sweet potato farro salad.

Tuesday, November 27, 2012

sweet potato farro salad

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.


megan said...

I feel the same way about butternut squash! All fun and games until someone loses a finger! I remember when my parents bought me some good quality knives, there was fear in their eyes. Apparently I have a reputation for being careless and clumsy? They were very conflicted with the gift and I am pretty sure they gave a stern warning to my boyfriend to watch out for me. Humph... all my fingers are in tact!

Samantha Blackmer said...

I may or may not have used a jig saw to cut open a spaghetti squash or two. It's way faster and safer (for me at least haha) than using a knife!!

Hannah Margaret Allen said...

YUM YUM. Pinned!

Rebeka said...

Butternut squash is the scariest, which is sad because it is so tasty! But I'm with you, I'll almost always sub sweet potato for convenience (and fear of losing a finger).

I've never tried Farro but I just did some research on it and it sounds awesome. I think I'm going to buy some online right now and plan to make this when it arrives. Yay! I love your recipes.

rebecca said...

well thanks! you can always substitute barley or wild rice too.

Bea said...

I know now what I´m going to prepare for tomorrow lunch!!!

Eleanor at Mirror Of My World said...

oo interesting!

in dreams said...

yum! your recipes always make me hungry (and i always read them just after getting home from work...perfect timing? or just adding fuel to the hunger fire?)... :)

joana | myseastory said...

this recipe looks delicious rebecca - always love for recipe posts!

Jane said...

Laughed so hard about the butternut squash joke - amen! New reader here, and can't wait to try this recipe!

Anonymous said...

Hey! You can cut up a squash but leave the skin on, it's fine! Despite looking and feeling like your shoe boot tough leather once roasted/baked/stewed it's barely detectable as an outer layer : ) Hay x

Rebeka said...

Ok I just have to tell you, as I'm eating this for lunch, that I love this recipe and I make it all the time and you are awesome!

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