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–+ servings
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Makes

4 servings

Ingredients

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.