Farro, Kale and Sweet Potato Salad with Pomegranate Seeds
By Recipe developed for Sur La Table’s Cooking Classes
Farro, Kale and Sweet Potato Salad with Pomegranate Seeds
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 3 tablespoons olive oil, divided
- 2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
- Kosher salt and freshly ground black pepper
- 1 cup farro, rinsed and drained
- 2 cups vegetable broth, low-sodium
- 2 cups warm water
- 1 medium yellow onion, cut into ¼-inch dice
- 1 medium garlic clove, minced
- 4 ounces kale, preferably Tuscan, center stems removed and cut into ½-inch pieces
- 1 tablespoon lemon juice
- ¼ cup pomegranate seeds
Farro, with its complex nutty taste, looks similar to a grain of brown rice. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant. Farro can be cooked as a grain, however is often cooked into the style of risotto.
Preheat an oven to 375°F and position an oven rack in the center.
To roast sweet potato: In a large bowl, combine 2 tablespoons oil with sweet potato, salt and pepper and toss until well combined. Transfer the mixture onto a rimmed baking sheet, spreading evenly. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.
To cook farro: In a medium saucepan, combine the farro, broth and water and place on the stove over a moderate-high heat. When the liquid is boiling, reduce the heat to medium-low, cover and simmer until the grains are tender, about 25 minutes. Using a colander, drain to remove excess water and transfer to a large bowl. Taste and season with salt and pepper. Allow to cool.
To cook kale: In a large nonstick skillet, add the remaining oil and when shimmering, add the onion and cook until translucent, about 6 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 2 minutes. Add the lemon juice and transfer to the kale to the bowl with farro and toss until well combined. Taste and season with salt and pepper.
To serve: Arrange the farro salad onto a large platter, place the cooked sweet potato on the top and sprinkle with pomegranate seeds. Serve.
Preheat an oven to 375°F and position an oven rack in the center.
To roast sweet potato: In a large bowl, combine 2 tablespoons oil with sweet potato, salt and pepper and toss until well combined. Transfer the mixture onto a rimmed baking sheet, spreading evenly. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.
To cook farro: In a medium saucepan, combine the farro, broth and water and place on the stove over a moderate-high heat. When the liquid is boiling, reduce the heat to medium-low, cover and simmer until the grains are tender, about 25 minutes. Using a colander, drain to remove excess water and transfer to a large bowl. Taste and season with salt and pepper. Allow to cool.
To cook kale: In a large nonstick skillet, add the remaining oil and when shimmering, add the onion and cook until translucent, about 6 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 2 minutes. Add the lemon juice and transfer to the kale to the bowl with farro and toss until well combined. Taste and season with salt and pepper.
To serve: Arrange the farro salad onto a large platter, place the cooked sweet potato on the top and sprinkle with pomegranate seeds. Serve.