Yield: 4 to 6 servings

 

For the vinaigrette

2 Tbsp apple spice shrub

2 Tbsp extra virgin olive oil

1 tsp Dijon mustard

½ tsp raw honey or maple syrup

1 squeeze of orange, optional

Sea salt, to taste

Fresh black pepper, to taste

 

For the salad

1 cup cooked farro

1 sweet potato, cubed

Extra virgin olive oil for roasting

A few kale leaves, chopped

2-3 cups salad greens

1-2 carrots, peeled into ribbons

1 apple, diced

A few radishes, sliced thin

Small handful parsley, chopped

½ cup almonds, chopped and toasted

Salt, to taste

Fresh black pepper, to taste

 

Preheat the oven to 400° F.

Whisk all the vinaigrette ingredients together in a small bowl and set aside.

Toss the sweet potato cubes with a drizzle of olive oil and salt and pepper, to taste. Spread sweet potato cubes on a baking pan lined with parchment paper and roast until golden brown, about 35 minutes. Once roasted, let the sweet potato cubes cool.

In a large bowl, lightly massage the kale with a bit of the vinaigrette until the kale wilts down. Mix in the farro and sweet potato cubes. Add the salad greens, carrots, apple, radishes, parsley and almonds to the bowl and toss with vinaigrette. Add additional salt and pepper, to taste.

 

Recipe courtesy of Priscilla Koch, founder of The Urban Farmhouse Co., makers of organic shrub beverages.

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