Roasted Sweet Potato Farro, Bacon and Mesculn Salad

Roasted Sweet Potato Farro, Bacon and Mesculn Salad

Savory bacon and roasted sweet potato elevate this farro and Mesculin salad from just a simple pre-dinner salad into one of the highlights of your customers’ visit.


  • Toasted pecans, chopped rough - 1 Cup
  • Roasted White Corn - 4 Cups
  • Bacon, peppered cooked/crisp cut into 1" squares - 2 lbs.
  • Sweet potatoes, roasted 1" cubes - 5 lbs.
  • Cooked farro - 3 Cups
  • Roasted poblano peppers, diced 1/2" - 2 Cups
  • Mesculn cleaned and washed - .25 gallon
  • Red onions, julienne 1/4" - 1 lbs.
  • Maple Balsamic Honey Mustard Dressing - 2 Cups

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Adjust measurements based on the number of servings


  1. In a clean bowl mix half of the ingredients (except for the nuts) at a time to avoid the breaking of the ingredients and toss gently with the dressing.
  2. Place the salad in a serving bowl or platter and sprinkle the nuts on top as a garnish to finish.


Maple Balsamic Honey Mustard Dressing

  1. Maple Syrup - Cup .5
  2. Marie’s® Honey Mustard Dressing - Cups 2
  3. Marie's® Balsamic Vinaigrette - Cup .5
  1. Combine all ingredients together in a clean bowl and blend well.

  2. Pour the completed dressing into a clean container and hold it in the refrigerator until needed.

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