Yield: 6-8 servings

Prep time: 25 minutes

Level: Medium

Ingredients:

2 quarts water
1 ¼ cups farro
1 teaspoon salt
2 cups cherry tomatoes, halved
4 tablespoons virgin olive oil, divided
Salt & pepper to taste
1 large sweet potato, diced
¼ cup pecans
¼ cup filberts
¼ cup pumpkin seeds
1 package arugula
1 cup Tnuva Crumbled Sheep Feta

Dressing:
¼ cup virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
Dash pepper
1 tablespoon maple syrup

Instructions:

1. In a large pot, bring the water to a boil and add the farro and salt. Cook for 40-50 minutes on high heat until the grains are tender but not mushy. Drain and let cool.
2. Preheat oven to 400 °F, and line two baking pans with parchment paper.
3. Put the cherry tomato halves in a bowl together with 2 tablespoons olive oil, salt and pepper, and mix together. Drain tomatoes and arrange on one of the baking pans, cut side up. Bake for 40 minutes, until the tomatoes are soft and dried out. Remove from oven and let cool.
4. Meanwhile, put the sweet potato on the other baking pan. Sprinkle with the rest of the olive oil and bake for 30 minutes (together with the tomatoes, if desired) until soft. Remove from oven and let cool.
5. Heat a non-stick skillet on medium heat. Add the pecans, filberts and pumpkin seeds and roast, stirring constantly for 3-4 minutes until fragrant.
6. Combine all dressing ingredients in a jar and shake well.
7. In a large shallow bowl, arrange the farro, arugula, roasted tomatoes and sweet potato, Tnuva Crumbled Sheep Feta and the roasted nuts. Pour the dressing on top and toss. Taste and correct seasoning if necessary.