Farro and Arugula Salad With Sweet Potato and Pomegranate

This farro and arugula salad is packed with nutrition and flavor, making it a hearty and healthy Mediterranean diet meal.

Preheat the oven to 425℉. Line a baking sheet with parchment or foil.
Peel the sweet potatoes and cut them into ½ inch cubes. Add them to a mixing bowl.
2 medium sweet potatoes
Mix the olive oil, honey, cinnamon, and salt in a small bowl. Drizzle over the sweet potatoes and use your hands to mix everything together. Spread the sweet potatoes out on the lined baking sheet in a single layer.
2 tablespoons extra virgin olive oil, 1 tablespoon honey, ¼ teaspoon cinnamon, ½ teaspoon kosher salt
Roast for 30 minutes, stirring around the 15-minute mark. Remove from the oven and set aside to cool.

Bring 4 cups of water to a boil in a medium saucepan.
Add a generous pinch of salt and the farro and reduce the heat to medium high.
½ cup semi-pearled farro
Cook for 30 minutes. Drain using a fine mesh sieve and set aside to cool.

Place the ingredients for the dressing in a leak-free container and shake vigorously for 15-20 seconds. Taste and add salt by the pinch or a little more honey as needed.
2 tablespoons Champagne vinegar, 1 tablespoon pomegranate molasses, 1 tablespoon honey, ½ teaspoon Dijon mustard, ⅓ cup extra-virgin olive oil, fine sea salt to taste -see notes

Assemble the salad just before eating. Add the farro, arugula, beans, and sweet potatoes to a bowl and drizzle half the dressing on top. Toss everything well to coat with the dressing.
2 cups arugula , 1 14-ounce can garbanzo beans, ½ cup walnuts, ½ cup pomegranate arils, 4 tablespoons crumbled goat cheese
Garnish with the walnuts, pomegranate arils, and goat cheese. Drizzle the rest of the dressing over the top. Serve immediately.