Festive Corn, Tomato & Farro Salad

In This Recipe

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Ingredients

• 8 oz. BrightFarms® Sunny Crunch®
• 3/4 cups uncooked farro
• 1 sweet potato, peeled & cubed
• 1 Tbsp olive oil
• 1 cup corn kernels, from 2 ears of corn
• 1.5 cups cherry tomatoes, cut in half
• Handful of basil, chopped

Lemon Dijon Dressing 

• 1.5 Tbsp lemon juice
• 1/2 Tbsp olive oil
• 1 tsp Dijon mustard
• Salt & pepper, to taste

Recipe preparation

1. Preheat oven to 425 degrees.
2. To cook farro, bring a large pot of salted water to a boil. Add farro and reduce to a simmer. Cook until farro is tender to the bite but still chewy (about 20 minutes). Once finished, drain and rinse under cold water.
3. To roast sweet potatoes, line a baking sheet with parchment paper. Place sweet potato on pan and drizzle with olive oil and season with salt and pepper to taste. Roast for 20-30 minutes until softened. Allow to cool.
4. While farro and sweet potatoes are cooking, prepare tomatoes by cutting them in half and cutting the corn kernels off each ear.
5. In a mason jar, combine dressing ingredients and shake until combined.
6. Add salad greens to a large bowl. Top with all ingredients. Drizzle on dressing and toss to combine. Garnish with basil.