Sumac-Roasted Sweet Potato and Farro Salad
Turn potato salad into a main meal with this sumac-roasted sweet potato and farro salad bulked up with kale, ricotta salata, mint, hazelnuts, and pickled onions.
Yield: 2-3 servings
  • ¾ cup pearled farro
  • 1 bunch lacinato kale
  • 1 lb sweet potatoes
  • 1 red onion
  • 1 lemon
  • 3-4 mint sprigs
  • 2 oz ricotta salata
  • 3 tbsp hazelnuts
  • olive oil, for drizzling
  • 2 tsp ground sumac
  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • salt and black pepper, to taste
  1. Heat oven to 450F.
  2. Prepare the ingredients: wash and dry the fresh produce. Heat a large pot of salted water to boiling on high heat. Remove and discard the kale stems; roughly chop the leaves. Peel and large dice the sweet potatoes. Peel and thinly slice the onion. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Crumble the ricotta salata cheese. Roughly chop the hazelnuts.
  3. Roast the sweet potatoes: Place the sweet potatoes on a parchment-lined sheet pan. Drizzle with olive oil and season with salt, pepper, and the sumac. Toss to coat. Arrange in a single, even layer and roast for 23-25 minutes, or until lightly browned and tender. Remove from the oven and set aside.
  4. Cook the farro and add the kale: While the sweet potatoes roast, add the farro to the pot of boiling water. Cook for 14-16 minutes, or until tender. Remove from the heat. Drain and return to the pot. Stir in the kale and drizzle with olive oil. Stir to combine and season with salt and black pepper to taste. Set aside.
  5. Pickle the onion: While the farro cooks, in a small pan, combine the onion, vinegar, sugar, and ½ cup of water. Cook on medium heat, occasionally swirling the pan, 4-6 minutes or until the sugar has dissolved and the liquid is slightly reduced. Transfer to a heatproof bowl and set aside.
  6. Make the salad: To the pot of farro and kale, add the pickled onions (draining just before adding), roasted sweet potatoes, and the juice of all 4 lemon wedges. Toss to combine. Season with salt and black pepper to taste.
  7. Divide the salad between 2 dishes. Garnish with the mint, ricotta salata, and hazelnuts.
Recipe from Blue Apron
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at