Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Ingredients:

1 large sweet potato, unpeeled and sliced into 1/2 - inch thick rounds, large rounds halved

1 red onion, cut into 1/2 - inch wedges

4 TBS olive oil, divided

salt and pepper

3/4 cup dried farro (or Israeli couscous)

2 TBS red wine vinegar

3 radishes, thinly sliced on mandolin

1 small handful of dill, roughly chopped

2 TBS salted pistachios, roasted and roughly chopped

2-3 oz goat cheese, broken into bite-size pieces

1/2 lemon, juiced

pinch of smoked paprika, for serving

flakey sea salt, for serving

Directions:

Pre-heat oven to 425º F.

Spread sweet potato rounds and onion wedges on baking sheet, drizzle with 3 TBS olive oil, and season with salt and pepper. Roast, shaking the baking sheet 1/2 way through, until the sweet potatoes are golden brown and tender, 15-20 minutes. Let cool slightly.

Cook farro according to the package directions. Drain.

In a medium bowl, season the warm farro with vinegar, remaining 1 TBS oil, salt and pepper. Add sweet potato, onion, radishes, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flakey sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

Notes:

I always use couscous, but I'm sure farro is delicious. Also, I usually omit the paprika out of laziness and it's still delicious. 

Source:  Epicurious