This hearty roasted sweet potato and farro salad has delicious a middle eastern spin to it, thanks to the sumac, lemon, mint and ricotta salata. Recipe yields 2 large servings or 3 to 4 more modest servings.
Ingredients For Roasted Sweet Potato & Farro Salad Recipe
0.75 cup Farro
1 pound Sweet potatoes, peeled and sliced into 1 cubes
1 tablespoon Olive oil, plus more for drizzling
2 teaspoon Ground sumac
As required Salt
As required Freshly ground black pepper
1 bunch Tuscan kale, ribs removed and chopped into bite sized pieces
1 Small red onion, halved and thinly sliced
2 tablespoon Red wine vinegar
2 tablespoon Sugar or honey or maple syrup
1 Medium lemon
1 Handful fresh mint leaves
3 tablespoon Roughly chopped hazelnuts
Nutrition value
528
calories per serving
27 g Fat13 g Protein57 g Carbs14 g FiberOther
Current Totals
27 g Fat
13 g Protein
57 g Carbs
14 g Fiber
MacroNutrients
Carbs
57 g
Protein
13 g
Fiber
14 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
264 mg
Iron
6 mg
Vitamin A
1144 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
282 mcg
Vitamin B12
0 mcg
Vitamin C
245 mg
Vitamin E
7 mg
Copper
2 mcg
Magnesium
198 mg
Manganese
2 mg
Phosphorus
298 mg
Selenium
6 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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