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FARRO with sweet potato, kale and pomegranate


(6 servings)


  • onion (1)

  • farro (2 cups)

  • sweet potato (3-4)

  • kale (1 bunch)

  • pomegranate (2)

  • walnuts (2 handfuls)

  • lemon (1)

  • extra virgin olive oil




  • Add farro in 6 cups of lightly salted  boiling water, reduce heat, and simmer for about 30 minutes or until al dente. Drain excess water and keep aside.  

  • Peel and cut potatoes into 1/2 inch cubes. Toss with some olive oil and place onto a parchment-lined sheet pan in one layer. Bake at 425 F for about 25 minutes or until soft and slightly browned. Season with salt and pepper and keep aside.


  • Sauté sliced onion in about 2 tbs of olive oil for 5 minutes, add cut kale, and cook until kale is barely wilted. Lightly season with salt and pepper.

  • In a big bowl, combine farro with roasted potato, onion and kale. Add lemon juice and more olive oil if needed, and adjust the seasoning. 


  • Stir in walnuts and pomegranate seeds and serve. 

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