Yields1 Serving

 2 cups vegetable stock, low sodium
 1 cup uncooked farro
 2 tbsp olive oil
 1 tsp olive oil
 1 ½ tbsp lemon juice (about half a lemon)
 ¾ tsp Dijon mustard
 ½ tsp black pepper
 ¼ tsp salt
 4 cups lacinato kale, ribs removed, sliced thin
 1 medium/large sweet potato, peeled, medium dice
 ½ cup apple, medium dice
  cup manchego cheese or parmesan cheese (freshly grated)
 2 tbsp roasted sunflower seeds

1

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.

2

Preheat oven to 425 degrees.

3

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.

4

Prep ingredients: Remove ribs from kale. Slice into thin strips. Medium dice apple. Shred cheese.

5

Make dressing: Combine 2 tablespoons olive oil, lemon juice, Dijon mustard, black pepper and salt in a small bowl. Whisk to combine.

6

Allow farro and sweet potatoes to cool (place in refrigerator to speed up the process).

7

Add all ingredients to a large bowl: grains, kale, potatoes, apples, seeds, cheese and dressing. Toss to combine.

8

Note: You can roast potatoes and make farro the day before and use cold from your refrigerator.

Ingredients

 2 cups vegetable stock, low sodium
 1 cup uncooked farro
 2 tbsp olive oil
 1 tsp olive oil
 1 ½ tbsp lemon juice (about half a lemon)
 ¾ tsp Dijon mustard
 ½ tsp black pepper
 ¼ tsp salt
 4 cups lacinato kale, ribs removed, sliced thin
 1 medium/large sweet potato, peeled, medium dice
 ½ cup apple, medium dice
  cup manchego cheese or parmesan cheese (freshly grated)
 2 tbsp roasted sunflower seeds

Directions

1

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.

2

Preheat oven to 425 degrees.

3

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.

4

Prep ingredients: Remove ribs from kale. Slice into thin strips. Medium dice apple. Shred cheese.

5

Make dressing: Combine 2 tablespoons olive oil, lemon juice, Dijon mustard, black pepper and salt in a small bowl. Whisk to combine.

6

Allow farro and sweet potatoes to cool (place in refrigerator to speed up the process).

7

Add all ingredients to a large bowl: grains, kale, potatoes, apples, seeds, cheese and dressing. Toss to combine.

8

Note: You can roast potatoes and make farro the day before and use cold from your refrigerator.

Farro & Vegetable Salad