Warm Roasted Vegetable Salad with Farro, Kale and Maple Dijon Vinaigrette
This hearty, wholesome salad is bursting with flavor and texture- a perfect blend of sweet, savory, and nutty goodness. Roasted sweet potatoes and Brussels sprouts are tossed with chewy farro and vibrant kale, then finished with toasted pecans and creamy goat cheese for a satisfying, nutrient-rich meal. A drizzle of maple Dijon vinaigrette ties it all together with the perfect balance of tangy and sweet. Delicious warm or at room temperature, this salad makes a nourishing main dish or a beautiful seasonal side!
Ingredients
- 1 sweet potato, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 tbsp avocado oil
- salt and pepper, to taste
- 2 cups cooked farro
- 3 cups chopped kale, stems removed
- drizzle of extra virgin olive oil to massage kale
- 1/4 cup toasted pecans
- 1/3 cup crumbled goat or feta cheese, optional
Maple Dijon Vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). Place sweet potatoes, Brussels sprouts, and red onion on a sheet pan or large cast iron skilled- keep them separate. Toss with avocado oil, salt, and pepper being careful not to mix the vegetables. Roast 30–35 minutes, stirring halfway through, until tender and lightly caramelized. Check for doneness starting at 25 minutes and remove onions and Brussels if they are ready. The sweet potatoes will likely need more time than the other vegetables.
- Prepare the kale: While the vegetables roast, place chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt, and gently massage for 1–2 minutes until softened and dark green.
- Cook the farro (if not already done): Prepare farro according to package instructions. Drain any excess water and let it cool slightly.
- Make the vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
- Assemble the salad: Combine roasted vegetables, farro, and kale in a large bowl. Drizzle with dressing, starting with just a tablespoon and toss gently to coat. Taste and add additional dressing to your preference. (Extra dressing can be stored in teh fridge for up to one week and used on a salad or another recipe)
- Add toppings: Sprinkle with toasted pecans and goat cheese or feta just before serving.