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farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.
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4.75 stars (4 ratings)

Farro Salad with Spicy Peanut Dressing

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad
Cuisine: Asian-inspired
Servings: 8 servings
Calories: 318kcal
Author: Nora Taylor

Ingredients

Farro Salad

  • 1 cup uncooked farro I used pearled farro
  • 1 medium sweet potato
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup shelled edamame thawed if frozen
  • 15 ounce can adzuki beans or chickpeas, red beans, drained and rinsed
  • 1/3 cup chopped roasted cashews

Spicy Peanut Dressing

  • 6 tablespoons creamy peanut butter
  • 2 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons pure maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Sriracha hot sauce or more to taste
  • 1/4 teaspoon ground ginger
US Customary - Metric

Instructions

  • Cook farro - Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain and set aside to cool.
  • Roast sweet potato - Meanwhile, preheat the oven to 425 degrees F. Peel and diced the sweet potato into 1/2 inch pieces, and add to a sheet pan. Drizzle with a little olive oil and sprinkle with salt. Toss to coat in the oil, then spread into an even layer and bake for around 25 minutes. Remove from the oven and set aside.
  • Make the dressing - In a small-medium bowl, add all sauce ingredients and whisk until smooth. Add a few tablespoons of warm water if it seems too thick.
  • Mix - In a large bowl, add the farro, sweet potato, and all other salad ingredients. Pour the sauce over the salad and toss until well combined.
  • Chill and serve - Cover and chill in the refrigerator until ready to serve. Enjoy!

Notes

  1. For nut free, omit the roasted cashews and use tahini or sunflower seed butter in the dressing.

Nutrition

Serving: 1of 8 servings | Calories: 318kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 561mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6943IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg