-3 tablespoons olive oil, divided
-2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
-Kosher salt and freshly ground black pepper
-1 cup farro, rinsed and drained
-2 cups vegetable broth, low-sodium
-2 cups warm water
-1 medium yellow onion, cut into 1/4-inch dice
-1 medium garlic clove, minced
-4 ounces kale, preferably Tuscan, center stems removed and cut into ½-inch pieces
-1 tablespoon lemon juice
-¼ cup pomegranate seeds
Preheat an oven to 375 degrees and position an over rack in the center.
To roast sweet potato: In a large bowl, combine 2 tablespoons oil with sweet potato, salt and pepper and toss until well combined. Transfer the mixture onto a rimmed baking sheet, spreading evenly. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.
To cook farro: In a medium saucepan, combine the faro, broth and water and place on the stove over a moderate-high heat. When the liquid is boiling, reduce the heat to medium-low, over and simmer until the grains are tender, about 25 minutes. Using a colander, drain to remove excess water and transfer to a large bowl. Taste and season with salt and pepper. Allow to cool.
To cook kale: In a large nonstick skillet, add the remaining oil and when simmering, add the onion and cook until translucent, about 6 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 2 minutes. Add the lemon juice and transfer to the kale to the bowl with faro and toss until well combined. Taste and season with salt and pepper.
To serve: Arrange the farro salad onto a large platter; place the cooked sweet potato on the top and sprinkle with pomegranate seeds. Serve.
Farro, with its complex nutty taste, looks similar to a grain of brown rice. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant.