loveandlemons4.8
Autumn Farmhouse Salad
This hearty salad makes a wonderful Thanksgiving side or light dinner on its own. If you're gluten-free, use quinoa in place of the farro.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast until golden brown, about ⏱️ 35 minutes.
2
Whisk together the dressing ingredients.
3
In a large bowl, lightly massage the kale with a bit of the dressing until the kale wilts down. Add the farro and mix.
4
Add the greens, carrots, apple, radishes, parsley, and almonds, and toss with as much dressing as you like. Taste, adding salt and pepper as needed.
apple, diced1apple cider vinegar2 tablespoons
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