Type: Lunch
Prep Time: 20 min.
Cook Time: 25 min.
Ready in: 45 min.
Servings: 4
An ancient grain salad gets the Fall treatment with sweet potato and Beemster Pumpkin Spice. Cranberries and walnuts add tartness and texture. Make ahead and bring to the office for a satisfying lunch.
Directions
Preheat the oven to 425°F (225°C)
In a large bowl toss cubed sweet potato and sliced onion together with 3 Tbsp of olive oil. Add thyme and season with salt and pepper. Spread the sweet potato and onion mixture onto sheet pan. Bake until sweet potatoes are golden brown and tender, about 20 to 25 minutes.
Cook the farro according to the package directions. Drain and set aside.
In a medium bowl, season the farro with vinegar and remaining olive oil, salt, and pepper.
Divide evenly into four bowls. Add the sweet potato and onion, shredded Beemster Pumpkin Spice Gouda, walnuts, cranberries, and apple. To finish, squeeze lemon juice over the bowls and season with salt and pepper, to taste.
Ingredients
1 large sweet potato, scrubbed, peeled and cut into ½-inch cubes
1 small red onion, sliced into half-moon wedges
2 tsp fresh thyme (from about about 4 sprigs)
4 Tbsp extra virgin olive oil
3/4 cup (155g) uncooked farro
2 Tbsp sherry vinegar
4 oz (115g) Beemster Pumpkin Spice cheese, shredded
2 Tbsp toasted walnuts, chopped
2 Tbsp dried cranberries
1 Honeycrisp apple, julienned (matchstick-style slices)
½ Lemon
Salt and pepper to taste
