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Roasted Yam, Farro and Kale Salad 

This colorful salad is perfectly balanced with sweet yams, cranberries, raw pecans, and crunchy kale. 

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Servings: 4

Category: Delicious Main Dishes

Author: Iraina Rosenthal-Tawil

Cuisine: vegan, gluten-free, dairy free

Ingredients: ​​​

  • 1 medium sized yam , peeled and cut into cub

  • 1 large bunch of kale

  • 1 cup farro

  • 1/2 cup pecans, chopped

  • 1/4 cup dried cranberries

  • 1 tsp cayenne (optional)

  • 1 tsp cumin (optional)

  • Pinch of salt and pepper

  • 4-5 tbsp dressing lemon tahini salad dressing 

     

Directions 
 

  1. Preheat your oven to 400°F. Add diced yams to a baking sheet. Sprinkle with cumin and cayenne (optional), salt and pepper. Mix with hands until yams are evenly coated with spices. Bake yams for 25 minutes or until tender. 
     

  2. Boil 3 cups of water. Add 1 cup farro to boiling water and simmer for 30 minutes. 
     

  3. Wash and dry kale. Cut out the ribs of the kale and discard. Thinly slice the kale and add to salad bowl. Add 4-5 tbsp your choice of dressing (I used this lemon tahini salad dressing)Gently message the kale with your hands until kale becomes tender and soft. 
     

  4. Add cranberries and pecans to salad. 
     

  5. Transfer yams and farro to salad bowl. Drizzle with dressing. 

Note: nutritional facts do not include salad dressing

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