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Autumn Farro Salad with Lemony Sweet Potato Dressing

Happily Eva After Autumn Farro Salad with Sweet Potato, Cucumber, Chickpeas, cranberries, goat cheese, cashews, arugula, and lemon zest phtographed in a marble kitchen with a blue shibori dyed tea towel and sunflowers

With Summer coming swiftly to a bittersweet close, I’ve been looking to Fall and all of its amazing flavors.  A few of you have been asking about some of my favorite healthy and/or vegetarian recipes that I like cooking for my family.  Today I wanted to share a super hearty, delicious, and very healthy Autumn-inspired Farro salad that my whole family loves! Farro is an amazing grain to use because it’s packed with tons of protein– and fiber! This dish is Vegetarian, and definitely provides enough protein for a substantial meal– but you can always add a little grilled chicken or salmon on top for an added protein boost!  This meal is also about as healthy as it gets.

Healthy, Time-Saving Tip:

Make a bunch of this to eat over a few days– it’s excellent as a work-desk lunch as well! Just fill a mason jar 1/3 of the way with arugula and fill the rest of the way with this Farro Salad.  Screw the lid on, and store at work in the fridge or in a cooler bag.  Top with an extra squeeze of lemon before eating!

Happily Eva After Autumn Farro Salad with Sweet Potato, Cucumber, Chickpeas, cranberries, goat cheese, cashews, arugula, and lemon zest phtographed in a marble kitchen with a blue shibori dyed tea towel and sunflowers

Happily Eva After Autumn Farro Salad with Sweet Potato, Cucumber, Chickpeas, cranberries, goat cheese, cashews, arugula, and lemon zest phtographed in a marble kitchen with a blue shibori dyed tea towel and sunflowers

Ingredients…

  • 1 Cup Farro
  • 1/2 large Cucumber, chopped
  • 1 cup Chickpeas
  • 1/2 cup Dried Cranberries
  • 1/2 cup roasted salted cashews, diced
  • 1/2 cup Goat Cheese Crumbles
  • 1 Medium sweet potato, roasted until very soft
  • Zest of 1 Lemon
  • Juice of 1 Lemon (use the lemon you just zested)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • Sea Salt & Pepper to taste
  • 4-6 cups Arugula (optional)

Begin by cooking Farro according to package directions.  Meanwhile, combine the rest of the salad.  In a large mixing bowl, add the cucumber, chickpeas, cranberries, cashews, and goat cheese, and mix well.  When ready, add the Farro.  For the dressing, combine the inside of your roasted sweet potato, the lemon zest and juice, Extra Virgin Olive oil, and Red Wine Vinegar.  Whisk briskly until creamy and combined well.  Toss the salad with your lemony sweet potato dressing.  Add salt and pepper to taste, and serve on top of a bed of arugula.

Happily Eva After Autumn Farro Salad with Sweet Potato, Cucumber, Chickpeas, cranberries, goat cheese, cashews, arugula, and lemon zest phtographed in a marble kitchen

 

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4 Comments

  1. Lauren says:

    Sounds SO GOOD! Can’t wait to make this:)

    08.29.16Reply
  2. Areth Tsouprake says:

    This looks so good! I have been loving arugula and goat cheese this summer, but have yet to try farro. I look forward to trying this recipe soon.

    08.31.16Reply
  3. Sherry says:

    I had to try this because of the yam “dressing” and I think I will make this salad again but with a little tweak. My red wine vinegar is so strong, so next time I will only use 1 1/2 T instead of the full 3 T.

    09.07.16Reply
  4. This looks amazing Eva! Love having more recipe ideas for chickpeas! Especially love the dish it’s being served in- great photos too ?

    04.07.17Reply