Kale, Farro, And Sweet Potato Salad With Pomegranate Dressing – a delicious recipe with Fresh Kale, Onion, Farro, Pomegranate, Olive Oil, Lemon Juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Dice the sweet potato (can be peeled or unpeeled) into 1/2 inch cubes and roast at 400 degrees for 30-40 minutes or until easily punctured with a fork.
2
Bring a medium sauce pan to a boil and cook the farro until tender. Strain and set aside.
3
Dice the onion and caramelize with olive oil, salt and pepper in a frying pan on medium heat. Set aside.
4
Prepare the dressing by combining olive oil, salt, pepper, and pomegranate seeds in a bowl and mixing well.
5
Roughly chop the kale into bite size leaves. Throw in the oven with the sweet potatoes for the last few minutes of the cook time, or until the kale has warmed and slightly crisped.
6
When the sweet potato is done roasting, combine with the kale, farro and onion. Serve and lightly toss with the dressing. Enjoy!
76
kcal
Calories
4
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch Fresh Kale, 1 Medium Sweet Potato, 0.5 Sweet Onion, 1 cup Farro, and more.
Yes, Kale, Farro, And Sweet Potato Salad With Pomegranate Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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