There’s something truly satisfying about the chewy nuttiness of farro paired with a creamy, spicy dressing that just wakes up your tastebuds. This Farro Salad with Spicy Peanut Dressing Recipe is a perfect mix of textures and bold flavors, making it a standout for lunches or light dinners you'll want to make again and again.

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

I’ve tried plenty of grain salads, but this one really hits the spot with a combination of hearty farro, roasted sweet potatoes, and a spicy peanut dressing that’s creamy yet bright with lime and soy. It’s the kind of recipe that feels wholesome and indulgent at the same time.

Flavor Balance: The peanut dressing’s spice and tang perfectly complement the naturally sweet roasted sweet potatoes and slightly chewy farro.
Nutrition Packed: With beans, edamame, cashews, and fresh veggies, it’s a protein-rich, fiber-filled meal you can feel good about.
Make-Ahead Friendly: This salad tastes even better after a few hours chilling, making it ideal for meal prep or potlucks.
Customizable: Whether you want it nut-free, extra spicy, or loaded with more veggies, it adapts well to what you have on hand.

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

Each ingredient was thoughtfully chosen to build layers of flavor and texture here. The farro acts as a chewy base that holds up well to the bold dressing and mix-ins. Roasted sweet potato adds natural sweetness and softness that contrasts the crunchy cabbage and refreshing cilantro.

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 up chewy but tender, giving the salad a wonderful whole-grain base.
Sweet Potato: Roasting caramelizes its natural sugars, adding a rich sweetness that balances the spicy dressing.
Red Cabbage: Adds crunch and subtle earthiness with vibrant color.
Carrots: Fresh shredded carrots bring a slight sweetness and crisp texture.
Green Onions: Their mild sharpness cuts through the creaminess of the dressing.
Cilantro: Offers a fresh herbal lift that brightens every bite.
Edamame: Adds a pop of protein and a tender bite that's great in grain salads.
Adzuki Beans (or chickpeas/red beans): These beans boost hearty plant-protein content while adding color and texture.
Roasted Cashews: Provide a delightful crunch and buttery flavor contrast.
Peanut Butter: The creamy base of the dressing, delivering richness and nuttiness.
Lime Juice: Brings acidity that cuts through richness and highlights freshness.
Soy Sauce: Adds umami depth without overpowering.
Maple Syrup: Balances heat and saltiness with subtle sweetness.
Sesame Oil: Infuses a toasty aroma that pairs perfectly with peanuts.
Sriracha: Adds the kick of heat that makes the dressing exciting.
Ground Ginger: Gives a warm, spicy undertone that rounds out the flavor profile.

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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 tweaking this salad depending on the season or my mood — it’s really versatile! Feel free to swap veggies or beans as you like, and adjust the spice level so it suits your heat tolerance.

Variation: One time, I swapped sweet potato with roasted butternut squash for a fall twist, and it was just as delicious and cozy.
Nut-Free: Just replace the peanut butter with tahini and omit cashews — the dressing remains rich and creamy.
Extra Crunch: Try adding toasted pumpkin seeds or sunflower seeds for even more texture.
Green Boost: Mix in fresh spinach or arugula for an extra dose of greens.

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. Add your farro and let it simmer for around 15 minutes — you want it tender but with a slight chew that gives the salad body. Drain it well and set aside to cool. Farro can sometimes clump up as it cools, so give it a light toss now and then while it’s cooling to keep those grains loose.

Step 2: Roast the Sweet Potato Until Caramelized

While farro cooks, preheat your oven to 425°F. Peel and dice the sweet potato into roughly ½-inch cubes for even roasting. Drizzle with olive oil and a pinch of salt, then spread on a sheet pan. Roast for about 25 minutes — you want golden edges and fork-tender pieces without mushiness. Roasting brings out the natural sweetness that plays beautifully against the spicy peanut dressing.

