No denying it -- it's fall, folks. I already miss sinking my teeth into juicy fragrant peaches and dousing my salads in heirloom, I made this salad in an effort to embrace vibrant fall flavors. It's got all the good stuff in it: apples, sweet potatoes, almonds, radishes, kale. YUM. 

1 cup of cooked farro (you could also use barley)
several kale leaves
1 sweet potato, chopped into cubes
3 cups of salad greens
3 carrots, peeled into ribbons
4 or 5 sliced radishes
1 or 2 diced apples
handful of chopped parsley
shaved parmesan cheese
handful of toasted, chopped almonds
1/3 cup olive oil
few tablespoons of apple cider vinegar
a spoonful of dijon mustard
honey - as much as your sweet tooth desires
salt and pepper, to taste 

1. Preheat oven to 400 degrees. On a baking sheet, toss together sweet potatoes, a drizzle of olive oil, salt, and pepper. Roast until they are just soft, and golden brown. I did mine for 45 minutes.
2. Whisk together dressing: ACV, olive oil, honey, dijon, and salt and pepper. In a large bowl with a bit of the dressing, massage kale leaves with your fingers, easing the bitterness of the leaf. Add cooked farro, mix.
3. Add remaining ingredients and toss with as much dressing as you like -- I used quite a bit. Sprinkle parmesan on top of salad before serving. 

This salad gets more delicious with age! Save in a tupperware for up to four days. 

Kate WeinerComment