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Sweet Potato Kale Salad with Citrus Vinaigrette Dressing

Vegan, Gluten-free (V + GF) Sweet Potato, Kale and Ferro Salad with Citrus Vinaigrette; a delicious and healthy salad for a weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Servings: 6 servings
Author: Silvia Ribas


  • 1 cup farro
  • 2 cups water
  • 1 tbsp vegetable base
  • 1 bunch fresh kale
  • 1 large sweet potato
  • 1/4 cup fresh cilantro
  • 1 cup dried cranberries


  • 2 tbsp apple cider
  • 2 tbsp olive oil
  • 2 tbsp fresh orange juice



  • Bring water to a boil, add farro and vegetable base. Cover and cook for 15-20 minutes in medium-low heat.

Sweet Potato

  • Peel and cut the sweet potato into small cubes. Add to the steamer and cook for about 15 minutes or until fork tender.


  • While the farro and sweet potato are cooking, trim the kale and rinse thoroughly. Place on a large paper towel, massage the leaves dry for a couple minutes, than chop the leaves into small, manageable pieces.


  • Mix the dressing ingredients in a small glass bowl that has a fitted top. You may add as much or as little dressing into the salad as you like. I almost always leave the dressing on the side, this way the salad stays fresher longer.


  • Combine the farro, kale and sweet potato in a large glass bowl. Add dried cranberries and fresh cilantro. Carefully fold the ingredients to combine. Either add the dressing as you mix the salad or serve it on the side