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Picture of Roasted Sweet-Potato and Farro Salad
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2101 kcal 105 %
  • Fat 73 g 113 %
  • Saturated 10 g 52 %
  • Carbs 336 g 112 %
  • Fiber 52 g 209 %
  • Protein 46 g 92 %
  • Cholesterol 0 mg 0 %
  • Sodium 3002 mg 125 %
  • Calcium 398 mg 40 %
  • Magnesium 519 mg 124 %
  • Potassium 4078 mg 87 %
  • Iron 16 mg 90 %
  • Zinc 10 mg 88 %
  • Phosphorus 1270 mg 181 %
  • Vitamin A 6452 µg 717 %
  • Vitamin C 74 mg 82 %
  • Thiamin (B1) 2 mg 125 %
  • Riboflavin (B2) 1 mg 65 %
  • Niacin (B3) 19 mg 119 %
  • Vitamin B6 3 mg 197 %
  • Folate equivalent (total) 212 µg 53 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 14 mg 92 %
  • Vitamin K 76 µg 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Arugula Salad with Sweet Potatoes and Feta

Ingredients

  • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
  • 3 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup semi-pearled farro (about 7 ounces)
  • Grated zest and juice of 1 lemon
  • ½ cup lightly packed fresh dill, chopped
  • ½ cup radish or arugula sprouts or baby watercress, plus more for garnish

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