Spinach, Sweet Potato, & Farro Salad
This colorful and hearty salad from Chef Pierre combines a bounty of fresh flavors. Tender roasted sweet potatoes sit atop a bed of baby spinach and nutty farro alongside cumbled feta cheese, cherry tomatoes, fresh dill, and roasted cashews sprinkled with Suya seasoning. A bright lemon vinaigrette ties it all together in tangy harmony.
Nutritional facts
Protein
20g
Carbs
62g
Calories
930
Fat
69g
Ingredients
Egg White, Cherry Tomato, Canola and Olive Oil Blend, Turmeric, Sweet Potatoes, Extra Virgin Olive Oil, Red Onion, Spinach, Dill, Onion Powder, Garlic Powder, Black Pepper, Cumin, Cashews, Garlic, Honey, Dijon Mustard, Feta Cheese, Farro, Kosher Salt, Cucumber, Lemon Juice, Ginger Powder, Cayenne Powder, Paprika
Reviews
4.3
Based on 285 reviews
Sarah · 07/03/25
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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