Ingredients

Instructions

1. 1
   Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. 2
   Place sweet potatoes in a large bowl. Drizzle with olive oil and add salt and black pepper to taste. Toss to combine. Place on prepared baking sheet and roast until just tender, about 10-15 minutes.
3. 3
   Spray grill with cooking spray and preheat to medium-high heat. Place salmon fillets on a plate and drizzle with olive oil. Sprinkle salt and black pepper over fillets. Place fillets on grill skin-side down. Let cook for about 6 minutes, then flip and cook an additional 4 minutes or until grill marks appear.
4. 4
   To prepare dressing, place ⅓ cup olive oil, lemon juice, garlic, Dijon mustard, honey, salt and black pepper to taste in a small bowl. Whisk to combine.
5. 5
   To prepare salad, place sweet potatoes, spinach, kale, dried cherries, pepitas, feta and farro in a large bowl. Add dressing and toss together. Divide into bowls and top with salmon fillet. Serve immediately.