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Roasted Sweet Potato and Farro Salad

Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2


  • 2 sweet potatoes
  • 1 small red onion
  • 2 oz arugula
  • 1 cup farro
  • 1.5 cups vegetable or chicken broth
  • 2 oz crumbled feta
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 2 tbsp white wine vinegar
  • 1 tbsp sugar


  1. Preheat oven to 425.
  2. Start by cooking your farro. Bring broth to a boil in a medium pot, then add farro and reduce heat to simmer. Cook, stirring occasionally, 15 to 20 minutes or until farro is tender but slightly chewy. Drain and set aside.
  3. Do a quick pickle on the red onion. Halve, peel, and thinly slice the onion. In a small bowl, combine onion, vinegar, a large drizzle of olive oil, and sugar. Let sit for 20 minutes while farro cooks.
  4. Peel the sweet potatoes and cut into 1/2 inch cubes. Toss on a baking sheet with olive oil, salt and pepper. Bake at 425 for 20-25 minutes or until fork tender.
  5. For the honey balsamic dressing: in a large bowl, add 1 tbsp honey and 1 tbsp balsamic vinegar. Whisk to combine. Add arugula and toss until thoroughly coated. Add a large drizzle of olive oil and season the arugula generously with salt and pepper.
  6. Drain the red onion and pat dry with a paper towel. Top the arugula with the cooked farro, sweet potato, pickled red onion, and a sprinkling of feta. I added some more balsamic drizzle on top, which you can find here.