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India Spiced Fall Farro Salad



Preheat oven to 400 degrees.

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

Peel the sweet potato and dice into 1/2-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 20-25 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 and serve chilled or at room temperature.

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