Ingredient

• 1 cup cooked farro (see notes)
• 1 sweet potato, chopped into cubes
• A few leaves kale, chopped or torn
• 2-3 cups salad greens
• 1-2 carrots, peeled into ribbons
• 1 apple, diced
• A few radishes, sliced
• Small handful of chopped parsley
• ½ cup chopped & toasted almonds
• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• optional: ½ teaspoon maple syrup or a big squeeze of orange
• Sea salt and fresh black pepper

Direction

1. Preheat the oven to 400 degrees. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast until golden brown, about 35 minutes.
2. Whisk together the dressing ingredients.
3. In a large bowl, lightly massage the kale with a bit of the dressing until the kale wilts down. Add the farro and mix.
4. Add the greens, carrots, apple, radishes, parsley, and almonds, and toss with as much dressing as you like. Taste, adding salt and pepper as needed.