roasted garlic + sweet potato salad with farro

its officially fall. halloween is around the corner, which means its basically thanksgiving, which means its pretty much christmas. i mean, before i left for europe in september, costco was already abuzz with glittering snowflakes and light-up snowmen. sigh…

i met andy in germany last weekend and after missing his match (our drive took 8 hours instead of the expected 4), the only logical decision was to hit up the local starbucks. enter my first-ever pumpkin spice latte... it was delicious and tasted ever-so-slightly like home. and in that moment, the long and heavily-trafficked drive was immediately erased.

but seriously. i love fall. fall equals pumpkin-everything. it also equals sweet potato-anything. when i stumbled across a martha stewart recipe combining my beloved sweet potatoes and recent obsession farro, i was sold. we modified a bit based on what we had in our pantry and refrigerator, and it was wonderful. i made this for dinner last night and again for lunch today, per andy's request!

you'll need…

3-4 medium sweet potatoes (leave the skins on for added nutrition)

4 cloves of garlic, unpeeled

6 tablespoons olive oil

salt and pepper

8 ounces farro (a little more than 1 cup)

grated zest and juice from 1 lemon

1 tablespoon fresh rosemary, chopped

3 small radishes, thinly sliced then chopped*

then you'll have to…

preheat oven to 425 degrees. line baking sheet (or sheets, depending on oven size) with aluminum foil.

chop sweet potatoes into 1 inch cubes. toss with 3 tablespoons of olive oil and spread evenly on prepared baking sheets. place 4 cloves of garlic on baking sheet. bake for 30 minutes, until tender, tossing every 10-15 minutes.

place farro in a sauce pan and cover with 4 inches of water. bring to a boil then reduce to a simmer. cook farro for about 30 minutes (until tender). drain excess water and toss with remaining olive oil in a large bowl.

once cool enough to handle, peeled and mash roasted garlic cloves with lemon zest and juice. add garlic and lemon mixture, sweet potatoes, and rosemary. toss to combine, adding salt and pepper to taste.

*if desired, garnish with chopped radishes. 

recipe adapted from martha stewart.