The Harbinger serves this salad during the fall - always around the holidays. It’s an easy salad that makes me feel grounded in the excitement of the season. Something about farro just makes me feel like I’m a good person. Enjoy it in the shop or make it on your own!
Sweet Potato + Pesto Farro Salad:
2 sweet potatoes
1 cup farro
1 TB sunflower seeds
6 basil leaves - chiffonade
1/2 cup parmesan (you can purchase shaved, but I like to rip chunks of it instead)
1/2 cup sundried tomatoes
1 bunches parsley
1 cup EVOO
2 lemons - zest + juice
2 cloves garlic
1 tsp salt
Roast your sweet potatoes first - cut them into bite-size chunks (let’s leave knives out of this salad eating experience, forks only), toss them with EVOO, salt + pepper and roast at 450 until fork tender.
Get your farro ready - you can cook the farro according to the package, or we boil it with 3 cups of water, we know it’s ready when the water is absorbed (like rice) and it’s soft + chewy. Once it’s cooked we let it cool a bit.
While the sweet potatoes and farro are doing their thing, go ahead and make your dressing. You can use a food processor or a blender, but combine everything in to give it a whirl. I like it pretty smooth. If you have no machinery just chop everything up, it’ll be chunky but that’s ok.
Once your components are ready you can mix everything together! Start by tossing all the salad ingredients together in a bowl. Then slowly dress, adding a little bit to start and tasting as you go. I love LOADS of dressing, but dress to your preference.
Enjoy + take it easy!