Farro, Kale and Roasted Sweet Potato Salad with Lemon Tahini Dressing

serving dish with farro, kale and roasted sweet potato salad

As we move towards the holiday season, it can be challenging trying to cook for a “mixed-eater household” or, if you are a vegetarian/vegan, visiting family and friends when “traditional” holiday meals are being served. In a household with a mix of meat eaters, vegetarians and vegans, the Farro, Kale and Roasted Sweet Potato Salad can make either a hearty lunch or a tasty and satisfying side dish that everyone can enjoy.

This recipe can be made ahead of time and the chewy, nutty flavour of farro, tart cranberries, chilli roasted sweet potatoes and chickpeas all topped with a tangy lemon tahini dressing makes for such an interesting combination of textures and flavours.  Last but not least, the lovely colours of the ingredients will make it a feast for the eyes on any holiday table!

bowl with farro, kale and roasted sweet potato salad ingredients - kale, chickpeas, farro, sweet potato and cranberries

What is farro?

Farro is a tasty and nutritious ancient grain and similar to barley, farro comes pearled or semi-pearled. The main difference is that the semi-pearled version includes more fiber and nutrient-rich bran than the pearled version.

The grain is sold dried and cooked in water or broth and can be added to soups, salads, stews and risotto-style dishes. It can be treated like pasta and can serve as a great alternative to rice.

bowl of dried farro grains

Origins of farro

This ancient whole wheat grain has a long and interesting history. It was originally domesticated over 10,000 years ago and was thought to have been enjoyed by the Pharaohs in Egypt as well as fed to Roman armies.

While it has been a staple in Europe for centuries, it is now becoming more popular in North America due to a renewed interest in ancient grains, the fact that it can be a source of protein for vegetarians and vegans, and also because it is a fairly economical and nutritious food.

Nutritional information and health benefits of farro

Farro is rich in protein, fiber, vitamins, antioxidants and minerals including iron, magnesium, and zinc.

Eating whole grains like farro can help to reduce the risk of heart disease, diabetes, and cognitive decline. Also, this grain can help reduce bloating by counter-balancing salt as well as improve the immune-protecting bacteria in the gastrointestinal tract as discussed in the “Clever Guts“.

serving dish and bowl with farro, kale and roasted sweet potato salad and lemon tahini sauce

Recipe

The first time I used farro, I followed the recipe in Making Thyme for Health and used Bob’s Red Mill Organic Farro. As it is a type of wheat, farro is not suitable for gluten-free diets although, since it is an ancient grain, those who suffer from gluten sensitivities may be able to tolerate it better than modern wheat.

Farro Salad

  • 3 medium sweet potatoes (about 3 cups)
  • 1 cup Farro, rinsed
  • 1 garlic clove, minced
  • 3 cups vegetable broth
  • 1 (15-ounce) can chickpeas
  • 2 cups finely chopped kale
  • 1/4 cup dried cranberries
  • 2 tbsps olive oil
  • 1 1/2 tsps chili powder
  • 1/4 cup parsley for garnish

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice (about 2 small lemons)
  • 1 tbsp maple syrup
  • 3-4 tbsp water
  • salt to taste

Here are some more options for lemon tahini dressings including an oil-free or curry version.

bowl with farro, kale and roasted sweet potato salad

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat then set aside.

Chop sweet potato into bite-sized pieces and coat evenly with 1 tbsp of oil and 1 tsp chili powder. Bake for 25-30 minutes, or just until soft. Reserve the bowl with remaining oil and spices.

In a pan, warm 1 tbsp oil over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Pour in 3 cups vegetable broth and bring to a boil. Cook for 25-35 minutes (until most of liquid is absorbed) then remove from heat, cover with a lid and let steam for 10 minutes. Remove lid and allow to cool.

In the same bowl used for the sweet potatoes, add the chickpeas and 1/2 tsp chili powder then stir until lightly coated. Roast the chickpeas in the oven for about 10 minutes.

Add the kale to the bowl that the chickpeas were in along with a sprinkle of salt and gently massage for about 15 seconds.

serving dish with farro, kale and roasted sweet potato salad

Meanwhile, make the lemon tahini dressing by combining everything together in a measuring cup and whisking until smooth. Add more water as needed to thin and add salt to taste.

Once cooked and cooled, add the chickpeas to a serving bowl with the sweet potatoes, kale and farro. Top with cranberries and parsley then mix to combine. Serve with dressing and enjoy!

As this salad is best served immediately after the dressing is added, if preparing in advance, it usually works best to serve the dressing on the side.

serving dish and bowl with farro, kale and roasted sweet potato salad and lemon tahini sauce

Closing Thoughts

I am so glad I discovered farro and I would definitely recommend it as a staple for your pantry. It is such a versatile grain and with its high protein content, I have found it a useful addition to plant-based cooking. A dish like this is a great way to ensure that you eat a rainbow and I am looking forward to exploring more dishes using farro.