Step 3: Whisk Together the Spicy Peanut Dressing

In a small bowl, combine creamy peanut butter, fresh lime juice, low-sodium soy sauce, pure maple syrup, toasted sesame oil, Sriracha, and ground ginger. Whisk until silky and smooth. If it feels too thick, stir in a few tablespoons of warm water slowly until it reaches a pourable consistency. Taste and adjust the heat by adding more Sriracha if desired—it should have a nice balance of creamy, spicy, tangy, and sweet.

Step 4: Bring Everything Together

In a large bowl, combine the cooled farro, roasted sweet potatoes, shredded red cabbage and carrots, chopped green onions and cilantro, edamame, your choice of drained adzuki beans or chickpeas, and chopped roasted cashews. Pour your peanut dressing over the top and toss gently but thoroughly so every bite is coated in that luscious sauce.

Step 5: Chill and Savor

Cover your salad and refrigerate for at least 30 minutes, but ideally an hour or two before serving. This rest lets the flavors meld together beautifully. When you’re ready, give it one last gentle toss and get ready for that perfect combination of hearty, creamy, fresh, and spicy in every bite.

Top Tip

Over my years of making this Farro Salad with Spicy Peanut Dressing Recipe, I’ve learned a few little tricks that really elevate the flavors and make prep easier.

Perfect Farro Texture: Don’t overcook your farro — it should still have a bit of chew. Overcooked farro turns mushy and loses its pleasant bite.
Roast Sweet Potatoes Evenly: Cut your sweet potatoes into uniform pieces so they roast evenly; otherwise some bits get too crispy or underdone.
Dressing Adjustment: Adding warm water slowly to the dressing makes it easier to whisk smoothly without diluting flavors.
Flavor Meld Time: Don’t skip chilling the salad. The flavors need time to marry — I promise it’s worth the wait!

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

When I serve this salad, I love topping it with extra toasted cashews or even some crushed peanuts for a wow-factor crunch. Fresh lime wedges on the side allow folks to add a punch of bright acidity if they want, and a sprinkle of chopped cilantro adds that lovely herby freshness at the last minute.

Side Dishes

It pairs beautifully with grilled chicken, tofu skewers, or even a light miso soup. For a simple vegetarian meal, serve it alongside steamed greens or roasted seasonal veggies for a nutrient-packed combo.

Creative Ways to Present

For a special occasion, I like to serve this salad in individual glass jars or pretty bowls layered with vibrant garnishes, so it looks as amazing as it tastes. It’s also great spooned over a bed of mixed greens or wrapped in large lettuce leaves as a refreshing handheld option.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The salad actually tastes better the next day as the dressing seeps into the grains and veggies. Just give it a quick stir before serving to redistribute any settled dressing.

Freezing

This salad doesn’t freeze well because the fresh veggies and dressing texture can get compromised. I recommend making fresh batches or enjoying leftovers within a few days instead.

Reheating

If you want to enjoy this salad warm, remove any cold ingredients like cabbage and dressing before microwaving. You can warm the farro and sweet potato gently, then toss back with fresh veggies and dressing for a slightly different but still delicious experience.

Frequently Asked Questions:

Can I make this Farro Salad with Spicy Peanut Dressing Recipe vegan?

Absolutely! All the ingredients in this recipe are naturally vegan, so it’s perfect for plant-based diets. Just make sure your soy sauce is vegan-friendly.

How spicy is the dressing and can I adjust it?

The dressing has a nice kick from the Sriracha, but it’s not overwhelmingly spicy. Feel free to add more or less Sriracha depending on your preference. You can also substitute with a milder chili sauce if you prefer less heat.

Can I use other grains besides farro?

Definitely! While farro provides its signature chewiness and nutty flavor, you can swap in barley, quinoa, or brown rice depending on what you have. Just adjust cooking times accordingly.

What’s the best way to store this salad?

Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving to redistribute the dressing and freshen up the texture. Avoid freezing as the veggies and dressing don’t hold up well to freezing and thawing.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe has become such a favorite in my kitchen because it hits all the notes: nourishing, flavorful, and versatile. I love that I can prep it ahead of time and have a delightful ready-to-go meal. I hope you enjoy making (and eating!) it as much as I do—it’s one of those salads I look forward to every time.