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Healthy Balance

Sweet Potato, Kale and Farro Salad

farro salad

Servings: 10

Nutrition Facts

  • Serving Size: 1/2 cup
  • Calories: 212
  • Fat: 4g
  • Saturated Fat: 0
  • Cholesterol: 0
  • Sodium: 202mg
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 6g



  1. Preheat oven to 425°.
  2. In a large bowl, toss sweet potatoes with 2 tablespoons oil, 1/8 teaspoon salt and black pepper to taste. On a baking sheet, arrange the potatoes in a single layer. Roast, turning once, until tender, about 30 minutes. Set aside.
  3. Meanwhile, fill a large saucepan with 4 cups of water and bring to a boil. Add the farro, reduce heat to a simmer, and cook for about 30 minutes, or until farro is tender. Drain farro in a colander. Season with the remaining 1/8 teaspoon of salt and black pepper to taste. Set aside.
  4. In a large saucepan, bring water to a boil. Add the kale and cook until just tender, about 3 minutes. Drain the kale. Squeeze out any excess liquid from the kale leaves. Chop the kale. Set aside.
  5. In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and sauté until browned, about 3 minutes. Add the farro, sweet potatoes and kale and cook, stirring, until heated through. Season with black pepper to taste.

Tags: Club Red

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