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Parve
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Farro is an ancient grain that is a great source of fiber, iron, protein, and magnesium and is great for your heart and brain health. Add some greens, roasted sweet potatoes, and nuts, and you have a delicious, balanced, healthy, and filling salad.
2 large sweet potatoes, peeled and cubed
1 and 1/2 tablespoons oil
1 and 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon paprika
1 cup water
dash of salt
1/2 cup farro, rinsed
1/4 cup oil
2 and 1/2 teaspoons Tuscanini Apple Cider Vinegar
1 tablespoon Haddar Baracke Tahini paste
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
3 teaspoons Gefen Maple Syrup
1 and 1/4 teaspoons salt
1/2 teaspoon black pepper
6 cups greens (arugula, baby spinach, baby kale)
3/4 cup chopped pecans
1/2 cup chopped pistachios
1/2 cup Gefen Dried Cranberries
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a bowl, toss sweet potatoes with oil, salt, pepper, and paprika.
Bake for 30–45 minutes or until soft.
Allow to cool.
Meanwhile, in a small saucepan, bring water and salt to a boil. Add farro. Reduce flame to low and simmer for 20–30 minutes or until water disappears.
In a bowl or container, mix oil, vinegar, tahini paste, garlic, maple syrup, salt, and pepper.
In a large bowl, toss together the greens, farro, pecans, pistachios, dried cranberries, and sweet potatoes. Add dressing and toss to coat.
Styling by Shainy Maiman
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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