Name: Farro & Vegetable Salad
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; ⅓ cup manchego cheese or parmesan cheese (freshly grated); 2 tbsp roasted sunflower seeds

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

⅓ cup manchego cheese or parmesan cheese (freshly grated)

2 tbsp roasted sunflower seeds

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