RECIPE: Kale, Farro, and Sweet Potato Salad with Sunflower Seeds - CulinArt Group

Eat Well Blog

RECIPE: Kale, Farro, and Sweet Potato Salad with Sunflower Seeds

In honor of National Nutrition Month, we are also highlighting the health and nutritional benefits of the Mediterranean Diet with the theme: “Make Every Day Mediterranean.” If you are looking for a way to include all of the Mediterranean Diet components – whole grains, fruits, vegetables, heart healthy fats, beans and legumes, and fresh flavors, this dish is for you! Those components create the perfect mix of fiber, unsaturated fats, plant based protein, whole grains, and a variety of vitamins and minerals. This way of eating is not only delicious, but it has also been shown to help decrease your risk for chronic diseases and improve heart health. Another core focus of the Mediterranean lifestyle is doing daily physical activities you enjoy!

Check out the recipe below to make your day a little more Mediterranean.

Kale, Farro, and Sweet Potato Salad with Sunflower Seeds

Makes 4 servings

Serving Size: 16 oz

Ingredients:

  • 1 Tbsp Olive oil
  • 2 cups Boiling water
  • ¼ cup Farro, dry
  • 1 cup Sweet potatoes, peeled, diced
  • 2 Tbsp Lemon juice
  • 1 Lb Kale, fresh, chopped
  • 2 Tbsp Olive oil
  • ½ tsp Salt
  • ½ cup Apples, fresh, peeled, chopped
  • 15 oz Garbanzo beans (chickpeas), canned, drained, rinsed
  • 1 ½ oz Feta cheese
  • ¼ cup Sunflower seeds, unsalted, roasted

Directions:

  1. Cook farro according to package instructions. Preheat oven to 375 degrees F and line a large baking sheet with aluminum foil.
  2. Toss the sweet potatoes with olive oil (1 Tbsp) and spread evenly on baking sheet. Roast sweet potatoes for 20-30 minutes, until fork tender. Set aside to cool.
  3. While sweet potatoes are cooking, add chopped and washed kale to a large bowl. Add olive oil (2 Tbsp), lemon juice, and salt to the bowl. Using both hands, massage the kale for 2 minutes. The kale should turn a dark green color and will feel smooth rather than coarse.
  4. Add apples, sunflower seeds, chickpeas, and feta to the bowl. Mix well. Once farro and sweet potatoes have cooled, add them to the bowl and mix.
  5. Serve cold and enjoy!
  • 0
  • March 18, 2020

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What our clients are saying

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

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