Harvest Farro Salad

Ingredients

• 1 cup dry farro, rinsed and drained
• 1 DOLE® Red Onion, cut into 1-inch wedges
• 1 DOLE® Sweet Potato, peeled and cut into 1-inch pieces
• ¼ cup olive oil
• 1½ teaspoons kosher salt
• ¼ teaspoon ground cinnamon
• 1 DOLE® Lemon, juiced (about ¼ cup)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon honey
• 2 cups packed DOLE® Baby Arugula
• 1 cup drained DOLE® Mandarins in 100% Juice
• ½ cup pomegranate arils
• ½ cup roasted salted pepitas

Directions

1.     Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Prepare farro as label directs; cool.

2.     Toss onion, potato, 1 tablespoon oil, ½ teaspoon salt and cinnamon in a large bowl; spread on prepared pan. Roast onion mixture 25 minutes or until golden brown and tender, stirring once.

3.     Whisk lemon juice, parsley, honey and remaining 1 teaspoon salt in a separate large bowl; whisking constantly, slowly drizzle in remaining 3 tablespoons oil to emulsify. Fold in arugula, Mandarins, farro and onion mixture. Makes about 7 cups.

4.     Serve salad sprinkled with pomegranate arils and pepitas.