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Foodrhythms

About Recipe

Vegan, Gluten-free (V + GF) Sweet Potato, Kale and Ferro Salad with Citrus Vinaigrette; a delicious and healthy salad for a weeknight meal.

Ingredients

1 cup farro

2 cups water

1 tbsp vegetable base

1 bunch fresh kale

1 large sweet potato

ΒΌ cup fresh cilantro

1 cup dried cranberries

2 tbsp apple cider

2 tbsp olive oil

2 tbsp fresh orange juice

Cooking Procedure

1

n Farronn n Bring water to a boil, add farro and vegetable base. Cover and cook for 15-20 minutes in medium-low heat.nnn Sweet Potatonn n Peel and cut the sweet potato into small cubes. Add to the steamer and cook for about 15 minutes or until fork tender.nnn Kalenn n While the farro and sweet potato are cooking, trim the kale and rinse thoroughly. Place on a large paper towel, massage the leaves dry for a couple minutes, than chop the leaves into small, manageable pieces.nnn Dressingnn n Mix the dressing ingredients in a small glass bowl that has a fitted top. You may add as much or as little dressing into the salad as you like. I almost always leave the dressing on the side, this way the salad stays fresher longer.nnn Saladnn Schedulenn n Combine the farro, kale and sweet potato in a large glass bowl. Add dried cranberries and fresh cilantro. Carefully fold the ingredients to combine. Either add the dressing as you mix the salad or serve it on the sidenn

See Recipe Procedure

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