Who says salad has to be cold? Since St. Louis has looked more like the Arctic tundra this week then middle America, I was not feeling a salad.
But– I was feeling all. the. vegetables. The only downside to being gone most of last month? My diet has consisted of mostly wine, beer, cheese, bread and pastry. Sometimes a side salad, if I ask nicely. Austria was incredible, but it’s not exactly known for their plant-based cuisine. So, we did like the locals do, then came home craving smoothies, kale and a giant reset button.
This is the beauty of intuitive eating. When I was abroad, I wanted apple strudel twice a day. And, even more to the point, I allowed myself to have it. Now that I’m back, I’m also listening to my body when it wants me to eat a little bit less, enjoy more nutrient-dense foods and cut down on the sweets. This isn’t punishment, it’s permission. It’s also why I always allow myself to eat whatever I want in that moment; I know how good I feel eating nourishing foods and I gravitate towards that.
This simple salad really doesn’t have much of a recipe. Roast the sweet potatoes, cook the farro, then saute together. To make things easier, I’m using a bag of Trader Joe’s pre-washed, pre-cut Tuscan kale leaves. I love that stuff and it’s practically the same price as a bunch of kale, which isn’t always the case with convenience foods. Toss it in salads, soups, this saute or in a smoothie. Either way, it’s one of my best purchases week after week.
I’ve been really into citrus flavors lately (because, winter) and had an urge to dress this up with an orange-miso dressing. Honestly, I wasn’t quite sure how it was going to turn out but YESSS. So good. This dressing is a keeper and one I plan to put on just about everything. Miso paste is, the best. Salty, umami goodness that’s hard to replicate. Try it!
And that’s IT. If we’re continuing to chat about all my favorite Trader Joe’s purchases, I also cheat and use their 10 minute farro. It’s another genius product and I love the nutty flavor of farro. Dare I say it’s head and shoulders above quinoa and rice? It pairs so perfectly with hearty kale and sweet taters.
Enjoy! Sending you lots of hugs and this warm salad to curl up with on these freezing days.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Warm Farro, Sweet Potato and Kale Salad with Orange Miso Dressing! You are going to love this nourishing vegan dish.
- 1 pound sweet potatoes, finely diced
- 2 teaspoons olive oil, divided
- 1/2 teaspoon salt & 1/2 teaspoon freshly ground black pepper
- 6 ounces uncooked farro (about 1 cup uncooked farro)
- 8 ounces torn Tuscan kale leaves
Orange Miso Dressing
- 2 tablespoons water
- 1 heaping tablespoon miso paste
- 2 tablespoons olive oil
- 1 1/2 teaspoon grated fresh ginger
- 3 tablespoons orange juice
- Preheat the oven to 400 degrees F.
- Rub the sweet potato with 1 teaspoon oil, salt and pepper. Place in a single layer on a baking sheet and roast for 25-40 minutes, until tender. Depending on the size that you cut the potatoes will determine how long it will take to cook. The smaller the potato, the faster it cooks.
- While the potatoes cook, make the farro. Bring 3 cups of water to a boil and add the farro. Cook until done, according to the package, then drain.
- Heat the remaining olive oil in a large skillet over medium heat. Add the kale and cook until wilted. Season with a pinch of salt and pepper, then add in the cooked farro and sweet potatoes.
- Whisk together the ingredients for the orange-miso dressing and toss over the ingredients. Season to taste, if needed, and serve.