Farro, Kale, and Apple Salad

By -

 Things you might not have for this, but you'll need: two sweet potatoes, a small package of walnuts, maple syrup, farro (or substitute pot barley), kale, feta, two apples, a fresh lemon, and honey-dijon mustard

SALAD:

2 sweet potatoes, cut into one-inch cubes

1 tbsp olive oil

1 tsp sea salt

1 1/2 cups walnuts (I used 3/4 cup)

3 tbsp maple syrup

2 cups cooked farro (I measured one cup, rinsed, and boiled it in a large pot of salted water for 30 minutes, and it yielded a bit over two cups). There are instructions on the bag. It was around $10.99 for a bag, so a bit pricey.

2 cups chopped kale

1 cup (or more) crumbled feta (I bought the cubed feta and left the pieces big)

2 apples, cut into cubes (I only used one apple, but it was a big one)

DRESSING:

1/4 cup olive oil

1/2 tsp lemon zest

1 lemon, juiced

1 tbsp maple syrup

1 tsp honey-dijon mustard

pinch of sea salt

pepper, to taste

1. Position rack in centre of oven and preheat to 375 degrees

2. Toss sweet potatoes with 1 tbsp of oil and 1 tsp salt. Line baking sheet with parchment paper, and roast the sweet potatoes, stirring halfway, until tender, about 20 minutes. Remove from oven.

3. Reduce oven heat to 350 degrees. Line another baking sheet with parchment, or just put a new sheet of parchment on the baking sheet you used for the sweet potatoes. Toss walnuts with 3 tbsp maple syrup and put them on the prepared baking sheet. Bake, stirring a couple of times, until toasted, about 8 minutes. Keep an eye on them as the maple syrup can get too hard and the walnuts too dark.

4. Combine cooked farro with kale, feta, apples, roasted sweet potatoes and maple walnuts in large bowl.

5. Dressing: mix lemon zest and juice, 1 tbsp maple syrup, mustard, and pinch of salt in small bowl. Season with pepper. Gradually whisk in 1/4 cup olive oil.

Drizzle over salad and toss to combine.

Kitchen tip: massage chopped kale with a small amount of olive oil to tenderize before adding to salad. I did this and the kale wasn't so dry and chewy.

This salad was so good. It says it serves four. 

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more