Curried Yam and Farro Salad with Orange Vinaigrette
Curry roasted yams with farro with arugula, feta cheese, raisins and pistachios, tossed in a tangy orange vinaigrette. Hot tip: - cook extra farro and store in fridge to add to other bowls or salads, or freeze for future use. - substitute goat's cheese for feta cheese
Cook Farro
01
| 0.5 cup | farro |
Bring a medium pot of water to a boil. Add farro, reduce to a simmer and cook until tender, about 20-25 minutes . Drain and let cool.
Roast Yams
02
| 2 medium | yam |
| 1 Tbsp. | olive oil |
| 1 tsp. | curry powder |
| 0.25 tsp. | smoked paprika |
| 0.25 tsp. | cumin, ground |
| 0.25 tsp. | salt |
| 0.25 tsp. | black pepper |
Heat oven to 400F. Peel and chop yams into 1/2 inch cubes.
Toss yams on a large baking tay with 1 tablespoon olive oil, curry powder, smoked paprika, cumin, salt and pepper. Bake 12 minutes , toss and bake another 10-12 minutes , or until tender.
Dressing
03
| 1 | orange |
| 2 Tbsp. | olive oil |
| 1.5 tsp. | honey |
| 1 tsp. | apple cider vinegar |
| 0.5 tsp. | salt |
| 0.5 tsp. | grainy dijon mustard |
| 0.13 tsp. | garlic powder |
| 1 pinch | smoked paprika |
Zest and juice orange (about 1/3 cup). Mix with remaining ingredients and whisk until well combined (or shake in a jar or blend).
Serve
04
| 2 cup | arugula |
| 0.33 cup | feta cheese |
| 0.25 cup | raisins |
| 0.25 cup | pistachios |
| 2 | green onion |
Toss roasted yams, farro, arugula and raisins with some of dressing. Top with pistachios, crumbled feta and green onions.