Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Ingredients

• •1 large sweet potato
• •1 whole red onion
• •4 tablespoons extra-virgin olive oil
• •1 to taste Salt and freshly cracked pepper
• •¾ cup dried farro
• •2 tablespoons red wine vinegar
• •3 whole radishes
• •1 handful fresh dill
• •2 tablespoons salted pistachios
• •2½ ounces goat cheese
• •½ whole lemon
• •1 pinch smoked paprika
• •1 to taste Flaky sea salt
• •for serving

Cooking Instructions

1. 1.

   Preheat the oven to 425°F (220°C).

   5 min

2. 2.

   Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.

   20 min

3. 3.

   Cook the farro according to the package directions. Drain.

   25 min

4. 4.

   In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

   10 min