Monday, September 26, 2016

Roasted Sweet Potato and Apple Farro Salad



It's finally fall!  my favorite time of year is here and the first thing I reach for is all the apple recipes! 

This one is really special because it uses Granny Smith apples in a savory dish.

This salad is literally perfect for a fall side dish or add some roasted chicken or pork and make it a meal! 

It's also so colorful and gorgeous, am I right?


Roasted Sweet Potato and Apple Salad
Serves 6

2 cups farro
4 cups chicken broth
1 small onion, chopped
3 cloves garlic, chopped
extra virgin olive oil
Salt and pepper
1 large sweet potato, skinned and cubed into bite sized pieces
2 Granny Smith apples, skinned and roughly chopped into larger pieces
1/4 c Apple cider vinegar
1/2 c dried cranberries
1/2 c candied pecans
1/3 c crumbled blue cheese
Handful fresh parsley, chopped

Vinaigrette:

1/4 c extra virgin olive oil
1/2 c apple cider vinegar
2 tbsp Dijon mustard
2 tbsp honey
Salt and pepper

Preheat oven to 425.  Place sweet potatoes and apples in a bowl with 1/4 c apple cider vinegar and drizzle with olive oil.  Season with salt and pepper.  Mix and spread on cookie sheet.  Roast until tender and just starting to brown, 15 minutes or so. Remove from oven and set aside

Meanwhile, heat a large saucepan over medium heat.  Add 1/4 c olive oil to pan along with onion and garlic.  Sauté until onions are opaque and soft.  Add farro and cook, stirring constantly for 3 minutes, to toast slightly.  Add chicken broth to the farro mixture and stir.  Bring to a boil then decrease heat to low and simmer for 20 minutes or until all liquid is gone.  Place farro in a large serving bowl.

Add sweet potatoes and apples to farro mixture and toss with cranberries, pecans, and parsley.  Top with crumbled blue cheese.

Make vinaigrette by placing all ingredients in a mason jar and shake!  Drizzle salad with desired amount of vinaigrette and toss.  Enjoy warm, at room temperature or cold.





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