Description
Layered with farro, roasted cinnamon sweet potatoes, crisp apples, and tangy feta all tossed in a bright apple cider vinaigrette. It’s packed with texture and flavor, so you’ll actually look forward to eating your veggies.
Ingredients
Units
Scale
- 1 cup farro
- 2 cups vegetable broth
- 2 apples, chopped
- 2 stalks celery
- 1/3 cup dried cranberries
- 1/3 cup pecans
- 3 cups arugula
- 1 sweet potato, cubed
- 1/2 cup feta cheese crumbles
- 1/2 tbsp cinnamon
- Salt and pepper for seasoning
Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 1 Tbsp dijon mustard
- Salt and pepper to season
Instructions
- Preheat oven to 425ºF.
- Line a sheet pan with parchment paper. Pour sweet potatoes onto the pan and drizzle with olive oil. Sprinkle salt, pepper and cinnamon. Roast in preheated oven for 25-28 minutes until sweet potato is soft when poked with a fork.
- In a medium pot, cook farro in vegetable broth according to package directions.
- While farro and sweet potatoes are cooking, chop apples and celery.
- Remove sweet potatoes from the oven and let them cool for several minutes while you make your dressing.
- Make Apple Cider Vinaigrette. In a glass jar, add apple cider vinegar, olive oil, maple syrup, garlic, dijon and salt and pepper to taste. Seal the jar lid and give it a good shake to emulsify.
- Assemble salad. In a large bowl, add arugula, farro, chopped apples and celery, dried cranberries, sweet potatoes, feta cheese crumbles, pecans. Toss with salad tongs or a couple large spoons until mixed.
- Drizzle apple cider vinegar vinaigrette over the salad and toss to coat.
- Top with extra feta crumbles, cranberries and pecans for a pretty presentation.