Cool greens, fresh herbs and colorful veggies capture the abundance that spills from the garden on hot, hazy days. Diced sweet potatoes, herbed walnut croutons and tangy ranch dressing round out this salad to make it a satisfying main meal or easily scale it back for a side.
Place the diced sweet potatoes (seasoned with salt and pepper if desired) on a baking sheet that is lined with parchment paper in a 350 F oven for 35-45 minutes or until cooked through.
Cook farro according to package directions.
3. Prepare veggies while the sweet potatoes are cooking.
Place all ingredients in a blender or food processor and blend until thoroughly combined. Pour into a glass jar. Can be stored in the fridge for up to one week.
Add all ingredients to a small mixing bowl and stir thoroughly until the nuts are well coated with the herbs (using your hands is helpful). Turn onto a metal baking sheet or pie tin and pop in the oven with the sweet potatoes. Bake for 5-7 minutes or until the nuts are lightly toasted and fragrant. *Keep an eye on them as they go quickly from lightly toasted to burnt.*
RECIPE NOTES: While I didn't include the portion sizes for the salad ingredients, here is a general guideline for adult portion sizes:
I like using organic frozen corn and simply let it thaw since GMO free corn on the cob is hard to find (and it's easier!)