Farro Sweet Potato Kale Salad with Maple Tahini Dressing

This farro sweet potato kale salad brings together chewy grains, caramelized roasted sweet potatoes, tender kale, and a creamy maple-tahini dressing. Pepitas, dried cranberries, and feta add crunch, sweetness, and saltiness, making it substantial enough for lunch or a simple dinner and easy to serve warm or chilled.

Ingredients

1 cup (200 g) pearled farro, rinsed
4 cups (946 ml) water, for cooking the farro
1/2 teaspoon (3 g) fine salt, plus more to taste
1 1/2 pounds (680 g) sweet potatoes, peeled if desired and cut into 3/4-inch (2 cm) cubes
1 tablespoon (15 ml) olive oil, for the sweet potatoes
1/4 teaspoon (1 g) freshly ground black pepper
5 ounces (140 g) curly or lacinato kale, tough stems removed and leaves thinly sliced
1 tablespoon (15 ml) olive oil, for massaging the kale
1/4 cup (60 g) tahini
3 tablespoons (45 ml) fresh lemon juice, from about 1 large lemon
1 tablespoon (15 ml) pure maple syrup
1 teaspoon (5 g) Dijon mustard
1 small garlic clove (about 3 g), finely grated or minced
2–4 tablespoons (30–60 ml) warm water, as needed to thin the dressing
1/4 teaspoon (1.5 g) fine salt, for the dressing, plus more to taste
1/3 cup (40 g) unsalted pepitas (pumpkin seeds)
1/3 cup (40 g) dried cranberries
1/3 cup (50 g) crumbled feta, optional

Instructions

Heat the oven and prepare the sweet potatoes. Position a rack in the center of the oven and heat it to 425°F (220°C). While it heats, cut the sweet potatoes into evenly sized cubes so they roast at about the same rate. Toss them on a rimmed baking sheet with 1 tablespoon (15 ml) olive oil and the black pepper, spreading them into a single layer with a little space between pieces.
Roast the sweet potatoes. Roast for 25–30 minutes, turning the cubes once after about 15 minutes. They are ready when browned at the edges and easily pierced with a fork. If the pieces are crowded, they may soften without browning much; use a second sheet rather than piling them up.
Cook the farro while the vegetables roast. Put the rinsed farro, 4 cups (946 ml) water, and 1/2 teaspoon (3 g) salt in a medium saucepan. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook uncovered for about 25 minutes, stirring once or twice, until the grains are tender but still pleasantly chewy. Drain any remaining water well. Cooking times vary a little by brand, so check the package and begin tasting a few minutes before its suggested finish time.
Make the dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, Dijon, garlic, and 1/4 teaspoon (1.5 g) salt. The mixture may thicken or look slightly grainy at first. Whisk in warm water 1 tablespoon (15 ml) at a time until it is smooth and pourable, stopping when it coats a spoon without being runny. Taste and adjust with a little more lemon juice or salt if needed.
Soften the kale. Put the sliced kale in a large serving bowl with 1 tablespoon (15 ml) olive oil and a small pinch of salt. Massage the leaves with clean hands for 1–2 minutes, squeezing and rubbing them until they look darker and feel more tender. This quick step makes raw kale easier to eat and helps the dressing cling to its leaves.
Assemble the salad. Add the drained farro and roasted sweet potatoes to the kale. Pour over about two-thirds of the dressing and toss thoroughly. Fold in the pepitas and dried cranberries, then add the feta if using. Taste a bite with all the components together; add more dressing, salt, or lemon juice to balance it. Serve warm, at room temperature, or chilled.

Tips

Check the type of farro. This recipe is timed for pearled farro, which has had some of its outer bran removed and cooks more quickly than whole-grain farro. Semi-pearled and whole farro usually need longer and may require extra water; follow the package directions and taste for tenderness rather than relying on the clock alone.
Cut the sweet potatoes evenly. Small, uniform cubes roast at a similar pace and provide a good balance of browned edges and soft centers. If some pieces are much larger than others, smaller ones can scorch before the big pieces are tender.
Adjust the dressing gradually. Tahini varies in thickness, and lemon juice can make it seize before it loosens. Add warm water a tablespoon at a time and whisk between additions; adding a large amount at once can leave the dressing too thin.
Keep the crunch fresh. For a salad you plan to store, keep pepitas and dressing separate when practical. Add the seeds just before serving so they stay crisp, and use only as much dressing as you need because farro and kale continue to absorb it.

