There’s something truly satisfying about a grain bowl that’s hearty, colorful, and packs a flavorful punch. This Farro Salad with Spicy Peanut Dressing Recipe hits all those notes perfectly — a delightful mix of chewy farro, tender roasted sweet potato, crisp veggies, and a creamy, spicy peanut dressing that keeps you coming back for more.

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

From my first time tossing this together, I knew it was a keeper. It’s vibrant, wholesome, and blends textures and flavors that are comforting yet bright and fresh — great for a satisfying lunch or a crowd-pleasing side.

Balanced flavors: The spicy peanut dressing delivers just the right amount of heat, tang, and sweetness.
Nutrition-packed: Farro, sweet potatoes, beans, and veggies come together for a fiber- and protein-rich salad.
Texture delight: Chewy farro, crunchy cabbage, creamy beans, and crunchy cashews create a satisfying bite every time.
Easy to customize: Swap in what you have on hand or tweak the dressing heat to your liking.

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 brings something unique, from the nutty base of farro to the sweet earthiness of roasted sweet potatoes. Knowing why each one plays a part helps you shop smarter and encourages delicious tweaks.

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

Farro: Pearled farro cooks faster and has a pleasant chewy texture that holds up well to dressing.
Sweet potato: Roasting brings out its natural sweetness and soft texture which contrasts beautifully with crunchy veggies.
Shredded red cabbage: Adds crispness and vibrant color, plus a slight peppery note.
Shredded carrots: Gives a natural sweetness and crunch.
Green onions: Provide a mild onion flavor that freshens the salad.
Cilantro: Brightens the whole dish with herby, citrusy notes.
Shelled edamame: Offers protein and a nice bite, plus a pop of green.
Adzuki beans (or chickpeas/red beans): Protein-packed and creamy, adding heartiness.
Roasted cashews: Give a buttery crunch that complements the salad’s textures.
Creamy peanut butter: The base of the dressing that adds richness and nutty flavor.
Fresh lime juice: Adds brightness and balances the richness of peanut butter.
Low sodium soy sauce: Brings umami and saltiness without overpowering.
Pure maple syrup: Sweetens gently to round out the dressing flavors.
Toasted sesame oil: Adds a subtle fragrance and depth.
Sriracha hot sauce: Controls the heat level to your preference.
Ground ginger: Adds a warm spice note that complements the other flavors.

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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 love how flexible this Farro Salad with Spicy Peanut Dressing Recipe is — it’s a fantastic base to make your own. Over time, I’ve adjusted the spice levels and swapped out veggies based on what’s fresh or in my fridge. You can do the same to keep it fresh and exciting.

Variation: Sometimes I swap the adzuki beans for chickpeas and add diced bell pepper or cucumber for extra crunch — it always works! For a nut-free option, I omit cashews and replace peanut butter with tahini or sunflower seed butter, which still tastes amazing.

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

Step 1: Cook the Farro to Perfection

Start by bringing about 3 cups of salted water to a boil, then add the pearled farro. Simmer it gently for about 15 minutes until tender but still chewy — you want that toothsome bite. Don’t overcook it into mush! Once done, drain and spread the farro out on a baking sheet or plate to cool quickly and avoid clumping.

Step 2: Roast Sweet Potato for Warm, Tender Sweetness

While the farro cooks, preheat your oven to 425°F. Peel and dice a medium sweet potato into ½-inch pieces, toss with a drizzle of olive oil and a sprinkle of salt, and spread in one layer on a sheet pan. Roast for about 25 minutes, tossing halfway to ensure even cooking. The cubes should be tender and slightly caramelized when ready.

Step 3: Whisk Together the Spicy Peanut Dressing

In a medium bowl, combine creamy peanut butter, fresh lime juice, low sodium soy sauce, pure maple syrup, toasted sesame oil, Sriracha, and ground ginger. Whisk well until smooth and creamy. If the dressing feels too thick, add a few tablespoons of warm water to loosen it up — this makes it easier to toss evenly with the salad.

Step 4: Toss All Salad Ingredients Together

In a large serving bowl, combine the cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, green onions, chopped cilantro, shelled edamame, drained adzuki beans, and roasted cashews. Pour the dressing on top and toss gently but thoroughly, making sure every bite is coated in that luscious spicy peanut goodness.

Step 5: Chill and Enjoy

Cover the salad and pop it into the refrigerator for at least 30 minutes to let all those flavors mingle and develop. This step makes a big difference — in my experience, the salad tastes even better the next day.

Top Tip

From cooking this Farro Salad with Spicy Peanut Dressing Recipe multiple times, I’ve learned a few tricks to make it even better. These tips saved my salad from being bland or mushy, and I’m happy to share them so you get the best results every time.

Don’t overcook the farro: Keep an eye on the texture — it should be tender but with a little chew to avoid a mushy salad.
Roast sweet potatoes evenly: Cut pieces to a similar size and toss halfway through roasting to get golden, caramelized edges.
Whisk dressing vigorously: It helps to warm the peanut butter just slightly before mixing if it’s stubborn, so it blends smoothly with the other ingredients.
Let the salad chill: Waiting at least 30 minutes in the fridge allows the flavors to meld beautifully — definitely don’t skip this!

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I usually sprinkle fresh chopped cilantro on top for a bright herbal finish. Sometimes I add a handful of extra roasted cashews for crunch or a squeeze of lime juice just before serving to perk everything up.

Side Dishes

This salad pairs wonderfully with grilled chicken or tofu for a more substantial meal. I also like serving it alongside steamed greens or a simple cucumber salad for a well-rounded, refreshing spread.

Creative Ways to Present

For parties or picnics, I’ve served this salad layered beautifully in clear mason jars — the colors really pop and it’s easy for guests to grab. Another idea is to stuff the salad into crunchy lettuce cups for a fun, handheld appetizer version.

Make Ahead and Storage

Storing Leftovers

I store any leftovers tightly covered in an airtight container in the fridge. It keeps well for up to 3 days — just give it a good toss before serving to redistribute the dressing as some might settle.

Freezing

Freezing isn’t ideal for this salad because the fresh veggies and dressing lose their texture and flavor, but you can freeze cooked farro and roasted sweet potatoes separately if you want a time-saving shortcut in the future.

Reheating

If you want a warm salad, reheat the farro and sweet potatoes separately in a microwave or on the stove, then toss with fresh veggies and the dressing. This keeps textures intact and the dressing fresh.

Frequently Asked Questions:

Can I use quick-cooking farro instead of pearled farro?

Quick-cooking farro will work but keep an eye on cooking time as it will be softer and less chewy than pearled farro. Adjust timing to avoid mushiness.

How spicy is the peanut dressing and can I adjust it?

The dressing has a mild to medium heat level depending on how much Sriracha you use. Start with less and add more gradually to suit your spice preference.

Can I make this salad vegan and gluten-free?

Yes! The salad is naturally vegan if you ensure the peanut butter and soy sauce are vegan. For gluten-free, use tamari instead of soy sauce and verify all ingredients are gluten-free certified.

What can I substitute for cashews if I have a nut allergy?

Try omitting cashews and use roasted pumpkin seeds or sunflower seeds for crunch. Also, replace peanut butter with sunflower seed butter or tahini in the dressing to keep it nut-free.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe holds a special place in my rotation because it’s simple, crowd-pleasing, and just downright tasty. Whether you’re packing lunch, feeding friends, or just craving something healthy and satisfying, it’s a recipe you’ll turn to again and again. I hope you enjoy making and sharing it as much as I do!