---
title: Sweet Potato Sunshine Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w14-r9-58a63849d56afa6d08587463
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Milk, Tree Nuts]
tags: [Veggie, Salad, Grain Bowl]
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bright citrus dressing pairs well with roasted sweet potatoes
  - theme: Texture
    text: Crispy almonds and tender farro add great contrast
image: "https://images.recipes.furrysalamander.com/sweet-potato-sunshine-salad.avif"
---
Wash and dry all produce. Preheat oven to 400°F. In a medium pot, bring 3½ cups water and @veggie stock concentrate{1%unit} to a boil. Halve @orange{1%unit} and @lemon{1%unit} crosswise. Peel @sweet potatoes{2%unit}, then cut into ½-inch cubes.

Toss sweet potatoes on a baking sheet with a drizzle of @olive oil{3%tbsp} and a pinch of @salt{1%tsp} and @pepper{1%tsp}. Roast in oven until lightly browned and tender, ~{25%minutes}.

Once water is boiling, add @farro{¾%cup} to pot. Cover, lower heat, and simmer until tender, ~{30%minutes}. If there is still water in pot after cooking, drain farro.

In a medium bowl, whisk together 1 tsp @dijon mustard{1%tbsp}, juice from 1 lemon half, juice from 1 orange half, and a large drizzle of olive oil. Season with salt and pepper.

Halve, pit, and peel @avocado{1%unit}, then thinly slice.

Divide farro between plates. Drizzle with half the dressing. Toss @arugula{4%cup} with as much of remaining dressing as you like, then place on top of farro. Divide sweet potato, avocado, and orange pieces between plates, then sprinkle with @almonds{2%tbsp} and @feta cheese{2%oz}.