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!
Course Salads, Sides
Keyword curry, farro, orange, sweet potato
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
4medium sweet potatoespeeled and diced
2tspyellow curry powder
Kosher salt and pepper to taste
4tbspolive oil2 for sheets and 2 for potatoes
3/4cupcilantrochopped (yes that’s a lot!)
For the dressing
1tspchampagne or apple cider vinegar
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.