Sumac-Roasted Sweet Potato & Farro Salad with Pickled Onion & Hazelnuts

Sumac-Roasted Sweet Potato & Farro Salad

with Pickled Onion & Hazelnuts

30 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Sumac-Roasted Sweet Potato & Farro Salad with Pickled Onion & Hazelnuts
Title
time-saving
tips & techniques
Farro
Hazelnuts
How To: Separate Leafy Greens from the Stems
How To: Properly Salt Cooking Water
Lacinato Kale
Sweet Potato
Lemon
Red Onion
Mint
How To: Dice a Potato
How To: Quarter and Deseed a Lemon
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Sumac-Roasted Sweet Potato & Farro Salad

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
How To: Properly Salt Cooking Water
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:
Finish the salad:
How To: Season to Taste
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:
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