I threw this salad together last week and loved how the flavor so came together, definitely saving for future use! Makes great leftovers too.
2 large sweet potatoes, peeled and cubed
1 head cauliflower, cut into florets
1 leek, diced
1 cup dry beluga (black) lentils
1 cup dry farro
3-4 tablespoons high heat oil (I used avocado oil)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (or to taste)
Salt to taste
Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. Spread out the cubed sweet potatoes on one and the cauliflower on the other. Drizzle with the avocado oil (or other high heat oil). Bake for 25-30 minutes. I've found sometimes the sweet potatoes need a little extra time, so check their tenderness with a fork when removing the cauliflower and leave them in for another 3-5 minutes if needed. Meanwhile, cover the lentils in water and simmer covered on medium low 20-25 minutes or until tender and cook farro according to package directions. Once veggies are done and lentils and farro are drained, combine them all in a large bowl and add the leeks, oil, vinegar, and salt. Stir well and enjoy!