Enjoy!

dragon icon

38 thoughts on “Farro, Kale and Roasted Sweet Potato Salad with Lemon Tahini Dressing

  1. Blair October 5, 2020 / 7:42 am

    I really like farro. It was a real surprise food…I love the nutty taste and texture of it and it cooks just like rice.

    Liked by 4 people

  2. cookingwithshy October 5, 2020 / 7:46 am

    Lovely fall flavours in your recipe! would love to experiment with faro!

    Liked by 3 people

  3. Nourish October 5, 2020 / 9:49 am

    This looks delicious! Thanks for sharing!

    Liked by 2 people

  4. Msdedeng October 5, 2020 / 12:28 pm

    The food looks so tasty and the ingredients are healthy too. Love it!

    Liked by 2 people

  5. PoojaG October 5, 2020 / 1:28 pm

    I’ve never had farro but this looks so good I will definitely be trying it!

    Liked by 2 people

  6. The Dragon's Picnic October 5, 2020 / 3:44 pm

    Glad you enjoy farro, it was a pleasant surprise for me too when I first tried it. It is just as versatile as rice and as easy to cook and I really like the higher protein content in farro compared with rice.

    Like

  7. The Dragon's Picnic October 5, 2020 / 3:47 pm

    I love the colours too. I had never noticed farro recipes before but now I have started looking out for them, there does seem to be a great range available and I imagine it is very forgiving for experimenting and creating new ones.

    Liked by 1 person

  8. The Dragon's Picnic October 5, 2020 / 3:51 pm

    Thanks … all the colours make it look so appealing to me but it really is as tasty as it is colourful!

    Liked by 1 person

  9. The Dragon's Picnic October 5, 2020 / 3:52 pm

    Thanks … absolutely, lots of tasty and nutritious ingredients in this meal for sure!

    Liked by 1 person

  10. Nourish October 5, 2020 / 3:54 pm

    We definitely want to! We’ll have to get farro but we have all the other ingredients at home.

    Liked by 1 person

  11. The Dragon's Picnic October 5, 2020 / 3:58 pm

    Thanks and hope you enjoy it – it was a grain that was a surprise find and with its very unique taste and texture, it has now become a favourite!.

    Liked by 1 person

  12. Eha October 5, 2020 / 7:24 pm

    Hello from eastern Australia – from an omnivore who celebrates none of your forthcoming holidays :) ! But I do like this particular recipe . . . like the cranberries and chilli added to the farro and the maple syrup added to my favourite tahini dressing . . . lovely combination all told, to be the ‘headline act’ on one of my future platings . . .

    Liked by 1 person

  13. The Dragon's Picnic October 5, 2020 / 8:01 pm

    Hello in Australia :) Glad to hear that the salad sounds like something you would enjoy … for any occasion :)

    Like

  14. Irene October 6, 2020 / 7:28 am

    Oh this looks amazing, and sounds so healthy!

    Liked by 1 person

  15. Markus + Micah October 9, 2020 / 12:19 am

    This looks like one big party in a plate. The colors are awesome and it is good for you. Lovely recipe. I have not tried farro yet but am definitely looking forward to it. Thank you for the recipe.

    Liked by 1 person

  16. The Dragon's Picnic October 9, 2020 / 6:40 am

    Thanks, I hope you enjoy. I just love your expression “one big party in a plate” – that just made my day :)

    Like

  17. Country Girl in London October 9, 2020 / 1:31 pm

    This looks so good and hearty! Don’t think I had farro before, will be interesting to try it! :)

    Liked by 1 person

  18. The Dragon's Picnic October 13, 2020 / 7:40 am

    Hope you enjoy it. Farro was definitely one of those surprise finds and it is quickly becoming a favourite of mine :)

    Liked by 1 person

  19. The Dragon's Picnic October 15, 2020 / 4:55 pm

    Thanks and definitely a good “comfort food” as the days get shorter.

    Like

  20. Jan October 22, 2020 / 6:58 pm

    Do you have a recommendation for a substitute for Farro if I want to make this Gluten Free?

    Liked by 1 person

  21. The Dragon's Picnic October 22, 2020 / 7:28 pm

    Brown rice (or any other rice mix) would be a great gluten-free substitute for farro in this recipe. Just cook the rice according to the instructions for the particular rice you use. It will likely be different cooking times as well as different amounts of broth. In this recipe, the farro uses 3 cups of broth to I cup of farro but usually rice is a 1:2 ratio rice to liquid. Hope this helps and I would be interested to hear how the substitute works out for you.

    Like

  22. The Dragon's Picnic October 25, 2020 / 8:53 am

    What I really like about tahini dressing is that it is so easy to make and there are so many varieties which can really add a lot of interesting flavours to just about anything.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s