We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sumac-Roasted Sweet Potato & Farro Salad
with Pickled Onion & Hazelnuts
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 700 Cals/serving
-
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.
Get Cooking
fresh
ingredients
Title
- ¾ cup Semi-Pearled Farro
-
1 bunch Lacinato Kale
- 1 lb Sweet Potatoes
-
1 Lemon
- 1 Red Onion
- 1 bunch Mint
- 3 Tbsps Hazelnuts
-
2 oz Ricotta Salata Cheese
-
2 Tbsps Red Wine Vinegar
-
2 Tbsps Sugar
- 2 tsps Ground Sumac
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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 any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered