This is a family favourite of ours by Melissa Clark. When stuck for apple cider I add the equivalent in water and add a couple tablespoons of apple cider vinegar. I also slightly reduce the salt in the farro.
"Oh baby! This zesty, warm baby potato salad is absolutely addictive. I have to admit, I'm not a big asparagus fan, but when I roast it for this filling salad, I go absolutely crazy for it! This is a fantastic recipe for spring, when the weather is still on the cool side and asparagus and baby potatoes are in season. After roasting the veggies so they're buttery and crispy, I toss them in my creamy, rich, and slightly spicy Old-Fashioned Mustard Dressing along with fancy French green lentils, crunchy red onion, and fresh, herby dill.
"This warm, bright, and flavorful salad is a wonderful weeknight option when you don't want to do a lot of fussing but are still craving a filling, protein-packed bowl. All you have to do is roast some chickpeas and sweet potatoes, and toss some greens in my easy lime dressing. This dressing lives up to its name, using just three ingredients and taking 3 minutes to prepare! The sweet potatoes and chickpeas are topped with spicy cayenne pepper to give the salad a bit of heat, which the lime and maple dressing balances with light sweetness.
I substituted coconut milk for heavy cream and doubled the pepper flakes. Cannellini beans are labelled as "White Kidney Beans" in my supermarket. Panko adds a nice crunch to the arugula. Great recipe!
