Warm Roasted Sweet Potato and Farro Grain Salad

Preheat your oven to 204 °C (200 °C). Arrange cubed sweet potatoes on a large baking sheet, toss with 15 ml olive oil, 0.3 teaspoon salt, and 0.1 teaspoon black pepper. Roast for 25-30 minutes, turning once halfway through, until edges are caramelized and fork-tender.

💡 Astuce: Spread the cubes into a single layer without overcrowding so they brown rather than steam.

While potatoes roast, bring the farro and vegetable broth to a boil in a medium saucepan. Lower heat, cover tightly with a lid, and simmer gently for 20-25 minutes until farro is tender yet pleasantly chewy. Drain any excess liquid.

💡 Astuce: Semi-pearled farro cooks faster than whole farro while retaining great bite.

Whisk together the remaining 30 ml olive oil, apple cider vinegar, Dijon mustard, maple syrup, 0.3 teaspoon salt, and 0.1 teaspoon black pepper in a small bowl until completely emulsified.

💡 Astuce: Taste and adjust acidity or sweetness to your personal preference.

Place the baby spinach into a large serving bowl. Add the warm cooked farro directly over the spinach and toss gently, allowing the heat from the grains to soften and slightly wilt the greens.

💡 Astuce: Adding hot grain directly over spinach is the easiest way to achieve the perfect tender wilt.

Fold in the roasted sweet potato cubes, toasted pecans, crumbled cheese, and the prepared dressing. Toss lightly to combine evenly and serve warm or at room temperature.

💡 Astuce: Garnish with an extra sprinkle of toasted pecans right before presenting.