Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Name: Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese
Yield: 4 servings
Ingredients: 1 1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved; 1 1 red onion, cut into 1/2-inch (12-mm) wedges; 1 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving; 1 Salt and freshly cracked pepper; 1 3/4 cup (150 g) dried farro; 1 2 tablespoons red wine vinegar; 1 3 radishes, thinly sliced on a mandoline; 1 1 small handful fresh dill, roughly chopped; 1 2 tablespoons salted pistachios, roasted and roughly chopped; 1 2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces; 1 1/2 lemon, juiced; 1 Pinch smoked paprika, for serving; 1 Flaky sea salt; 1 for serving

From the kitchen of Carly

Nutty farro gets tangled with caramelized sweet potatoes and red onion, then brightened by radishes, fresh dill, and creamy goat cheese. Roasted pistachios add crunch. A simple vinaigrette ties everything together into something that satisfies as lunch or side.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
11 red onion, cut into 1/2-inch (12-mm) wedges
14 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
1Salt and freshly cracked pepper
13/4 cup (150 g) dried farro
12 tablespoons red wine vinegar
13 radishes, thinly sliced on a mandoline
11 small handful fresh dill, roughly chopped
12 tablespoons salted pistachios, roasted and roughly chopped
12 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
11/2 lemon, juiced
1Pinch smoked paprika, for serving
1Flaky sea salt
1for serving

Instructions

Preheat the oven to 425°F (220°C).
Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
Cook the farro according to the package directions. Drain.
In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.