Recipe:
This hearty grain salad uses a wintery spin on pesto, substituting basil for fresh and citrusy cilantro. Chewy farro, tender sweet potato, and creamy white beans provide great texture in the dish. The pesto delivers richness, nuttiness, and lots of garlic.Sweet potato is one of my Top 10 beauty foods. It’s a fantastic source of beta-carotene, which keeps eyes healthy and bright, and skin soft and smooth.
Ingredients:
For the salad:
3 medium sweet potatoes, peeled and chopped
1 tsp extra virgin olive oil
1 1⁄2 cups dry farro, cooked
1 15 oz can cannellini beans, rinsed and drained
For the cilantro pesto:
2 packed cups cilantro leaves
2 tablespoons lemon juice
4 cloves garlic
1⁄2 cup pine nuts
2 tablespoons extra virgin olive oil
1 teaspoon salt
Water to thin, if necessary
Instructions:
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place chopped sweet potato in one layer on the baking sheet and drizzle with olive oil. Roast for 25-30 minutes, until soft and slightly browned. In a large bowl, combine cooked farro, roasted sweet potato, and beans.
In a blender or food processor, combine cilantro, lemon juice, garlic, pine nuts, olive oil, and salt. Blend until a thick sauce forms, adding more water if necessary. Pour pesto over the farro salad and mix until evenly distributed.
Yields: 6 servings
Per serving: 360 calories, 12.97 g protein, 57.07 g carbohydrates, 10.94 g fiber, 3.79 g sugars, 10.19 g fat, 0.96 g saturated fat, 0 g trans fat, 0 mg cholesterol, 560.21 mg sodium, 121.76 mg calcium, 0 g omega-3 fats, 9581.93 IU vitamin A, 5.59 mg vitamin C, 0.31 mg vitamin E, 2.71 mg iron, 0.25 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.