Farro Salad With Roasted Sweet Potatoes Red Onion and Goat Cheese
Ingredients
- 1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
- 1 red onion, cut into 1/2-inch (12-mm) wedges
- 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
- Salt and freshly cracked pepper
- 3/4 cup (150 g) dried farro
- 2 tablespoons red wine vinegar
- 3 radishes, thinly sliced on a mandoline
- 1 small handful fresh dill, roughly chopped
- 2 tablespoons salted pistachios, roasted and roughly chopped
- 2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
- 1/2 lemon, juiced
- Pinch smoked paprika, for serving
- Flaky sea salt, for serving
Instructions
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