Can I make this salad in advance?

Yes, but some components are better to prep ahead of time, and others should be assembled last minute to maintain freshness. What you can prep ahead: -Roast the sweet potatoes and chickpeas up to 2 days in advance. Store them in an airtight container in the fridge. -Cook the farro and store it in the fridge for up to 3 days. -Make the dressing and store it in a sealed jar in the fridge for up to a week. What to assemble fresh: -Kale (it can wilt if pre-mixed with the dressing, so it’s best to add the dressing right before serving). -Vegan feta and pecans should be added right before eating to keep their texture.

Can I use another grain besides farro?

Absolutely! If you don’t have farro or prefer something else, here are a few good alternatives: Quinoa , Freekeh , Brown rice , or Barley .

Can I make this salad nut-free?

Yes! If you want to skip the pecans, you can try other options like sunflower seeds or pumpkin seeds (pepitas).

Is it better to serve this salad warm or cold?

This salad can be served either way, but here's the difference: Warm : Serve immediately after tossing the roasted sweet potatoes and farro into the salad. The warmth of the potatoes and farro will slightly wilt the kale, making it softer and more tender. Cold : If you prefer a chilled salad, let the roasted vegetables and farro cool completely before assembling, and store in the fridge for a few hours before serving.

Roasted Sweet Potato Salad with Kale, Chickpeas and Pecans

Roasted Sweet Potato Salad

Kale salad with sweet potatoes in a white bowl, a linen napkin and a gray napkin.

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Roasted sweet potato salad made with kale, shallots, chickpeas, pecans, cranberries and vegan feta cheese. The perfect salad for fall and winter!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: 4 Servings 1x
Category: Salads
Method: Roast
Cuisine: American
Diet: Vegan

Ingredients

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For the Salad

1 cup uncooked farro*

2 large sweet potatoes, cubed

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

2 shallots, chopped

1 teaspoon dried thyme

1 15 oz can chickpeas, rinsed and drained

1 cup pecans, roughly chopped

1 tablespoon maple syrup

6 cups kale leaves, chopped

1/2 cup dried cranberries

crumbled vegan feta cheese* for topping

Dressing

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

juice of 1/2 a lemon

2 teaspoons dijon mustard

1 teaspoon maple syrup

1 clove garlic, grated

1/4 teaspoon ground cumin

1/4 teaspoon ground paprika

1/4 teaspoon salt

1/8 teaspoon cracked black pepper

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Instructions

Boil: Cook farro according to package instructions. Drain and set aside to cool.
Roast: Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Spread the potatoes out on the pan. Drizzle with olive oil and sprinkle with the salt and pepper. Roast in preheated oven for 20 minutes. Add the chopped shallots, dried thyme and chickpeas to the pan and toss everything together. Return pan to the oven and roast for an additional 20 minutes. Sprinkle the pecans out over the pan and drizzle on the maple syrup. Toss together and return pan to oven for a final 5 minutes.
Shake: While everything is roasting, make the dressing. Add all of the dressing ingredients to a small glass jar. Shake together and set aside.
Massage: Add the kale to a large bowl along with 2 tablespoons of the prepared salad dressing. Toss the leaves in the dressing and massage the kale by taking handfuls of the leaves and squeezing. Continue for about a minute or until greens are tender.
Assemble: Transfer everything on the baking sheet to the salad bowl using a spatula. Add the cranberries and desired amount of vegan feta to the bowl and toss everything together. Portion out onto salad plates and add desired amount of salad dressing.