At first glance, this salad is all about contrasts: the soft, caramelized sweetness of roasted sweet potatoes set against the crisp, peppery bite of massaged kale. But beneath the surface, it is a dish built for winter, offering a comforting heartiness that still manages to feel light and bright.
To make it, begin by roasting sweet potatoes until their edges are crisp and their interiors tender. Meanwhile, take a bunch of curly kale—the sturdy backbone of any winter salad—and massage it with a sprinkle of sea salt and a drizzle of olive oil until it softens in your hands. The massaging releases the kale’s bitterness, coaxing out its softer side.
What ties it all together is a tahini dressing that adds a creamy, nutty depth. Made with just a few pantry staples—tahini, lemon juice, garlic, and a touch of maple syrup—the dressing brings a brightness that balances the richness of the potatoes. Toss the kale and sweet potatoes together, then finish the dish with a handful of crispy roasted farro for crunch and a scattering of dried blueberries for a touch of sweetness. It’s a salad that reflects the Maine winter itself: hearty but never heavy, simple yet layered with subtle complexities.
Makes
4 servingsIngredients
For the salad:
- 1 cup cooked farro
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 1 large bunch of curly kale stems removed and leaves chopped
- 1 tablespoon olive oil for massaging kale
- 1 tablespoon lemon juice for massaging kale
- 1 small shallot thinly sliced
For the tahini dressing:
- ¼ cup tahini
- 2 ½ tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 garlic clove minced
- 2 –3 tablespoons water to thin dressing
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Toss the farro with 1/2 tablespoon olive oil, salt, and pepper and spread evenly on a parchment-lined baking sheet. Toss the potatoes with 1/2 tablespoon olive oil, salt, and pepper, then spread them evenly on a parchment-lined baking sheet. Roast both for 20-25 minutes, turning potatoes once halfway through, until tender and caramelized.
- Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and a pinch of salt. Using your hands, lightly massage the kale for 2–3 minutes until the leaves soften and turn a deeper green.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and garlic. Add water a tablespoon at a time until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
- Into the bowl with the massaged kale, add the roasted potatoes, roasted farro, and shallots. Drizzle with the tahini dressing and toss gently to combine.