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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.


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


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

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Silvia Ribas's
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