Picnic Fare

September 5, 2014

It's been almost 50 days since I last posted a recipe here on the blog. That only goes to show how deep I was in my bucket listing and cupcaking my last couple of months in Buffalo. But surprisingly enough, I was still cooking. (I was just too lazy to write about it, until now).
Anyway you might be wondering why on earth I would be writing about picnics when Labor Day has passed, which usually is a signifier that summer has also come and gone. But since the weather is still quite warm here in Chicago, it isn't too late to throw a picnic with some friends. Just bring a blanket, booze and this salad and you're all set! Or when you're stuck indoors in the middle of winter, you can pretend it's warmer out by staging an indoor picnic with this salad.
Sweet Potato Farro Salad with Candied Pecans adapted from Melissa Clark and Domesticate ME!
1 large sweet potato, peeled and cubed
1 tbs olive oil

1/2 cup raw pecans or walnuts
2 tsp maple syrup
pinch of cayenne
pinch of salt

1/2 cup dried farro (i prefer to use TJ's 10 minute farro)
1/2 cup finely chopped red onion
2 tsp red wine vinegar
2 garlic cloves, minced or grated
fresh ground pepper
3 tbs olive oil
1/2 cup crumbled feta
6 large fresh basil leaves, chopped or 2 tsp dried basil

1. Preheat oven to 400 degrees before you peel and cube sweet potato. Brush baking sheet and sweet potato with 1 or more tbs of olive oil. Place in oven and roast until sweet potato is slightly browned and can pierce easily with a fork, about 30-40 minutes. Let cool slightly.
2. After sweet potato is roasted, turn down oven to 350 degrees. Line baking sheet with parchment paper. Toss pecans in a bowl with maple syrup, cayenne and salt. Then spread out onto pan and roast for 8-10 until browned but not burnt.
3. Boil water in pot and add in farro. Cook until tender (10 minutes if using Trader Joe's brand, 20-30 minutes if using regular farro). Drain and set aside.
4. In a medium bowl, whisk onion, vinegar, garlic and black pepper together then whisk in olive oil. Add in sweet potato, pecans, cooked farro, feta and basil. Toss and add salt to taste.
5. Enjoy!

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