Description
A vibrant and hearty Farro Salad tossed with roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing that delivers a perfect balance of savory, sweet, and heat. This wholesome salad makes a great make-ahead lunch or side dish.
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 (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 (adjust to taste)
- 1/4 teaspoon ground ginger
Instructions
- Cook farro: Bring about 3 cups of salted water to a boil in a pot. Add the farro and reduce to a simmer. Cook for 15 minutes until the farro is tender yet still chewy. Drain the farro 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. Toss the pieces with a drizzle of olive oil and a sprinkle of salt on a sheet pan. Spread into an even layer and roast for 25 minutes until tender and lightly browned. 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 hot sauce, and ground ginger until smooth. Add a few tablespoons of warm water if the dressing is too thick.
- Mix salad: In a large mixing bowl, combine the cooked and cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, chopped green onions, chopped cilantro, thawed edamame, drained adzuki beans, and chopped roasted cashews. Pour the spicy peanut dressing over the salad and toss well until everything is evenly coated.
- Chill and serve: Cover the salad and refrigerate until ready to serve, allowing flavors to meld. Enjoy as a nourishing main or side dish.
Notes
- For a nut-free version, omit the roasted cashews and substitute tahini or sunflower seed butter in the dressing.
- Use pearled farro for faster cooking and a chewier texture.
- The salad can be refrigerated for up to 3 days, making it a great make-ahead meal option.
- Adjust Sriracha to your preferred spice level.
- Adding extra lime juice before serving can brighten the flavors.
