Mediterranean Roasted Sweet Potato & Farro Salad

Scaled for 2 portions · 5 steps

0.75 cupfarro (the semi-pearled variety cooks faster)455 gsweet potatoes (1 large or 2 small), peeled and sliced into 1” cubes1–2 tbspolive oil, plus more for drizzling2 tspground sumac (optional but recommended)—Salt, to taste—Freshly ground black pepper, to taste1 bunchTuscan kale (also known as Lacinato kale), ribs removed and chopped into bite-sized pieces1small red onion, halved and thinly sliced2 tbspred wine vinegar2 tbspsugar or honey or maple syrup1medium lemon1 handfulfresh mint leaves3 tbsproughly chopped hazelnuts0.33 cup(about 2 ounces) crumbled salata cheese or feta cheese (optional)

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