Roasted Sweet Potato & Farro Salad Recipe
Recipe By Cookie and Kate
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.
4.9
24 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Sweet Potato & Farro Salad Recipe
- 0.38 cup Farro
- 1/2 pound Sweet potatoes, peeled and sliced into 1 cubes
- 1/2-1 tablespoon Olive oil, plus more for drizzling
- 1 teaspoon Ground sumac
- As required Salt
- As required Freshly ground black pepper
- 1/2 bunch Tuscan kale, ribs removed and chopped into bite sized pieces
- 1/2 Small red onion, halved and thinly sliced
- 1 tablespoon Red wine vinegar
- 1 tablespoon Sugar or honey or maple syrup
- 1/2 Medium lemon
- 1/2 Handful fresh mint leaves
- 1.50 tablespoon Roughly chopped hazelnuts
Nutrition
value
value
528
calories per serving
27 g Fat13 g Protein57 g Carbs14 g FiberOther
Current Totals
- Fat27g
- Protein13g
- Carbs57g
- Fiber14g
MacroNutrients
- Carbs57g
- Protein13g
- Fiber14g
Fats
- Fat27g
Vitamins & Minerals
- Calcium264mg
- Iron6mg
- Vitamin A1144mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9282mcg
- Vitamin B12< 1mcg
- Vitamin C245mg
- Vitamin E7mg
- Copper2mcg
- Magnesium198mg
- Manganese2mg
- Phosphorus298mg
- Selenium6mcg
- Zinc2mg
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
Recipe By Cookie and Kate