Description
This hearty Farro Salad with Spicy Peanut Dressing combines chewy farro, roasted sweet potato, crunchy vegetables, and protein-rich beans with a zesty, creamy peanut dressing. Perfect as a nutritious lunch or light dinner, this salad is packed with vibrant flavors and textures that make it both satisfying and delicious.
Ingredients
Scale
Farro Salad
- 1 cup uncooked farro (pearled farro recommended)
- 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) or chickpeas or red beans
- 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
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, and sprinkle with salt. Toss to coat evenly, then spread into a single layer. Bake for 25 minutes until tender and slightly caramelized. Remove from oven and let cool.
- Make the dressing: In a small to medium bowl, whisk together creamy peanut butter, fresh lime juice, low sodium soy sauce, pure maple syrup, toasted sesame oil, Sriracha, and ground ginger until smooth. Add a few tablespoons of warm water if the dressing is too thick to achieve desired consistency.
- Mix the salad: In a large bowl, combine the cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, chopped green onions, chopped cilantro, shelled edamame, rinsed beans, and chopped roasted cashews. Pour the spicy peanut 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 chilled or at room temperature for best flavor.
Notes
- For a nut-free version, omit the roasted cashews and substitute tahini or sunflower seed butter in the dressing.
- If you prefer a spicier salad, increase the amount of Sriracha hot sauce to taste.
- Pearled farro cooks faster than whole farro; adjust cooking time accordingly if using a different type.
- The salad can be prepared a day ahead to allow flavors to meld for even better taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
