Roasted Sweet Potato and Farro Salad
Ingredients
- 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
- 3 cloves garlic, unpeeled
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup semi-pearled farro (about 7 ounces)
- Grated zest and juice of 1 lemon
- ½ cup lightly packed fresh dill, chopped
- ½ cup radish or arugula sprouts or baby watercress, plus more for garnish
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