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India Fall Farro Salad

This Little Goat went to India
This Little Goat went to India


4 servings


45 minutes

active time

15 minutes



1 cup uncooked farro

1 large sweet potato 

Extra virgin olive oil 

Kosher salt 

1 3/4 tsp This Little Goat went to India, divided

2 Tbsp apple cider vinegar 

2 tsp honey

2 cups finely chopped kale (about 1/2 bunch) 

1/3 cup pepitas (pumpkin seeds), toasted

1/3 cup dried cranberries

1/3 cup crumbled goat cheese 

1/4 cup parsley leaves, roughly chopped  



Preheat oven to 400 degrees.

Cook farro according to package instructions in salted water. Drain and spread onto a baking sheet to cool.

Meanwhile, peel the sweet potato and cut into 1-inch cubes. Add to a mixing bowl and toss with a drizzle of olive oil and ¼ tsp each India spice and kosher salt. Spread in an even layer on a parchment-lined baking sheet. Roast until tender and beginning to brown, tossing once halfway through, about 30 minutes. Set aside to cool.

Meanwhile, make your dressing by whisking together ¼ cup olive oil, vinegar, honey, remaining 1 ½ tsp India spice and ½ tsp kosher salt. 

In a large mixing bowl combine the cooked farro, kale, roasted sweet potato, pepitas, cranberries, goat cheese and parsley. Pour over the dressing and toss to combine. Season to taste with salt. Serve chilled or at room temperature.

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