Farro Salad with Spicy Peanut Dressing

Rich, satisfying, and bursting with bold flavors, this Farro Salad with Spicy Peanut Dressing Recipe is one of those dishes that feels like a warm hug in a bowl. It’s a terrific way to enjoy wholesome grains paired with fresh veggies and a peanut sauce that perfectly balances heat, sweetness, and tang.

The image shows a white bowl filled with a colorful mixed salad that appears to have around five layers of ingredients. The base layer is light brown cooked grains, mixed evenly with small dark red beans and bright orange shredded carrots. Scattered bright green edamame and finely chopped celery add pops of color throughout. Purple cabbage pieces can also be seen, adding texture and a hint of purple color. The bowl is placed on a white marbled surface, surrounded by a whole carrot, green onions, some cashews, and uncooked grains. Two black and gold utensils rest inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Farro Salad with Spicy Peanut Dressing Recipe
Top Tip
How to Serve Farro Salad with Spicy Peanut Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Farro Salad with Spicy Peanut Dressing Recipe

Why You'll Love This Recipe

Honestly, I fell in love with this salad because it’s hearty yet fresh, comforting yet energizing. It fills you up without weighing you down, and that spicy peanut dressing? Game changer!

Wholesome and Filling: Farro lends a nutty, chewy texture that makes this salad truly satisfying as a main or side.
Vibrant Flavor Contrast: The sweet roasted sweet potatoes and crunchy cabbage mingle perfectly with the spicy, creamy peanut dressing.
Easy to Customize: You can swap beans or veggies and adjust the heat level to suit your taste — I love making it my own.
Great for Meal Prep: This salad holds up beautifully in the fridge, making it a fantastic option for busy weeks.

A close-up view of a white speckled bowl filled with a colorful mixed salad consisting of several layers of ingredients. The base layer appears to be brown rice or a similar grain, mixed evenly throughout with orange shredded carrots, green edamame beans, small pieces of purple cabbage, and light brown peanuts spread across the salad. The textures vary from soft grains to crunchy vegetables and beans. Two gold and black spoons rest on the bowl's edge, lying on a white marbled surface with some scattered cashews nearby. The lighting highlights the fresh and vibrant colors of the salad ingredients. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Farro Salad with Spicy Peanut Dressing Recipe plays a role in layering texture and flavor, from earthy farro to crunchy cabbage and creamy peanut dressing. Here’s what you want to look for and why.

Flat lay of uncooked pearled farro grains, bright orange diced roasted sweet potato cubes, vibrant shredded red cabbage, thin shredded orange carrots, fresh chopped green onions, handfuls of shelled green edamame, glossy rinsed red adzuki beans, and a small mound of roasted cashew pieces, alongside a smooth pool of creamy peanut butter mixed with a touch of maple syrup and fresh lime juice, all beautifully arranged with pops of color and texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pearled Farro: This hearty grain has a chewy bite and nutty flavor, plus it cooks faster than whole farro — perfect for a salad texture.
Sweet Potato: Roasted until tender and caramelized, it adds natural sweetness and a velvety contrast to the crunchy veggies.
Red Cabbage: Shredded for brightness and crunch, it also provides beautiful color contrast.
Carrots: Fresh shredded carrots bring a subtle sweetness and extra texture.
Green Onions: Their mild sharpness cuts through the richness of the dressing.
Cilantro: Adds a fresh, herbal note that lightens the whole dish.
Shelled Edamame: These tender green beans add protein and a pop of color.
Adzuki Beans (or Chickpeas): Provides extra protein and fiber making this salad more filling.
Roasted Cashews: For crunch and a buttery richness that pairs wonderfully with the peanut dressing.
Peanut Butter: Creamy and nutty, it’s the base of the spicy peanut dressing that ties everything together.
Lime Juice: Brings brightness and balances the richness.
Soy Sauce: Adds umami depth without overpowering the salad.
Maple Syrup: Sweetens the dressing naturally and balances the heat.
Toasted Sesame Oil: A little goes a long way for adding warm, toasty notes.
Sriracha: Provides that signature spicy kick you want, adjustable to taste.
Ground Ginger: Adds warmth and an extra layer of flavor complexity.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this salad quite a bit — sometimes adding fresh herbs like mint, other times upping the heat with extra Sriracha or swapping peanuts for almond butter in the dressing. Don’t hesitate to make it truly yours.

Variation: Once I swapped the adzuki beans for chickpeas and swapped the cashews for toasted pumpkin seeds when hosting a nut-free friend. It still tasted amazing, and the nut-free dressing using tahini was a nice surprise!
Seasonal tweak: Swap out the sweet potato for roasted butternut squash in cooler months or add fresh snap peas in the spring for extra crunch.
Texture booster: Toss in some crunchy water chestnuts or crispy fried shallots for a fun twist.

