Autumn Salad: Spinach with Sweet Potatoes, Farro, Dill, Shallots, Almonds and Za'atar Vinaigrette

Name: Autumn Salad: Spinach with Sweet Potatoes, Farro, Dill, Shallots, Almonds and Za'atar Vinaigrette
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (cut into 1-inch cubes); 1 tbsp olive oil (for seasoning potatoes); Salt (to taste, for seasoning); Pepper (to taste, for seasoning); 1/2 cup uncooked farro; Water (amount depends on farro cooking instructions); Vegetable stock (amount depends on farro cooking instructions); 1/2 cup fresh dill (coarsley chopped); 4 cups fresh spinach leaves (washed and dried); 1/3 cup raw almonds (roughly chopped); 1 large shallot (finely chopped, can use 2 small shallots ); 1 1/2 tsp dried za'atar; 3 tbsp olive oil; 1 tbsp lemon juice; Pinch of salt (to taste); Freshly cracked black pepper (to taste)

8 steps

Cook:30min

This salad is a great gateway salad to enjoy from summer to fall. It's comforting and cozy with some caramelized roasted sweet potatoes, farro and almonds, but then it's also bright and refreshing with fresh dill and a za'atar vinaigrette. So yes, it's kind of a fall salad, but it also could be enjoyed during any season.

Updated at: Thu, 21 Nov 2024 10:04:27 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories753.7 kcal (38%)

Total Fat44.3 g (63%)

Carbs81 g (31%)

Sugars12.9 g (14%)

Protein16.6 g (33%)

Sodium1022.5 mg (51%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2sweet potatoes

medium, cut into 1-inch cubes

1 Tbspolive oil

for seasoning potatoes

Salt

to taste, for seasoning

Pepper

to taste, for seasoning

½ cupfarro

uncooked

Water

amount depends on farro cooking instructions

Vegetable stock

amount depends on farro cooking instructions

½ cupfresh dill

coarsley chopped

4 cupsfresh spinach leaves

large, finely chopped, can use 2 small shallots

1 ½ tspdried za'atar

3 Tbspolive oil

1 Tbsplemon juice

salt

to taste

black pepper

freshly cracked, to taste

Instructions

Step 1

Preheat the oven to 425 degrees F.

Step 2

While the oven is heating, cook the farro according to the package instructions. Instead of just boiling in water, boil in a mixture of equal parts water and vegetable stock. If the stock is unsalted, add a pinch of salt. Let the farro cook according to package (usually 10-15 minutes.)

Step 3

In a mixing bowl, drizzle 1 tbsp of olive oil over the sweet potatoes. Add salt and pepper to taste and then toss until the sweet potatoes are fully coated in the oil, salt and pepper mixture.

Step 4

Lay the sweet potato cubes evenly onto a baking sheet. Bake for 15-20 minutes on the middle rack in your oven, until the potatoes smell sweet and are tender and golden brown on all sides.

Step 5

While the farro cooks and the sweet potatoes bake, measure and prepare the other salad ingredients and make the vinaigrette. For the vinaigrette, combine all of the vinaigrette ingredients in a mason jar or bowl and shake or whisk until fully combined. Taste the dressing with a spoon to make sure the salt, herbs and acid levels are to your liking.

Step 6

When the farro is done cooking, toss it with a fork to release the steam and cool it down a little bit. When the potatoes are done, remove the pan from the oven and let them cool for 5 minutes or so.

Step 7

In a large salad bowl, combine the spinach, dill, shallots, sweet potatoes and farro. Toss the salad with the vinaigrette until all the ingredients are fully coated.

Step 8

Plate the salad and top with crushed almonds. Serve immediately and enjoy!

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