by Sarah Steimer
- 1/2 cup semi-pearled or regular farro
- olive oil
- 1/2 medium onion, halved and halves cut into 1/4-inch wedges
- 1 medium sweet potato, peeled and cut into half-inch cubes (about 1 heaping cup)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 tablespoons raw walnuts
- 1 1/2 cups packed, roughly chopped kale with stems removed
- 1 garlic clove, minced
- fresh lemon juice
- 1/4 cup pomegranate seeds
Combine the farro and 2 cups of water in a saucepan. Bring to a boil then reduce heat, cover and simmer until grains are almost tender, about 15-20 minutes. Season with salt, stir and simmer until the grains are tender, about another 5-10 minutes. Drain and let cool.
Preheat the oven to 400 degrees.
Place the onion on a baking sheet and drizzle with olive oil and season with salt. Place the sweet potato on a different baking sheet and toss with oil, cumin, coriander and salt. Place both sheets in the oven and roast until vegetables are tender and beginning to brown, stirring halfway through. The onions may finish first, so keep an eye on both.
Before the vegetables finish roasting, place the walnuts on a small baking dish and toast until darkened in color and fragrant, about 5 minutes. Careful! Walnuts can burn quickly. Once the nuts cool, roughly chop into small pieces.
Heat about 1 tablespoon olive oil in a medium skillet. Add the kale and garlic, sauteing until the kale has wilted and is bright green. Transfer the greens and garlic to a bowl, along with the farro. Add the roasted sweet potato and onion, folding together lightly. Drizzling with a little olive oil and lemon juice to moisten the salad. Taste and season with salt and pepper.
Serve the salad topped with walnuts and pomegranate seeds.
Makes 2 servings.
Recipe adapted from: Food 52