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Roasted Sweet Potato and Beet Farro Salad (vegan, refined sugar free)

This roasted sweet potato and beet farro salad is filling, hearty, and delicious. All the flavors and textures come together and make a yummy salad.
Print Recipe
overview shot of roasted sweet potato and beet farro salad in a wooden bowl
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:3 minutes

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! 
Servings: 4