Ingredients
Scale
- 1 cup uncooked farro (or quinoa for a gluten-free option)
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 4 cups chopped kale, stems removed
- 1 large Honeycrisp apple, sliced thin
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 1/4 cup crumbled goat cheese
- For the Dressing:
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a large baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with smoked paprika, salt, and pepper. Toss them well to ensure even coating. Spread them out in a single layer and roast for 25 to 30 minutes, or until they are tender and slightly caramelized on the edges.
- Cook the Grains: While the potatoes roast, cook your farro according to the package instructions. Typically, you will simmer one cup of farro in three cups of salted water for about 20 minutes. Once the grains are tender but still have a slight chew, drain any excess water and set the pot aside to cool slightly.
- Massage the Kale: Place the chopped kale in a large mixing bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 to 3 minutes. This process breaks down the tough fibers, making the leaves tender, dark green, and much easier to digest.
- Prepare the Dressing: In a small jar or bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard. Slowly stream in the extra virgin olive oil while whisking constantly to create an emulsion. Season with salt and pepper to taste. Set the dressing aside until you are ready to assemble.
- Assemble the Bowls: Divide the massaged kale and cooked farro among four bowls. Top each bowl with a generous portion of roasted sweet potatoes, sliced apples, dried cranberries, and toasted pecans. Sprinkle the crumbled goat cheese over the top. Drizzle the maple balsamic dressing over each bowl just before serving.
- Cook Time: 45 minutes