When summer ends, salads become heartier and more flavourful. This warm Kale and Sweet Potato Farro Salad is dressed in a light orange and ginger glaze, super high in protein, and delicious too!
Add the sweet potatoes, salt, pepper, and one tablespoon of the olive oil to a bowl. Toss to combine. Transfer to a baking sheet. Bake until sweet potatoes are fork-tender - about 20 minutes. Remove from oven and leave to cool at room temperature.
In the meantime, add the remaining olive oil to a skillet, along with the kale. Over medium heat, cook the kale until wilted - about 7 minutes.
Add the garlic and ginger to the skillet. Stir into the kale and cook for 3 minutes.
Add the cooked farro to the skillet, along with the roasted sweet potato. Toss to combine. Turn off the heat.
Whisk together the dressing ingredients and pour over the contents of the skillet. Toss to coat and serve immediately.