When I first started learning about eating a plant-based diet, I thought it would be all about leafy greens and raw vegetables (picture what you would feed to a rabbit or toss in a compost bin). Sometimes salads get a bad reputation and can leave you feeling hungry and unsatisfied. It's important to me to create salad recipes that leave you feeling full and satisfied!
Below is my kale farro salad, which is full of tender, massaged kale, flavorful roasted sweet potatoes, and delicious whole grains. Enjoy!
- 3 cups of massaged kale
- 1 cup roasted sweet potatoes
- 1 cup cooked farro
- 1 avocado (diced)
- ¼ cup roasted pumpkin seeds
- ¼ cup dried cranberries
- ½ tablespoon extra virgin olive oil
- Salt and pepper to taste
- ¼ cup fresh lemon juice
- 2 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
Preheat your oven to 425 degrees.
Wash and dry all produce well.
Dice your sweet potatoes into the size of your preference (the smaller they are, the faster they will roast). Toss with olive oil, salt, and pepper. Spread out on a baking sheet and roast in the oven for approximately 20-25 minutes. Toss at the 10 & 20 minute marks, and check often near the end of roasting.
While your potatoes roast, mix together all ingredients for your dressing and set aside. Massage your kale and begin assembling all salad ingredients into a large serving bowl. Once the sweet potatoes have finished roasting and have cooled slightly, add them to the salad.
Drizzle the dressing on top, mix all ingredients together, and serve.