May 22, 2024
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May 22, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

In this week’s parsha, Sarah passes away at a very old age (127!). So our recipe will be an ancient grain salad in honor of Sarah and the long life she lived.


  • 1 cup cooked farro
  • 1 sweet potato, chopped into cubes
  • A few leaves kale, chopped or torn
  • 2-3 cups salad greens
  • 1-2 carrots, peeled into ribbons
  • 1 apple, diced
  • A few radishes, sliced
  • Small handful of chopped parsley
  • ½ cup chopped and toasted almonds
  • Apple Cider Dijon Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • optional: ½ teaspoon maple syrup or a big squeeze of orange
  • Sea salt and fresh black pepper


1. Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, salt and pepper. Roast until golden brown, about 35 minutes.

2. Whisk together the dressing ingredients.

3. In a large bowl, lightly massage the kale with a bit of the dressing until the kale wilts down. Add the farro and mix.

4. Add the greens, carrots, apple, radishes, parsley and almonds, and toss with as much dressing as you like. Taste, adding salt and pepper as needed.

Sarina Ross is a fourth grader at Ben Porat Yosef and loves to cook and bake. Have an idea for a future column? Email [email protected]. We’re excited to hear from you soon!

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