Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

★★★☆☆

Prep: 20 mins (est.) Cook: 20 mins (est.) Serves: 4

1 large sweet potato, unpeeled and sliced into 1/4-inch rounds1 large sweet potato, unpeeled and sliced into 1/4-inch rounds
1 red onion, cut into 1/4-inch wedges1 red onion, cut into 1/4-inch wedges
4 Tbsp extra-virgin olive oil, divided60 ml extra-virgin olive oil, divided
Salt and freshly cracked black pepperSalt and freshly cracked black pepper
1/2 cup dried farro120 ml dried farro
2 Tbsp red wine vinegar30 ml red wine vinegar
3 radishes, thinly sliced3 radishes, thinly sliced
1 small handful fresh dill, roughly chopped1 small handful fresh dill, roughly chopped
2 Tbsp roasted pistachios, roughly chopped30 ml roasted pistachios, roughly chopped
2-3 ounces goat cheese, crumbled55-85 g goat cheese, crumbled
1/2 lemon, juiced1/2 lemon, juiced
Pinch of smoked paprikaPinch of smoked paprika

1. Preheat oven to 425°F (220°C). Spread sweet potato and onion on a baking sheet. Drizzle with 3 Tbsp olive oil and season with salt and pepper. Roast for 15-20 minutes, or until tender.\n2. Cook farro according to package directions. Drain and season with red wine vinegar, remaining olive oil, salt, and pepper.\n3. Combine farro, roasted sweet potato and onion, radishes, dill, pistachios, and goat cheese in a bowl.\n4. Drizzle with lemon juice and sprinkle with smoked paprika, salt, and pepper.

Wine Pairing: Light White — Sauvignon Blanc — A light, crisp white wine such as Sauvignon Blanc.