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Kale Farro Sweet Potato and Blue Cheese Salad

A nice balanced salad with lots of kale and farro that is accentuated with browned sweet potato, funky blue cheese, and a little truffle oil.

Ingredients

  • 1 Bunch Kale
  • 6 Ounces Blue Cheese cut into chunks
  • 1 Cup Farro
  • 2 Large Sweet Potatoes
  • 2 Tablespoons Truffle Oil
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Cider Vinegar
  • 2 Teaspoons Paprika
  • 1 Teaspoon Cinnamon
  • Salt and Pepper

Instructions

  • Peel the potatoes and chop into 3/4 inch chunks. Toss with some olive oil, salt, and pepper and roast at 450 for about 20 minutes stirring once or twice until browned and tender.
  • Boil the farro in salted water like you would pasta until it is tender, about 10 or 15 minutes. Strain.
  • Wash the kale and remove the leafy part from the stalk. Chop into small pieces.
  • Massage the kale with your hands to tenderize it. Basically just squeeze it in your fists over and over for about 2 minutes.
  • Add the farro and squash to the kale. Add in the blue cheese in portions mixing with each addition so it doesn't clump together.
  • Dress the salad with the truffle oil, olive oil, vinegar, paprika, salt, and pepper and toss. Taste for seasoning and add more as needed. Serve.