This bright salad is perfect for the start of Fall. The vitamin C-packed citrus dressing is like liquid sunshine!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Almonds, sliced(ContainsTree Nut/Noix)
Feta Cheese, crumbled(ContainsMilk/Lait)
Preheat the oven to 450°F (to roast the chickpeas and sweet potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Drain and rinse the chickpeas. On a baking sheet, toss the chickpeas with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.
Meanwhile, on another baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through, until golden-brown and tender, 18-20 min.
Meanwhile, in a medium pot, combine the farro with enough salted water to cover. Bring to a boil, then reduce the heat to medium. Cover and cook until tender, 18-20 min. (Drain when the farro is tender and return to the pot.)
Meanwhile, zest, then juice the lemon. Zest 1/4 tsp orange zest. Cut a piece off the top and bottom ends of the orange. Place the flat end of the orange on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go.
Once peeled, slip a paring knife along each side of the "membranes" (the white lines) of the orange to release the segments into a small bowl. Squeeze the leftover orange membranes over a large bowl to release the juice. Whisk the lemon zest, lemon juice, orange zest, honey and a drizzle of oil into the orange juice.
Peel and thinly slice the avocado. Add the farro, chickpeas, sweet potatoes and avocado to the dressing. Divide between plates. Top with the orange segments and arugula. Sprinkle with almonds and feta.