Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds

INGREDIENTS

• Salt
• Extra virgin olive oil
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Freshly ground black pepper
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 1 cup semi-pearled or regular farro
• 1/2 cup pomegranate seeds
• Fresh Meyer lemon juice
• 1/2 teaspoon ground cumin