Step-by-Step: How I Make Farro Salad with Spicy Peanut Dressing Recipe

Step 1: Cook the Farro to Chewy Perfection

Start by bringing about 3 cups of salted water to a boil, then add the pearled farro. Simmer for roughly 15 minutes — you want it tender but still with a nice chew. Drain well and spread it out on a baking sheet or large plate to cool quickly. Hot farro can sog your salad, so let it get close to room temp before mixing.

Step 2: Roast the Sweet Potato Until Caramelized

While your farro cooks, peel and dice a medium sweet potato into half-inch cubes. Drizzle with olive oil and sprinkle with salt, then roast at 425°F on a baking sheet for about 25 minutes. Keep an eye on them — they should be soft and caramelized but not mushy. Let them cool slightly before adding to the salad.

Step 3: Whisk Together the Spicy Peanut Dressing

In a medium bowl, combine creamy peanut butter, fresh lime juice, low sodium soy sauce, maple syrup, toasted sesame oil, Sriracha, and ground ginger. Whisk it thoroughly until nice and smooth. If it seems thick, add warm water a tablespoon at a time until you reach your desired consistency — it should be pourable but still cling to the salad.

Step 4: Toss It All Together with Fresh Veggies and Beans

In a large bowl, add the cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, green onions, cilantro, shelled edamame, rinsed adzuki beans, and chopped roasted cashews. Pour the peanut dressing on top and toss gently to combine all those vibrant ingredients well without breaking up the sweet potatoes.

Step 5: Chill and Serve

Cover the salad and chill in the fridge for at least 30 minutes, so the flavors meld beautifully. This salad tastes even better the next day when the peanut dressing has thoroughly soaked in.

Top Tip

Through my experience making this Farro Salad with Spicy Peanut Dressing Recipe, I found a few simple tricks that really help elevate it and keep it tasting fresh every time.

Cool Ingredients Before Mixing: Letting your farro and sweet potatoes cool before adding the dressing prevents it from becoming oily or separating.
Adjust Dressing Thickness: Use warm water gradually to thin your dressing — too thick and it won’t coat everything nicely; too thin and it runs off.
Fresh Cilantro at the End: Add the cilantro right before serving to preserve its vibrant color and flavor.
Roast Cashews Yourself: If you can, roast your own cashews— it unlocks a deeper nuttiness that complements the peanut dressing really well.

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I usually top this salad with extra chopped cilantro, a handful of chopped green onions, and a sprinkle of crushed red pepper flakes for some visual pop and extra zing. You could also add chopped fresh peanuts or a drizzle of toasted sesame seeds for that little crunch boost I adore.

Side Dishes

This salad pairs perfectly with grilled chicken or tofu if you want protein on the side. For a lighter meal, I love serving it with steamed dumplings or simply as a stand-alone lunch — it’s that substantial! Also, a crisp cucumber salad or quick pickled veggies bring lovely brightness alongside.

Creative Ways to Present

For dinner parties, I sometimes serve this salad layered in clear glass bowls or jars so you can see all the colorful ingredients. It’s a real showstopper. You can also build individual portions in small mason jars for grab-and-go lunches or buffet spreads, which always gets compliments.

Make Ahead and Storage

Storing Leftovers

Store this salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as it sits, but I recommend stirring it before serving again. Keep extra dressing on the side if you want to freshen it up later.

Freezing

I haven’t had the best luck freezing this salad because cooked farro and fresh veggies like cabbage tend to get mushy after thawing. I’d suggest making a fresh batch instead or freezing just the roasted sweet potatoes separately.

Reheating

If you want to enjoy leftovers warm, gently reheat the portion in a microwave or stovetop pan without the dressing, then toss the dressing over once heated. This keeps the fresh flavors intact and prevents the peanut sauce from breaking.

Frequently Asked Questions:

Can I use other grains instead of farro?

Absolutely! While farro has a lovely chewy texture and nutty flavor that’s perfect here, you can substitute with barley, brown rice, or quinoa. Just adjust cooking times accordingly and ensure the grain is tender but not mushy.

How spicy is the peanut dressing?

The dressing has a nice kick thanks to the Sriracha, but you control the heat. Start with a teaspoon and add more gradually if you like it spicier. You can also omit it for a milder version.

Can I make this salad nut-free?

Yes! To make it nut-free, simply omit the roasted cashews and swap the peanut butter in the dressing for tahini or sunflower seed butter. The flavor will still be rich and delicious.

How long can I store leftovers?

Stored in an airtight container in the fridge, the salad stays fresh for up to 3 days. The flavors actually get better after resting a bit. Just stir well before serving to redistribute the dressing.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe feels like one of those dishes you’ll come back to time and again. I keep it in my regular rotation because it’s not only delicious but also wholesome and vibrant. Whether you’re meal prepping or need a flavorful side for dinner, it really shines. Give it a try — I bet it’ll end up on your favorites list too!