• Pre-heat oven to 425°F. Line a sheet tray with parchment paper or foil.
• Dice 2 cups of sweet potatoes into bite sized pieces and transfer to sheet tray. Drizzle with olive oil and season with a big pinch of salt and pepper. Roast for 25 minutes or until soft and beginning to brown.
• Cook farro according to package directions. (note: I like cooking my farro in chicken broth for extra flavor)
• Dice 2 Honeycrisp apple into bite-sized pieces and set aside.
• If making dressing from scratch, combine the following ingredients together in a mason jar or small food processor or blender; 2 tablespoons whole grain mustard, 2 tablespoons honey, 1⁄4 cup balsamic vinegar, 1⁄2 cup extra-virgin olive oil, 1⁄2 small shallot (minced), 1⁄2 tsp kosher salt 1⁄4 tsp cracked black pepper. Blend or shake until smooth.
• Assemble bowls, by adding kale as the base to each bowl, drizzling with a little olive oil and seasoning with salt and pepper. Top with warm sweet potatoes, cooked farro, and honeycrisp apples.

OPTIONAL EXTRAS

• If desired, top each bowl with crumbled goat cheese and chopped pistachios. Drizzle with balsamic dressing just before serving.