Farro Salad With Sweet Potatoes, Feta, Pomegranates And Cumin Vinaigrette

1. 1

   Pour the farro and the chicken broth into a pot. Bring to a boil. Once boiling, turn down the heat to a simmer, cover with a lid, and cook for about 15-20 minutes, until the farro is tender. The farro should absorb most of the liquid, but if there is excess, drain it and pour the farro into a bowl.

2. 2

   Let the farro come to room temperature and set aside.

3. 3

   Using a fork poke gentle holes all over the sweet potato. Put the sweet potato in the microwave for 6 minutes. Remove the potato from the microwave and stick in the freezer to cool it quickly so you are able to handle it, about 5-7 minutes.

4. 4

   Once able to handle, remove the skin of the potato with your fingers. Slice the skinned potato into 1/2 inch chunky pieces and set aside.

5. 5

   For the vinaigrette, squeeze the juice of two of the lemons into a small mixing bowl. Add the rest of the ingredients and whisk furiously. The mixture should thicken. Season with salt to taste.

6. 6

   Once the farro is room temperature, (can be a tad warm if you like), pour all of the dressing and toss to coat.

7. 7

   Add the sweet potato cubes, pomegranate seeds and feta. Squeeze the juice of the third lemon over the whole mixture, and gently toss one last time.

* Per serving · 4 servings · Values may vary.