Baked Farro Salad

Packed with sweet, savory, and zesty flavors, this roasted sweet potato and farro salad is nourishing, filing and perfect for colder weather months! Plus it's a meal-prep dream that only gets better after a day in the fridge. 

Ingredients

• 1 cup cooked farro
• 1 small sweet potato, peeled + cubed
• 1 Japanese sweet potato, peeled + cubed
• 2 tbsp olive oil
• AM Citrus Chili Salt, to taste
• 2 cups shredded kale
• 1/4 cup toasted pepitas
• Fresh mint

Dressing

• 1 stick pack After Noon Our House dressing blend
• 5 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar

Instructions

1. Heat oven to 425°F.
2. Spread squash and sweet potatoes on a baking sheet. Drizzle with olive oil and season generously with AM Citrus Chili Salt. Toss to coat.
3. Roast 25-35 minutes, until caramelized and tender. 
4. Shake together the Our House stick pack, olive oil, and apple cider vinegar to make the dressing.
5. Add warm roasted veggies to a bowl with the cooked farro.
6. Add the shredded kale and toss so it softens from the heat. 
7. Pour the dressing over everything and toss until coated.
   
8. Finish with toasted pepitas and fresh mint.