New Year's Lentil & Farro Salad With Roasted Sweet Potato & Brussels Sprouts Tarifi

Malzemeler

• 2 Medium Sweet Potatoes, Peeled & Cut Into 1-inch Dice, 3 Tablespoons Olive Oil, Salt & Pepper, 3/4 Pound Brussels Sprouts, Ends Trimmed & Thinly Sliced, 3/4 Cup Pomegranate Arils (Seeds), 1/2 Cup Chopped Sweet Onion, 1/2 Cup Lightly Toasted, Chopped Walnuts, 1 1/2 Cups Cooked Lentils, 1 1/2 Cups Cooked Farro. Dressing: Juice of Two Lemons, 1 Tablespoon Dijon Mustard, 1/2 Cup Olive Oil, Salt & Pepper To Taste

Hazırlanışı

1. Preheat oven to 400 degrees F. Place the potatoes in a bowl, and toss the potatoes with the olive oil and season with salt and pepper. Lay the potatoes out onto a foil lined 13x9 inch baking sheet, and roast for about 15 to 20 minutes or until fork tender. Cool the potatoes to room temperature. In a large bowl, toss together the potatoes, sprouts, pomegranate seeds, onion, walnuts, lentils, and farro. In a small bowl, whisk together the dressing ingredients. Pour half the dressing over the salad and toss to coat. Taste, and add as much additional dressing as needed to suit your taste. Serve immediately or store covered in the refrigerated until needed.

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