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.

Farro Salad with Spicy Peanut Dressing

Description

A vibrant and nutritious Farro Salad featuring roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing. Perfect as a wholesome lunch or side dish, this recipe combines chewy farro, colorful veggies, and a flavorful dressing for a delightful plant-based meal.

Ingredients

Scale

Farro Salad

1 cup uncooked 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, 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
1/4 teaspoon ground ginger

Cook Mode Prevent your screen from going dark

Instructions

Cook farro: Bring about 3 cups of salted water to a boil, then add the farro and simmer for 15 minutes until tender but still chewy. Drain and set aside to cool.
Roast sweet potato: Preheat the oven to 425 degrees F. Peel and dice the sweet potato into 1/2 inch pieces. Place on a sheet pan, drizzle with olive oil, sprinkle with salt, and toss to coat. Spread into an even layer and bake for 25 minutes. Remove from oven and set aside.
Make the dressing: In a small to medium bowl, add all dressing ingredients and whisk until smooth. Add a few tablespoons of warm water if the dressing is too thick.
Mix salad: In a large bowl, combine the cooled farro, roasted sweet potato, shredded cabbage, shredded carrots, green onions, cilantro, edamame, adzuki beans, and roasted cashews. Pour the dressing over the salad and toss until well combined.
Chill and serve: Cover the salad and chill in the refrigerator until ready to serve. Enjoy your fresh and spicy farro salad!

Notes

For a nut-free version, omit the roasted cashews and substitute tahini or sunflower seed butter in the dressing.
Use pearled farro for a quicker cooking time and chewy texture.
Adjust the Sriracha hot sauce according to your spice preference.
Chilling the salad for at least 30 minutes enhances the flavors.
Leftover salad keeps well refrigerated for up to 2 days.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 10 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 11 g
Cholesterol: 0 mg