Ingredients
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2 (4 oz) pkgs Bright Farms ® Sunny Crunch
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3/4 cups uncooked farro
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1 sweet potato, peeled and cubed
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1 tbsp olive oil
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1 cup corn kernels, from 2 ears of corn
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1 1/2 cups cherry tomatoes, cut in half
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handful basil, chopped
Steps
1
Preheat oven to 425 degrees. To cook farro, bring a large pot of salted water to a boil. Add farro and reduce to a simmer. Cook until farro is tender to the bite but still chewy (about 20 minutes). Once finished, drain and rinse under cold water. To roast sweet potatoes, line a baking sheet with parchment paper. Place sweet potato on pan and drizzle with olive oil and season with salt and pepper to taste. Roast for 20-30 minutes until softened. Allow to cool.
2
While farro and sweet potatoes are cooking, prepare tomatoes by cutting them in half and cutting the corn kernels off each ear.
3
In a mason jar, combine dressing ingredients and shake until combined.
4
Add salad greens to a large bowl. Top with all ingredients. Drizzle on dressing and toss to combine. Garnish with basil.
Tips
Sautee cherry tomatoes and corn with shallots, olive oil, and pepper for a richer taste.
Recipe Sponsored by Bright Farms®
