Sweet Potato Soul's Arugula Salad with Farro, Lentils & Sweet Potatoes

This satisfying salad also happens to be vegan.
Publish date:
sweet potato & arugula salad with farro & lentils

Recipe by Jenné Claiborne of Sweet Potato Soul

Start to Finish: 40 minutes

Servings: 2


  • 1 sweet potato (9 to 10 oz.), peeled and cut into 6 wedges

  • 4 tbsp. olive oil

  • 1/4 cup fresh grapefruit juice

  • 2 tsp. pomegranate molasses

  • 1 tsp. pure maple syrup

  • 1/2 tsp. smoked paprika (optional)

  • 4 cups arugula

  • 1 cup chopped fresh flat-leaf parsley

  • 1 cup fresh mint leaves

  • 1/2 cup chopped fresh dill

  • 1 cup cooked farro (from 1/3 cup dry)

  • 1 cup cooked black or green lentils (from 1/3 cup dry)

  • 1/4 cup toasted pepitas


1. Preheat the oven to 425°. On a baking sheet, toss the sweet potato with 2 tbsp. oil; season with salt and pepper. Roast until tender, about 25 minutes. Let cool. 

2. In a small bowl, whisk the remaining 2 tbsp. oil, the grapefruit juice, pomegranate molasses, maple syrup, and smoked paprika, if using; season the dressing. 

3. In a large bowl, toss the arugula, parsley, mint leaves, dill, farro, and lentils with the dressing. Divide between 2 bowls. Top with the sweet potato wedges and the toasted pepitas.