Citrus Curry Farro Salad
This farro salad with sweet potatoes and orange vinaigrette is a great lunch staple to make on prep day. Orange zest, currants, and roasted pistachios combine with hearty farro, curry-spiced sweet potatoes and fresh herbs for a mix of flavors you won't be able to forget!
- 4 medium sweet potatoes peeled and diced
- 1.5 cups dry farro
- 2 tsp yellow curry powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Kosher salt and pepper to taste
- 4 tbsp olive oil 2 for sheets and 2 for potatoes
- 1/2 cup dried currants
- 1/2 cup roasted pistachios
- 3/4 cup cilantro chopped (yes that’s a lot!)
For the dressing
- 1 navel orange
- 1 tbsp honey
- 1 tsp champagne or apple cider vinegar
- 1/8 tsp smoked paprika
- 1/2 cup olive oil
Preheat oven to 450 degrees.
Bring a pot of very salty water to boil, add farro, and cook in simmer partially covered for about 30-35 minutes, until farro reaches your desired firmness. Drain and rinse.
Drizzle a 1 tbsp olive oil on each of two baking sheets. Spread potatoes evenly between sheets. Sprinkle with curry powder, paprika, cumin. Season with salt and pepper to taste. Add remaining 2 tbsp olive oil to each sheet. Massage spices and seasonings into potatoes. Bake for 20 minutes, switching racks halfway through.
For the dressing: Zest and juice both oranges into a wide mouth mason jar. Add honey, vinegar and paprika. Season with salt and pepper. Add olive oil. Use a stick blender (ideally) or shake a LOT to emulsify. Makes two cups of dressing.
In a large bowl, combine farro, sweet potatoes, currants, pistachios, and cilantro. Toss with dressing.