Comments on: Mediterranean Roasted Sweet Potato & Farro Salad

By: Kate

Kate — Mon, 12 Apr 2021 11:03:21 +0000

In reply to Sarah. Thank you for taking the time to review, Sarah!

By: Kate

Kate — Thu, 08 Apr 2021 20:24:27 +0000

In reply to Ken. I appreciate your detail, Ken! I'm glad you enjoyed it.

By: Sarah

Sarah — Wed, 07 Apr 2021 02:05:30 +0000

So good! We had a rainy Spring day here in CO, so this was perfect. Accidentally, I had used the last of the hazelnuts in another recipe, so we subbed walnuts and it worked out fine.

★★★★★

By: Ken

Ken — Sat, 03 Apr 2021 14:10:13 +0000

A really good salad that is hearty enough to be a meal. We had some leftover ricotta salata that I had bought for pasta Alla Norma that I did not want to go to waste so I used it with this recipe. (I’ve been making that pasta dish for years from a family recipe so I did not make your version, Kate. I did use your idea of roasting the eggplant in the oven instead of frying it how I always did in the past. roasting is much easier to clean up and doesn’t make the mess that frying does.)

This salad is really easy and will definitely be something that we will make again. I still do not have any sumac so, instead, I used zaatar which has sumac in it. Also, I could not find any lacinito so I used baby kale and it was fine. I had just about resigned myself to the fact that I was going to need to use pepitas in this because I was having a hard time finding hazelnuts at the stores I usually go to. They’re easy to find around Thanksgiving but can be hard to find at other times. The last store I went to had them and after eating the salad I thought it was worth the effort to find the hazelnuts. I wish that I had made more of the pickled onion. It was so good. I can’t wait to make this for my daughter, that is a vegan, when she is home from school this summer (without the ricotta salata and using maple syrup or agave for the onions).

★★★★★

By: Carolyn

Carolyn — Thu, 18 Feb 2021 12:44:07 +0000

I made this for dinner last night with added red bell pepper to the sweet potatoes when roasting. Used zattar As I had no sumac but pretty much left everything the same With the exception of a little extra lemon dressing on the top that I had left over from one of your salad recipes. So good

★★★★

By: Rick

Rick — Mon, 10 Aug 2020 04:03:49 +0000

Thanks for the gorgeous recipe. I made the salad tonight. I think I didn’t put enough honey (as a sugar substitute) in the pot of onions. As a result, I think my salad probably needed a little bit more sweetness. I may drizzle some honey (or maple syrup) over it the next time around. But I do love the mix of the different ingredients. I decided to use baby kale and a mix of different shopped green leafy vegetables in lieu of Tuscan kale (all my nearby grocery stores seemed to be out of the latter).

By: Elizabeth W Meacham

Elizabeth W Meacham — Sat, 23 May 2020 13:58:43 +0000

This is delicious! I made this and added fresh fava beans which are in season right now. I also subbed arugula for the kale. I used Zahtar in place of sumac because that is what I had.

★★★★★

By: Sheri

Sheri — Sat, 09 May 2020 00:24:52 +0000

This warm salad was so complex in flavor. We loved it. Sometimes I have to make substitutions cause I don’t have or can’t find the required ingredient. This time I subbed za’atar for sumac, Cotija for feta and mint chutney for mint leaves. The quick pickled onions were easy and surprising. Looking forward to making them again!

★★★★★

By: Gabrielle

Gabrielle — Thu, 07 May 2020 21:58:10 +0000

I love this salad!! It lasted me three lunches this week and each time I was in heaven. The first time I forgot to sprinkle on the mint and didn’t realise until I was sharing the recipe with my mum. I remembered to add it in the next two times and enjoyed how it increased the depth of flavour.

With a dairy sensitivity I left out the feta, and I sprinkled on a couple of toasted walnuts instead of hazelnuts. I will totally be making this again this month. It’s worth all the prep! (I did everything but roast the potatoes the day before.) I’m so glad you love salads as much as I do!

★★★★★

By: Jen

Jen — Fri, 10 Jan 2020 00:18:02 +0000

In reply to Hannah.

My husband and I recently went to a new restaurant and were introduced to sumac (and fell in love!). I was so excited to see this recipe and enjoy some sumac again, and it didn’t disappoint. Such an amazing blend of flavors, one of my new favorites!

★★★★★