Mediterranean Roasted Sweet Potato & Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty roasted sweet potato and farro salad with Middle Eastern influences, topped with mint, sumac, hazelnuts, and ricotta salata. This is fresh and nutty, satisfying as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup farro (the semi-pearled variety cooks faster)
- 1 pound sweet potatoes (1 large or 2 small), peeled and sliced into 1” cubes
- 1 to 2 tablespoons olive oil, plus more for drizzling
- 2 teaspoons ground sumac (optional but recommended)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch Tuscan kale (also known as Lacinato kale), ribs removed and chopped into bite-sized pieces
- 1 small red onion, halved and thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar or honey or maple syrup
- 1 medium lemon
- 1 handful fresh mint leaves
- 3 tablespoons roughly chopped hazelnuts
- ⅓ cup (about 2 ounces) crumbled salata cheese or feta cheese (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 626mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2218mg
- Calcium
- 292mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.