Ingredients:
2 handfuls of mixed greens
1/2 a sliced English cucumber
1 diced and roasted sweet potato
1 cup candied walnuts
4oz goat cheese
1/2 cup pomegranate seeds
one diced avocado
1 cup cooked farro
Dressing:
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon fig preserves
1/2 tablespoon maple syrup
2 teaspoons grainy mustard
salt and pepper to taste
Method:
Heat a medium pot of water and cook 1 cup of farro according to the package.
Heat the oven to 375 degrees. Wash and dice a sweet potato. Place on a sheet pan and season with olive oil and salt and pepper. Bake for 25-30 minutes.
Make the dressing by adding all ingredients to a jar, put the lid on and shake. Set aside.
Candy the walnuts. Add 1 cup walnuts, 1/3 cup sugar and 1 tablespoon of butter to a pan over low heat. Cook for 5 minutes, or until the sugar is dissolved nuts start to turn golden and smell nutty. Place on a piece of parchment and chop.
Add all ingredients to a large bowl and mix. Serve with a rotisserie chicken and enjoy!
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