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Sumac-Roasted Sweet Potato & Farro Salad Fill 1 Created with Sketch.

with Pickled Onion & Hazelnuts

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, this one-of-a-kind salad has it all. For extraordinary flavor, you’ll roast sweet potatoes with sumac, a red, lemony spice common in Middle Eastern cooking. Then you’ll toss them with warm, earthy farro and Lacinato kale for hearty, chewy texture. You’ll top it all off with ricotta salata (or firm, aged ricotta), fresh mint, hazelnuts and the pleasant zing of homemade pickled onion. The result is an equally gorgeous and delicious winter dinner.

fresh
ingredients
Sumac-Roasted Sweet Potato & Farro Salad with Pickled Onion & Hazelnuts
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the sweet potatoes. Remove and discard the kale stems; roughly chop the leaves. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Crumble the cheese. Roughly chop the hazelnuts.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and the sumac; toss to thoroughly coat. Arrange in a single, even layer and roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the farro & add the kale:
3 Cook the farro & add the kale:

While the sweet potatoes roast, add the farro to the pot of boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, add the kale and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Set aside in a warm place.

Pickle the onion:
4 Pickle the onion:

While the farro cooks, in a small pan, combine the onion, vinegar, sugar and ½ cup of water. Cook on medium, occasionally swirling the pan, 4 to 6 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Remove from heat.

Finish the salad:
5 Finish the salad:

To the pot of cooked farro and kale, add the pickled onion (draining before adding), roasted sweet potatoes and the juice of all 4 lemon wedges; stir to thoroughly combine and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished salad between 2 dishes. Garnish with the mint, cheese and hazelnuts. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the sweet potatoes. Remove and discard the kale stems; roughly chop the leaves. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Crumble the cheese. Roughly chop the hazelnuts.

2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and the sumac; toss to thoroughly coat. Arrange in a single, even layer and roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes:
Cook the farro & add the kale:
3 Cook the farro & add the kale:

While the sweet potatoes roast, add the farro to the pot of boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, add the kale and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Set aside in a warm place.

4 Pickle the onion:

While the farro cooks, in a small pan, combine the onion, vinegar, sugar and ½ cup of water. Cook on medium, occasionally swirling the pan, 4 to 6 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Remove from heat.

Pickle the onion:
5 Finish the salad:

To the pot of cooked farro and kale, add the pickled onion (draining before adding), roasted sweet potatoes and the juice of all 4 lemon wedges; stir to thoroughly combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished salad between 2 dishes. Garnish with the mint, cheese and hazelnuts. Enjoy!

Plate your dish: