• Katherine Arthurs

Lemon Roasted Sweet Potato + Farro Salad with Feta + Arugula

Boring salads no more. The more ingredients the better - like fresh herbs, nuts, salty cheese, peppery lettuce + protein. Let's get after it!

This is a such a great meal to serve to guests, as a lunch or a side to a steak or grilled chicken.

It just says SPRING! The lemon zest, fill + scallions are basically the start of the show here. What do you think?

Remember if you make it, be sure to send me a picture. I'd love to see your creation!

Lemon Roasted Sweet Potato + Farro Salad with Feta + Arugula

Make enough for 6 servings

1 tablespoon coconut oil

1 large sweet potato, diced into bite sized pieces

2 shallots, sliced

1/2 teaspoon dried thyme

salt + pepper

8 oz. farro, cooked according to the package

1/2 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon dijon mustard

zest of 1 lemon

3-4 scallions chopped

1/3 cup fresh dill, chopped finely

3/4 cup feta cheese, cubed

1/4 cup dried cranberries

1 bag of arugula (around 5 cups)

*optional 1/2 cup walnuts

Preheat your oven to 435F. Using a sheet pan, add the coconut oil, sweet potatoes, shallots, dried thyme, + a large pinch of each salt + pepper. Mix to combine. Roast for 16 minutes or until the sweet potatoes are tender. Remove from oven + let cool.

To make the dressing, combine the olive oil, apple cider vinegar, dijon mustard + lemon zest in a small mixing bowl. Add 1 teaspoon salt + 1/2 teaspoon pepper. Set a side.

In a medium sized bowl, combine the farro, sweet potato mixture, dill, scallions, feta cheese + dried cranberries. Drizzle the dressing on top. Lightly toss to combine.

On a platter or in a large salad bowl, add the arugula. Top with the farro + sweet potato mixture.

Serve at room temperature. Enjoy!

Can be made 1-3 days in advance. Keep the arugula separate from the farro mixture, until its time to serve.