Warm Farro, Squash and Kale Salad with Orange-Miso Dressing! This vegan meal is super nourishing and healthy. Roasted squash sauteed with kale and farro, then tossed in a silky orange and miso dressing. A must make this winter! |

Warm Farro and Kale Salad with Orange Miso Dressing

  • Author: Alex
  • Yield: 4 side dishes 1x


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 


  1. Preheat the oven to 400 degrees F. 
  2. 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.
  3. 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.
  4. 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.
  5. Whisk together the ingredients for the orange-miso dressing and toss over the ingredients. Season to taste, if needed, and serve.