Serving Suggestions

Serve the salad as a filling vegetarian main, either slightly warm after cooking or chilled for a packed lunch. For a dinner plate, pair it with a bowl of tomato or lentil soup, warm flatbread, or a simple green salad. If you are serving it as a side, it works well with roasted chicken, grilled fish, or a platter of roasted vegetables; keep any accompanying food separate until serving so the salad stays easy to portion.

The maple-tahini dressing is rich, so a bright or acidic accompaniment helps round out the plate. Offer lemon wedges at the table, or add a small dish of extra dressing for anyone who wants a creamier bowl. If serving a group, arrange the salad in a wide shallow bowl and scatter the pepitas, cranberries, and feta over the top; this keeps the toppings visible and makes it easier to distribute them evenly.

Variations

Make it dairy-free: Leave out the feta. Add a few chopped olives or a pinch of flaky salt if you want a salty accent, though olives will bring a more pronounced briny flavor. For a vegan version, check that the Dijon and other packaged ingredients suit your needs; the listed dressing itself contains no dairy.

Swap the grain: Use quinoa for a gluten-free option, cooking it according to its package directions and draining or fluffing it before mixing. It will be lighter and less chewy than farro. Brown rice also works, but gives the salad a softer, more substantial texture. Farro is a wheat grain and is not suitable for people avoiding gluten.

Change the fruit or seeds: Chopped dried apricots or golden raisins can replace the cranberries, while toasted sunflower seeds or chopped walnuts can stand in for pepitas. Walnuts bring a deeper, more savory flavor; sunflower seeds keep the salad nut-free if they are appropriate for the people you are serving.

Add another roasted vegetable: Roast a small red onion, cut into wedges, on the same pan if there is room, or add it to a second pan. A little red onion adds savory sweetness. You can also use diced butternut squash instead of some or all of the sweet potato, keeping the pieces a similar size and checking them for tenderness near the end of roasting.

Storage and Reheating

Refrigerate the salad within 2 hours of cooking or serving. Store it in a covered container for 3–4 days. The kale and farro soften over time, and the grains will absorb some dressing, but the flavors remain pleasant. If you know you will have leftovers, reserve some dressing and keep the pepitas separate, then add both after portioning the salad. Store extra dressing in a sealed container in the refrigerator for up to 4 days; whisk in a little water or lemon juice if it thickens.

You can eat leftover salad cold, let it sit at room temperature briefly, or warm it gently. For a warm serving, heat only the portion you plan to eat in a microwave-safe bowl, stirring once or twice, or warm it in a skillet over low heat with a splash of water. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, and add the pepitas afterward so they do not lose their crunch. Avoid repeatedly warming and cooling the full batch.

Frequently Asked Questions

Can I make this salad ahead?
Yes. Cook the farro and roast the sweet potatoes up to 2 days ahead, then refrigerate them in separate covered containers. You can also whisk the dressing ahead. For the best texture, massage the kale and assemble the salad on the day you plan to serve it, or assemble it a few hours early and keep the pepitas separate until serving.

Do I need to soak farro before cooking it?
No soaking is needed for the pearled farro specified here. Rinse it under cool water before simmering. Whole-grain farro may benefit from soaking and often takes longer to cook, so use the package directions for that type rather than assuming the pearled-farro timing will apply.

Can I use a different kind of kale?
Yes. Curly kale and lacinato kale both work. Lacinato leaves are flatter and often a little more tender, while curly kale has a firmer, ruffled texture. Remove the tough center stems from either kind and slice the leaves thinly. If your kale is especially mature or sturdy, massage it for another minute before tossing.

Is farro sweet potato kale salad served hot or cold?
Either is fine. It is especially inviting when the farro and sweet potatoes are still warm, but it also makes a good cold or room-temperature lunch. If assembling it warm, let the farro drain well first so excess cooking water does not thin the dressing, and add the pepitas at the end for crunch.

How can I make the dressing less sweet or more tangy?
Reduce the maple syrup to 2 teaspoons (10 ml), or leave it out if you prefer a sharper dressing. Add lemon juice a teaspoon at a time to increase the tang, tasting as you go. Tahini and lemons vary, so small adjustments are more reliable than changing several ingredients at once.

Why is my tahini dressing too thick?
Tahini dressing can thicken as soon as lemon juice is mixed in, and some tahini brands are naturally denser than others. Whisk in warm water gradually, 1 tablespoon (15 ml) at a time, until it reaches the consistency you want. If it becomes too thin, whisk in a little more tahini.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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