FALL SALADS! Sweet potato, farro, apple, walnut salad with honey mustard vinaigrette This salad has been on repeat in the Sears-Molé household. It’s nutritious, satisfying, and so easy. Inspo from @onebalancedlife To prep, I have the sweet potato and farro cooked to have in the fridge. Cube the sweet potato and season in olive oil, chili powder, a little brown sugar, salt and pepper. Bake at 400 for about 30-45 minutes, until soft. Cook the farro like pasta until tender. To assemble, get a big bowl of greens, chopped apple, walnuts, and Gorgonzola. Quickly heat up the sweet potato and farro in the microwave. The dressing is olive oil (3 parts), red wine vinegar (1 part), Dijon mustard, honey, salt, and pepper to taste. After prepping the sweet potato and farro it all comes together in about 10 minutes. Happy salad-eating friends.