80--- Sweet Potato, Farro, and Kale Salad with Maple Vinaigrette

Are you looking for something healthy and different to serve at Thanksgiving?  

This salad makes me think of the diet of the pilgrims.  Whole foods and simple ingredients combine to provide big flavors. No need for marshmallows (likely not something pilgrims ate).

Sweet Potato, Farro, and Kale Salad with Maple Vinaigrette
Serves 6-8

2 yams or sweet potatoes, cubed
Olive oil spray
1/4 tsp salt
Ground black pepper
1 1/2 cups vegetable broth
1/2 cup farro, rinsed
1 cup kale, chopped
1/4 whole red onion, thinly sliced
1/2 cup pecans, chopped

Vinaigrette
1 tsp olive oil
1 1/2 Tbsp white wine vinegar
1 tsp Dijon mustard
2 Tbsp pure maple syrup
1/4 tsp salt
Ground black pepper

Preheat oven to 400 degrees.  Place sweet potato cubes onto a baking sheet and spray with olive oil, then sprinkle with salt and pepper.  Roast sweet potatoes for 12 minutes, or until cooked through (but not mushy).  Remove from oven and place sweet potatoes into a bowl and refrigerate.

Bring vegetable broth to a boil, then reduce heat to medium-low.  Cook for 30 minutes, or until all broth has been absorbed.  Transfer farro to the bowl with the sweet potatoes and chill for 30 minutes.

When sweet potatoes and farro have cooled, toss with onions, kale, and pecans.  Whisk together dressing ingredients and pour dressing over the salad.  Toss to coat.  Serve immediately, or chill for 3-4 hours prior to serving.

Nutrition Info per 2/3 cup: 164 calories, 7.5 g fat, 2 g protein, 20 g carbohydrates, 3.5 g fiber