Family Food on the Table · by Kathryn Doherty
Harvest farro salad
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 17%
CARBS 50G56% OF CAL
6G FIBER32G OTHER12G TOTAL SUGAR
FAT 16G41% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted sweet potatoes, farro, spinach, apple, pecans, and dried cranberries, tossed with balsamic vinegar and olive oil. Perfect as a fall side dish.
sidesalad🍪 sheet pan🔥 ovendairy freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small sweet potatoes
- 3 tablespoons extra-virgin olive oil (divided)
- 3/4 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 (8.8 oz.) package quick-cooking farro (or the equivalent to make 3-4 cups cooked)
- 1 cup baby spinach (or sub arugula)
- 2/3 cup small diced apple (such as Fuji or Gala)
- 1/2 cup chopped pecans (or sub walnuts)
- 1/3 cup dried cranberries
- 3 tablespoons balsamic vinegar
- Chopped fresh parsley or thyme (crumbled feta or goat cheese, grated or shaved Parmesan cheese)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 17%
CARBS 50G56% OF CAL
6G FIBER32G OTHER12G TOTAL SUGAR
FAT 16G41% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 310mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.