A flavorful and healthful farro recipe for any day of the week! This hearty vegetarian salad is packed with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette.
Whisk together all ingredients in a small bowl. Set aside.
Preheat the oven to 425 degrees.
Bring a 3-4 quarts water to a boil in a saucepan. Add 1 tablespoon kosher salt and the farro. Cook until tender, about 20 minutes. Drain and transfer to a serving platter or bowl. Drizzle with a little olive oil to keep the grains moist.
While the farro cooks, put the sweet potatoes on a rimmed baking sheet large enough to hold them in one layer. Add 2 tablespoons olive oil, oregano, paprika, chili and ½ teaspoon kosher salt and toss to coat evenly with the spices. Roast 15 minutes.
Take the sheet pan out of the oven and add the sliced onion. Gently toss together with a spatula until the onions are evenly distributed. Put the pan back in the oven and continue roasting until the sweet potatoes are tender and golden, 5-10 more minutes. Transfer the sweet potatoes to the platter with the farro.
Arrange the kale on the same baking sheet. Drizzle with a little bit of olive oil and sprinkle with salt. Roast the kale about 5 minutes, until the leaves are wilted and the edges are beginning to crisp.
Add the kale to the sweet potatoes and farro. Pour the dressing over and toss well. Sprinkle the cheese on top and serve warm or at room temperature.
The salad keeps up to 3 days refrigerated. Bring to room temperature or warm slightly in a microwave before serving.
Cook the farro up to 1-2 days ahead of making the salad.
Make the dressing 1-2 days and keep in the refrigerator.