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


  • 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


  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


What our clients are saying

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“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!”

“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 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!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“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!!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

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

“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.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

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