Roasted Sweet Potato and Beet Farro Salad (vegan, refined sugar free)
This roasted sweet potato and beet farro salad is so hearty, filling, and delicious. I love a good, warm salad in the fall that fills you up. The farro adds a nice chewy texture too. The simple dressing is easy to make and is much healthier than store bought.
Something about roasted sweet potatoes and beets is such a good combo. The sweetness for the creamy sweet potatoes pairs well with the earthy and slightly sweet beets. All the flavors and textures in this farro salad is incredible.
I used arugula for the greens because it adds a slight peppery bite that goes well with the roasted veggies and farro. You can use other greens like kale or spinach, but I highly recommend trying the arugula. It is also great for digestion, which is a bonus!
If you make this roasted sweet potato and beet farro salad, tag me @nutsaboutgreens on Instagram so I can see your creations!
Roasted Sweet Potato and Beet Farro Salad (vegan, refined sugar free)
Ingredients
- 1 cup uncooked farro
- 1 sweet potato, diced
- 2 large beets, diced
- garlic powder
- onion powder
- smoked paprika
- sea salt
- fresh cracked black pepper
- 1/4 cup chopped pistachios
- 4 oz arugula
- 1/4 cup vegan parmesan
Dressing:
- 2 Tbsp extra virgin olive oil
- 1 large lemon, juiced
- 1 tsp dijon mustard
- 2 tsp pure maple syrup
- 1/4 tsp sea salt
- 1/8 tsp cracked black pepper
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Cook farro according to package’s instructions.
- While farro is cooking, add sweet potatoes and beets to the pan. Spray with avocado oil. Generously sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper on top. No exact measurement, just sprinkle it all over.
- Roast veggies in the oven for 20-25 minutes until veggies are tender and browning.
- Make the dressing by combining all the dressing ingredients into a small bowl. Whisk until well combined.
- When the farro and veggies are done, assemble the salad. Add the arugula, farro, and roasted veggies to a large serving bowl. Pour the dressing all over and sprinkle the pistachios and vegan parmesan on top. Toss salad until well combined. Taste and add more lemon, salt, and pepper if needed. Enjoy!
