Some days, I like to imagine a more polished version of life as a food blogger. In that version, lunch is not a random collection of leftovers from recipe testing, and dinner is always something colorful, balanced and thoughtfully prepared. The kitchen is spotless, the dishes somehow wash themselves, and every meal is enjoyed at a calm table instead of beside a camera tripod.
Real life, of course, is very different. Lately, my attention has been wrapped up in photographing the breakfast chapter for my cookbook, which means my days have been full of baking, styling, shooting and cleaning up just enough space to start again. I have been living in comfortable clothes, eating more scones than any reasonable person should, and moving furniture around to chase the best light. My dining table has been sitting in the middle of the living room, and my usual coffee table spot has been taken over by photography gear.
That is why the timing could not have been better when Blue Apron sent ingredients for three meals, with two portions for each meal and straightforward cooking instructions included. After a week of quick snacks and scattered leftovers, having everything ready to cook felt like a small luxury. It was exactly the kind of practical help that makes a busy week feel manageable again.
When schedules get full, healthy dinners are often the first thing to disappear. A good meal is not just about filling up; it gives you a moment to slow down, reset and enjoy something nourishing. Whether you are cooking for yourself, sharing dinner with a partner or gathering with family, a real meal can make the day feel more grounded. Still, those meals require planning, shopping, prep and energy, and sometimes that is a lot to ask.
Blue Apron makes weeknight cooking easier by delivering pre-portioned ingredients and chef-created menus. I was a little hesitant at first because I wondered whether a meal delivery box would create too much packaging. I was relieved to find that the packaging had been kept to a minimum, with no styrofoam in the box, and that recycling options were available. During an especially hectic stretch, simply knowing that the ingredients I needed were waiting in the refrigerator was a real relief.
This kind of meal kit can be especially helpful during demanding weeks, quiet date nights at home, the first days after moving into a new place, or any season when grocery shopping feels like one task too many. I can also see it being a thoughtful gift for new parents who enjoy cooking but may not have the time or energy to plan dinners from scratch.
Today’s recipe is the roasted sweet potato and farro salad that arrived in my Blue Apron box. It is exactly the sort of hearty grain salad I love to make: colorful, filling and full of contrast. Tender farro forms the base, roasted sweet potatoes add caramelized sweetness, kale brings freshness and structure, and pickled red onion brightens everything with tangy flavor.
The Mediterranean and Middle Eastern-inspired details make this salad especially memorable. Fresh mint adds a cool herbal note, hazelnuts bring crunch, and ricotta salata or feta gives the finished bowl a salty, creamy accent. Sumac, a deep red spice with a tart, almost lemony flavor, is sprinkled over the sweet potatoes before roasting. It is optional, but it adds a distinctive brightness that works beautifully with the sweet potatoes and lemon juice.
This Mediterranean roasted sweet potato and farro salad is hearty enough for dinner, but it also works well as a make-ahead lunch. The farro stays pleasantly chewy, the kale holds up better than delicate greens, and the flavors continue to settle together after assembly. Serve it warm, at room temperature or chilled, depending on your preference.
Mediterranean Roasted Sweet Potato & Farro Salad
- Author: Kathryne Taylor
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2 to 4 servings
4.9 from 38 reviews
This hearty Mediterranean roasted sweet potato and farro salad is made with chewy farro, tender kale, pickled red onion, fresh mint, lemon, hazelnuts and a touch of sumac. Ricotta salata or feta adds a salty finish, though the salad is still delicious without cheese. The recipe makes 2 generous servings or 3 to 4 smaller servings.
Ingredients
- ¾ cup farro, preferably semi-pearled for faster cooking
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 to 2 tablespoons olive oil, plus more for drizzling
- 2 teaspoons ground sumac, optional but recommended
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch Tuscan kale, also called Lacinato kale, ribs removed and leaves chopped into bite-sized pieces
- 1 small red onion, halved and thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar, honey or maple syrup
- 1 medium lemon
- 1 handful fresh mint leaves
- 3 tablespoons roughly chopped hazelnuts
- ⅓ cup, about 2 ounces, crumbled ricotta salata cheese or feta cheese, optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit. To cook the farro, bring a large pot of salted water to a boil over high heat. Add the farro, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the grains are tender but still pleasantly chewy. Pearled farro may take about 15 minutes, while unprocessed farro can take 25 to 40 minutes. Drain off any excess water, return the farro to the pot and set it aside.
- To roast the sweet potatoes, line a large rimmed baking sheet with parchment paper for easier cleanup. Place the cubed sweet potatoes on the pan and drizzle with enough olive oil to lightly coat them. Sprinkle with sumac, salt and pepper, then toss until evenly coated. Spread the sweet potatoes in a single layer and roast for 20 to 30 minutes, tossing halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
- To pickle the onion, combine the sliced red onion, red wine vinegar, sugar and ½ cup water in a small pan or medium pot. Cook over medium heat, swirling the pan occasionally, for 4 to 8 minutes, or until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and set aside.
- When the farro is finished cooking, add the chopped kale to the same pot. Drizzle with olive oil and stir well so the warm farro slightly softens the kale. Season with salt and freshly ground black pepper to taste.
- To assemble the salad, drain the excess liquid from the pickled onions and add the onions to the pot with the farro and kale. Add the roasted sweet potatoes and squeeze in the juice from the lemon. Stir gently to combine. Taste and season generously with more salt and pepper as needed. Divide the salad among bowls and top each serving with fresh mint leaves, chopped hazelnuts and crumbled cheese, if using.
Notes
Recipe courtesy of Blue Apron.
Make it dairy free or vegan: Omit the cheese. For a vegan version, use sugar or maple syrup when pickling the onions.
Make it gluten free: Replace the farro with cooked wild rice or a wild rice blend.
Make it nut free: Use toasted pepitas instead of hazelnuts.
Nutrition
Nutrition information is an estimate and should not be considered a substitute for advice from a qualified nutrition professional.
- Category: Salad
- Cuisine: Mediterranean
This post was created in partnership with Blue Apron, and I received compensation for my participation. All opinions are my own. Thank you for supporting the sponsors who support this work.