1 ½lbssweet potatoes, peeled and diced into ½" cubes
5cupskale, chopped and stems removed
To make the dressing, either whisk together all of the ingredients in a small bowl or put all ingredients in mason jar and shake until mixed. Set aside.
Cook barley or farro according to package instructions. Set aside.
Preheat oven to 425°F. Line a baking sheet with parchment paper and place diced sweet potatoes in even layer. Toss with olive oil, salt and pepper. Bake for 15-20 minutes or until sweet potato is tender, flipping halfway through.
Toss the kale, sweet potato, barley, pepitas, cranberries and feta cheese in large bowl until mixed. Add dressing right before serving.
Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
Be consistent with the size you dice the sweet potatoes so they cook evenly.
If serving immediately, add the warm sweet potatoes and farro/barley to the kale right before tossing with the dressing. The kale will hold up to the warm and you'll have a nice warm salad.
If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.