Roasted Sweet Potato and Farro Salad with Avocado and Citrus Dressing

This vibrant salad brings together a medley of nutritious ingredients for a truly satisfying meal. Roasted sweet potatoes add natural sweetness and a dose of vitamin A, while creamy avocado provides healthy fats. Tender farro offers a chewy, fiber-rich base and peppery arugula adds a fresh bite. A bright citrus dressing ties everything together, making each forkful a burst of flavor.

Whether you’re looking for a hearty lunch or a light dinner, this salad delivers. It’s packed with protein from chickpeas and topped with crunchy almonds and tangy feta cheese. The best part? It comes together in under an hour with simple, wholesome ingredients. Perfect for meal prep or a quick weeknight meal.

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Ingredients

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Wash and dry all produce. In a medium pot, combine 3½ cups of water and the veggie stock concentrate. Bring to a boil. Halve the orange and lemon crosswise. Peel the sweet potato and cut it into ½-inch cubes.
2. On a baking sheet, toss the sweet potato cubes with a drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until lightly browned and tender, about 20-25 minutes.
3. Once the water is boiling, add the farro to the pot. Cover, reduce heat to low and simmer until tender, about 25-30 minutes. If there is any excess water after cooking, drain the farro.
4. In a medium bowl, whisk together 1 teaspoon of Dijon mustard, the juice from one lemon half, the juice from one orange half and a generous drizzle of olive oil. Season with salt and pepper to taste. For extra citrus flavor, peel the remaining orange half and chop it into small pieces.
5. Halve the avocado, remove the pit and peel. Slice the avocado thinly.
6. Divide the cooked farro between serving plates. Drizzle half of the dressing over the farro. Toss the arugula with as much of the remaining dressing as you like, then place it on top of the farro. Arrange the roasted sweet potato, avocado slices and optional orange pieces over the arugula. Sprinkle with almonds and feta cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with quinoa, barley or brown rice. Adjust cooking time according to the grain’s instructions.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the arugula from wilting.

Can I make this salad vegan?

Absolutely! Omit the feta cheese or use a vegan alternative. The rest of the ingredients are plant-based.