Warm Farro Salad With Salmon Mushrooms & Sweet Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20-25 minutes, or until tender and golden brown.
• STEP 3.Meanwhile, cook the farro according to package instructions. Drain and set aside.
• STEP 4.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper.
• STEP 5.Add the cooked farro to the skillet with the mushrooms and stir to combine. Cook for an additional 2-3 minutes to heat through.
• STEP 6.In a small bowl, whisk together the lemon juice, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
• STEP 7.In a separate skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for 3-4 minutes per side, or until cooked to your desired doneness.
• STEP 8.To assemble the salad, divide the farro and mushroom mixture among plates. Top with roasted sweet potatoes and salmon fillets. Drizzle with the vinaigrette and serve warm.

Cooking Tips

• You can substitute quinoa or barley for farro if desired.
• Feel free to add other vegetables like roasted Brussels sprouts or sautéed spinach to the salad.
• For a vegetarian version, omit the salmon and add grilled tofu or chickpeas for protein.

Storage and Serving

• This salad is best served warm or at room temperature.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the salad in a skillet over low heat or in the microwave.