
Combine vegetable stock and farro in a medium sauce pan. Bring to a boil then reduce to a simmer, covered, until liquid is absorbed; about 20 minutes.
Preheat oven to 425 degrees.
Roast potato: peel and medium dice sweet potato. Toss with 1 teaspoon olive oil. Spread out onto a sheet pan. Roast for 20 minutes, until fork tender and begins to brown on edges.
Prep ingredients: Remove ribs from kale. Slice into thin strips. Medium dice apple. Shred cheese.
Make dressing: Combine 2 tablespoons olive oil, lemon juice, Dijon mustard, black pepper and salt in a small bowl. Whisk to combine.
Allow farro and sweet potatoes to cool (place in refrigerator to speed up the process).
Add all ingredients to a large bowl: grains, kale, potatoes, apples, seeds, cheese and dressing. Toss to combine.
Note: You can roast potatoes and make farro the day before and use cold from your refrigerator.
Ingredients
Directions
Combine vegetable stock and farro in a medium sauce pan. Bring to a boil then reduce to a simmer, covered, until liquid is absorbed; about 20 minutes.
Preheat oven to 425 degrees.
Roast potato: peel and medium dice sweet potato. Toss with 1 teaspoon olive oil. Spread out onto a sheet pan. Roast for 20 minutes, until fork tender and begins to brown on edges.
Prep ingredients: Remove ribs from kale. Slice into thin strips. Medium dice apple. Shred cheese.
Make dressing: Combine 2 tablespoons olive oil, lemon juice, Dijon mustard, black pepper and salt in a small bowl. Whisk to combine.
Allow farro and sweet potatoes to cool (place in refrigerator to speed up the process).
Add all ingredients to a large bowl: grains, kale, potatoes, apples, seeds, cheese and dressing. Toss to combine.
Note: You can roast potatoes and make farro the day before and use cold from your refrigerator.