Farro Bowl with Pomegranate Vinaigrette

1-1/2 c. uncooked farro
6 T. olive oil, divided
1 large sweet potato, peeled and cut into 3/4" chunks
1 t. kosher salt, divided
1 large shallot, finely chopped (about 1/4 c.)
1 c. refrigerated pomegranate juice
1 T. red wine vinegar
2 t. Dijon mustard
1/4 t. black pepper
2 c. baby spinach
1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving
1/2 c. crumbled feta cheese

Bring a large pot of water to a boil over high heat. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 min. Drain and place in a large bowl.

While farro cooks, heat 1 T. olive oil in a large skillet over medium heat. Add sweet potato, 1/4 c. water, and 1/4 t. salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10-12 min. Transfer to bowl with farro.

Heat 1 T. oil in the same skillet over medium heat. Add shallot and cook, stirring often, until softened, 3-4 min. Add pomegranate juice and cook, stirring occasionally, until reduced to about 1/2 c., 8-10 min. Whisk in vinegar, mustard, pepper, and remaining 3/4 t. salt. Remove from heat and gradually whisk in remaining 1/4 c. oil.

Add 3/4 c. dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

Serves 4.

Adapted from Real Simple magazine, Nov. 2019, p. 137.