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Prep Time: 15 minutes Bake Time: 45 minutes Total Time: 1 hour Yield: 4 Servings 1x Category: Salads Method: Roast Cuisine: American Diet: Vegan Ingredients For the Salad 1 cup uncooked farro* 2 large sweet potatoes, cubed 1 tablespoon olive oil 1 teaspoon salt teaspoon ground black pepper 2 shallots, chopped 1 teaspoon dried thyme 1 15 oz can chickpeas, rinsed and drained 1 cup pecans, roughly chopped 1 tablespoon maple syrup 6 cups kale leaves, chopped cup dried cranberries crumbled vegan feta cheese* for topping Dressing 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar juice of a lemon 2 teaspoons dijon mustard 1 teaspoon maple syrup 1 clove garlic, grated teaspoon ground cumin teaspoon ground paprika teaspoon salt teaspoon cracked black pepper Instructions Boil: Cook farro according to package instructions
My favorite is a lemon vinaigrette
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