Farro Salad With Sweet Potatoes, Feta, Pomegranates And Cumin Vinaigrette

• The Salad
• 2 cups farro
• 5 cups chicken broth
• 1 sweet potato
• 1 pomegranate, seeded
• 1/2 cup feta cheese, cut into 1/4 inch cubes
• The Cumin Vinaigrette
• 3 lemons
• 1/4 cup olive oil
• 1 tablespoon canola oil
• 4 tablespoons red wine vinegar
• 2 teaspoons ground cumin
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• salt

1. Pour the farro and the chicken broth into a pot. Bring to a boil. Once boiling, turn down the heat to a simmer, cover with a lid, and cook for about 15-20 minutes, until the farro is tender. The farro should absorb most of the liquid, but if there is excess, drain it and pour the farro into a bowl.
2. Let the farro come to room temperature and set aside.
3. Using a fork poke gentle holes all over the sweet potato. Put the sweet potato in the microwave for 6 minutes. Remove the potato from the microwave and stick in the freezer to cool it quickly so you are able to handle it, about 5-7 minutes.
4. Once able to handle, remove the skin of the potato with your fingers. Slice the skinned potato into 1/2 inch chunky pieces and set aside.
5. For the vinaigrette, squeeze the juice of two of the lemons into a small mixing bowl. Add the rest of the ingredients and whisk furiously. The mixture should thicken. Season with salt to taste.
6. Once the farro is room temperature, (can be a tad warm if you like), pour all of the dressing and toss to coat.
7. Add the sweet potato cubes, pomegranate seeds and feta. Squeeze the juice of the third lemon over the whole mixture, and gently toss one last time.

salad, farro, chicken broth, sweet potato, pomegranate, feta cheese, cumin, lemons, olive oil, canola oil, red wine vinegar, ground cumin, thyme, garlic, salt

Taken from food52.com/recipes/19970-farro-salad-with-sweet-potatoes-feta-pomegranates-and-cumin-vinaigrette (may not work)