sweet potato farro salad.
Tuesday, November 27, 2012
i spotted deb's recipe a few weeks back and figured i could make do with the ingredients in the fridge. butternut squash is like an accident waiting to happen so i went with sweet potatoes instead. if i knew an EMT personally, i bet he/she would have statistics like.... "72.4% of severed finger incidents occur in the home, mostly due to morons trying to dice a butternut squash."
i sent ed on the farro hunt at whole foods. he's all "what the what is farro?" and i'm all "look alive baust, it's in the quinoa section!" to think he's married to a vegetarian nutritionist... which honestly has to suck.
keeps in the fridge for quite some time.
sweet potato farro salad
1 large sweet potato, diced
extra virgin olive oil
1 cup farro
1/3 cup roasted salted pumpkin seeds
3/4 cup feta cheese
small red onion, finely chopped
1-2 tbsp sherry (or red wine) vinegar
1 tbsp water
1 tsp salt
1 tsp sugar
salt and pepper to taste
1. preheat the oven to 400F. place diced sweet potatoes on a greased sheet pan and drizzle with olive oil, salt, and pepper. cook until tender (about an hour).
2. while potatoes are roasting, cook farro according to package directions.
3. in a small bowl, whisk together vinegar, water, salt, and sugar. pour mixture over chopped red onion, cover, and set in fridge for at least 30 minutes (we're aiming for a lightly pickled onion).
4. in a large bowl, mix together roasted sweet potatoes, onion mixture, farro, feta cheese, and pumpkin seeds. season with salt, pepper, and a drizzle of extra virgin olive oil.
original recipe from smitten kitchen.