Ingeredients:
1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
1 red onion, cut into 1/2-inch (12-mm) wedges
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
3/4 cup (150 g) dried farro
2 tablespoons red wine vinegar
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
1/2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt
for serving
Instructions:
Preheat the oven to 425ยฐF (220ยฐC).
Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
Cook the farro according to the package directions. Drain.
In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
Recipe Card
Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese
Ingredients
- 1 large sweet potato unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
- 1 red onion cut into 1/2-inch (12-mm) wedges
- 4 tablespoons 60 ml extra-virgin olive oil, divided, plus more as needed for serving
- Salt and freshly cracked pepper
- 3/4 cup 150 g dried farro
- 2 tablespoons red wine vinegar
- 3 radishes thinly sliced on a mandoline
- 1 small handful fresh dill roughly chopped
- 2 tablespoons salted pistachios roasted and roughly chopped
- 2 to 3 ounces 55 to 85 g goat cheese, broken into bite-size pieces
- 1/2 lemon juiced
- Pinch smoked paprika for serving
- Flaky sea salt
- for serving
Instructions
- Preheat the oven to 425ยฐF (220ยฐC).
- Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
- Cook the farro according to the package directions. Drain.
- In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
-
Monkey Butter Recipe: The Tropical Fruit Spread You Never Knew You Needed
There are some recipes that sound so playful, so whimsical, that you can’t help but smile when you hear the name. Monkey Butter is one of them. It conjures images of tropical islands, happy primates, and something deliciously sweet and creamy. And honestly? The reality lives up to the name. Monkey Butter is a thick,…
-
Slow Cooker French Onion Chuck Roast: Meltingly Tender Beef with Caramelized Onion Magic
There are some flavor combinations that are simply timeless. French onion soupโwith its deeply caramelized onions, rich beef broth, and melted cheeseโis one of them. And when you take those iconic flavors and apply them to a slow-cooked chuck roast, something truly magical happens. This Slow Cooker French Onion Chuck Roast has become my absolute…
-
Pickled Beets Recipe: Sweet, Tangy, and Absolutely Irresistible
There’s something magical about a jar of pickled beets sitting in your refrigerator. The deep magenta liquid catching the light. The earthy sweetness transformed by vinegar and spices. The way they turn everything they touch a brilliant shade of pinkโincluding your hands, your cutting board, and yes, eventually your potato salad. I didn’t always love…