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.
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.
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.
- 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.
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:
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.
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.
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.
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.
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Farro Salad with Spicy Peanut Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty Farro Salad with roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing that delivers a perfect balance of flavors and textures. This nutritious salad is ideal for meal prep or as a flavorful side dish.
Ingredients
Farro Salad
- 1 cup uncooked farro (pearled farro recommended)
- 1 medium sweet potato, peeled and diced into ½ inch pieces
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup chopped green onions
- ½ cup chopped cilantro
- ½ cup shelled edamame, thawed if frozen
- 15 ounce can adzuki beans, drained and rinsed (or chickpeas or red beans)
- ⅓ 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
- ¼ teaspoon ground ginger
Instructions
- Cook farro: Bring about 3 cups of salted water to a boil in a pot. Add the farro, reduce heat to a simmer, and cook for around 15 minutes until the grains are tender but 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 ½ inch pieces. Place the pieces on a sheet pan, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly, then spread in a single layer. Roast for about 25 minutes until tender and lightly caramelized. Remove from the oven and set aside.
- Make the dressing: In a small to medium bowl, combine the creamy peanut butter, fresh lime juice, low sodium soy sauce, pure maple syrup, toasted sesame oil, Sriracha hot sauce, and ground ginger. Whisk thoroughly until smooth. If the dressing is too thick, add a few tablespoons of warm water to loosen the consistency.
- Mix salad: In a large bowl, combine the cooked farro, roasted sweet potatoes, shredded red cabbage, shredded carrots, chopped green onions, chopped cilantro, shelled edamame, rinsed adzuki beans, and chopped roasted cashews. Pour the spicy peanut dressing over the salad and toss well until all ingredients are evenly coated.
- Chill and serve: Cover the salad and refrigerate until ready to serve. This allows the flavors to meld beautifully. Serve chilled and enjoy!
Notes
- For a nut-free version, omit the roasted cashews and substitute the peanut butter in the dressing with tahini or sunflower seed butter.
- Use low sodium soy sauce to control the saltiness of the dressing.
- Pearled farro cooks faster and has a chewier texture compared to semi-pearled or whole farro, choose according to preference.
- Sweet potatoes can be roasted ahead of time to save on prep time.
- Adjust the amount of Sriracha to control the spiciness of the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
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