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Hearty Mediterranean Farro Salad with Roasted Sweet Potato and Feta

A close-up bowl of vibrant farro salad featuring roasted orange squash, dark green kale, white feta cheese, and dried cranberries.
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This versatile farro salad combines chewy grains with roasted sweet potatoes, crisp kale, and salty feta, all tossed in a bright lemon vinaigrette. It is perfect for meal prep, a healthy lunch, or a satisfying side dish.

Ingredients

Scale
  • 1 cup pearled farro
  • 2 cups vegetable broth or water
  • 1 medium sweet potato, peeled and diced (about 1 inch)
  • 1 tablespoon olive oil (for roasting)
  • 1/2 teaspoon salt (for roasting)
  • 1/4 teaspoon black pepper (for roasting)
  • 4 cups chopped kale, stems removed
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans or walnuts
  • For the Lemon Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the farro: Combine farro and broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until tender and liquid is absorbed. Drain any excess liquid and set aside to cool slightly.
  2. Roast the sweet potato: Preheat your oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and lightly browned. Let cool.
  3. Prepare the kale: Place the chopped kale in a large bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until it softens slightly.
  4. Make the vinaigrette: In a small jar, combine the 1/4 cup olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Close the jar tightly and shake well until emulsified.
  5. Assemble the salad: Add the cooked farro, roasted sweet potato, massaged kale, feta cheese, dried cranberries, and toasted nuts to the large bowl.
  6. Dress and serve: Pour the lemon vinaigrette over the salad ingredients. Toss everything gently until well combined. Serve immediately or chill for later meal planning.

Notes

  • For a fall variation, substitute the sweet potato with roasted butternut squash and use goat cheese instead of feta.
  • This salad keeps well for up to 4 days in the refrigerator, making it excellent for meal prep.
  • If you are looking for alternatives to traditional meal delivery companies, this salad offers a wholesome, make-ahead option.

Nutrition

Find it online: https://cutcooktaste.com/best-farro-salad-recipe-meal-prep/