Farro Breakfast Salad with Sweet Potatoes & Apples
October 1, 2019

Farro Breakfast Salad with Sweet Potatoes & Apples | The Full Helping

This breakfast grain salad combines a few of my favorite things: sweet and salty flavor combinations, savory (or savory-ish) breakfasts, whole grains, sweet potatoes, and creamy dressings. It’s such a no brainer that I’m surprised it took this long to pop into my head ๐Ÿ™‚

I have to admit that, as I was putting this together, I wasn’t sure it would work (maybe that’s why it took a while to materialize on my table). I wondered about the creamy dressing and whether it would overwhelm the other ingredients, and I worried that the multiple steps involved would be off-putting to people considering the recipe. After this past year, I’m more sensitive than ever to the importance of a streamlined cooking process, and this one is, honestly, a little piecemeal.

Farro Breakfast Salad with Sweet Potatoes & Apples | The Full Helping

There are times, though, when an extra step or two is really worth it. Now that I’ve tasted the salad, I can see how each step serves a purpose: you could leave the kale raw, but the tenderness it acquires through steaming makes it a better textural compliment to the root veggies. You could steam the potatoes and apples instead of roasting them, but roasting or air frying them gives them a slight crispiness and deeper sweetness that shines through, even once the salad is dressed.

What you can do to make the salad easier to assemble is to whisk together the dressing, roast/air fry the veggies, or cook the farro in advance. Any and all of those steps will make this salad come together pretty easily, and once it does, I hope you’ll enjoy it as much as I did. I love the fact that it’s bright, colorful and fresh-tasting, yet dense and filling enough to make a very good breakfast.

Farro Breakfast Salad with Sweet Potatoes & Apples | The Full Helping

I got about six small or four generous portions from the recipe. If you do make it for a morning meal, you could compliment it with some tempeh bacon, a piece of fruit, or a slice of toast, depending on how hungry you are. The leftovers keep well for about three days, and they’re great for lunch, too. Here’s the recipe.

Farro Breakfast Salad with Sweet Potatoes & Apples | The Full Helping

Farro Breakfast Salad with Sweet Potatoes & Apples | The Full Helping

A note about the almond butter in the dressing: it’s just mild enough to not compete with the apples or potatoes or nutty farro too much. But I like the salad so much that I’ve made it twice now, and the second time I tried sunflower seed butter. It was also wonderful, if a little more “nutty” tasting overall. It made me think that a peanut butter version may be worth a try soon.

I’m excited to enjoy this one many times more as the weather cools down. Hope some of you will, too. Hope your weeks are off to a good start!

xo

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    7 Comments
  1. 5 stars
    Delicious recipe, Gena! I used chickpeas instead of farro since I was making a quinoa bake to go with, and all lemon juice plus a tbsp of maple syrup because I didn’t have any oranges on hand. I will definitely be keeping this on the weekly rotation for the rest of the season, and just might have to serve it as a side for our Thanksgiving dinner next weekend. ๐Ÿ™‚

    • So glad you enjoyed it, Allison. I’ve made it a few times now, and I’m not slowing down. I’ll have to try the chickpea variation!

  2. 5 stars
    This was delicious! I saw your email this morning, happened to have time to cook and similar ingredients, and am so glad I made it! It was a perfect fall morning breakfast. I made it with delicata squash instead of sweet potatoes and 100% cranberry juice instead of orange. Thanks for a nice fall morning