There’s something deeply satisfying about a bowl packed with textures and flavors that sing together — that’s exactly why this Farro Salad with Spicy Peanut Dressing Recipe stands out. The nutty chew of farro paired with a zingy, creamy peanut dressing makes it a lunchtime favorite that’s both hearty and bright. Honestly, it’s one of those recipes that makes you look forward to leftovers!

The image shows a white bowl filled with a colorful mixed salad made from several layers of ingredients. The bottom layer is a mix of brown grains or seeds. On top of that are small pieces of orange shredded carrot, green edamame beans, and red beans, all mixed evenly. There are also bits of green onions and purple cabbage scattered throughout, adding more color and texture. A golden spoon with a black handle is resting in the bowl. The bowl is placed on a white marbled surface, with some whole carrots, green onions, cashew nuts, and uncooked grains scattered around it. The 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 can’t get over how balanced this Farro Salad with Spicy Peanut Dressing Recipe is — it’s got that perfect combo of chewy grains, tender roasted sweet potatoes, and crunchy veggies all wrapped in an addictive spicy peanut sauce. Plus, it’s super easy to throw together once you know the tricks.

Comfort and nutrition: Farro provides a wholesome, nutty texture, making this salad filling yet fresh.
Flavor-packed dressing: The spicy peanut sauce gives each bite a punch without overpowering the ingredients.
Easy to customize: You can swap ingredients based on what you have, making it perfect for meal prep or weeknight dinners.
Great make-ahead salad: It actually tastes better after resting, so it’s fantastic for parties or bringing to work.

A white bowl filled with a colorful salad made of many layers: small brown grains, green edamame beans, orange shredded carrots, small purple cabbage pieces, and beans mixed evenly together. The salad has a slightly moist texture, showing a creamy or peanut-like dressing holding the ingredients. Near the bowl, two black chopsticks with gold ends and a large gold spoon rest on the edge, pointing inward. In the background on the left side, a few whole cashew nuts lay on the white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is a celebration of textures and flavors that naturally complement each other — chewy farro, sweetly roasted potatoes, crisp cabbage and carrots, with fresh herbs and beans adding heartiness and color. I always recommend shopping for fresh veggies and good-quality peanut butter to really make the dressing shine.

Flat lay of uncooked pearled farro grains, diced roasted sweet potato cubes with a golden edge, vibrant shredded red cabbage, bright orange shredded carrots, chopped fresh green onions, sprigs of green cilantro, shelled pale green edamame beans, glossy red adzuki beans, and a small pile of roasted cashews, all neatly arranged in colorful clusters on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pearled Farro: It cooks quicker than whole farro and has a wonderful chewiness that holds up well in salads.
Sweet Potato: Roasting brings out its natural sweetness that contrasts beautifully with the spicy dressing.
Red Cabbage: Adds crunch and vibrant color, making the salad more visually appealing and nutritious.
Carrots: Their slight sweetness and texture add balance and freshness.
Green Onions: Give a mild sharpness that cuts through the richness of the peanut sauce.
Cilantro: I love how it adds a bright, herbal note that lifts the entire dish.
Edamame: A protein-packed, tender bite that feels satisfying in every spoonful.
Adzuki Beans (or chickpeas): Adds subtle earthiness and more texture, plus extra fiber and protein.
Roasted Cashews: For crunch and a complementary nutty flavor, which pairs perfectly with the peanut dressing.
Peanut Butter (creamy): The base for the luscious dressing, use natural peanut butter for a less sweet, more authentic flavor.
Fresh Lime Juice: Balances the richness by adding acidity and brightness.
Low Sodium Soy Sauce: Brings umami and saltiness without overpowering the dressing.
Pure Maple Syrup: Natural sweetness softens the heat and ties the dressing together.
Toasted Sesame Oil: Adds a toasty depth that complements the peanut flavor wonderfully.
Sriracha Hot Sauce: Gives the dressing a kick, which you can adjust based on how spicy you like it.
Ground Ginger: Adds a subtle spicy warmth and complexity.

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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

One of the joys of this Farro Salad with Spicy Peanut Dressing Recipe is how easy it is to make it your own. I often switch up the beans or swap cashews for toasted pumpkin seeds depending on what’s in my pantry. Feel free to adjust the spice level or toss in whatever veggies you have on hand!

Nut-free variation: I’ve swapped out peanut butter for tahini or sunflower seed butter for friends with allergies — the flavor transforms but still stays delicious.
Seasonal add-ins: Roasted butternut squash or sautéed greens are lovely in fall/winter versions.
Extra protein boost: Grilled chicken or tofu can be added for a heartier meal.

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

Step 1: Cook the Farro to Perfect Chewiness

Start by bringing about 3 cups of salted water to a boil, then add your farro. I simmer it for around 15 minutes, but keep an eye on it — you’re aiming for tender but still pleasantly chewy. Once done, drain it well and spread it on a tray to cool quickly. This keeps it from sticking together and makes mixing easier later.

Step 2: Roast the Sweet Potato for Sweet Depth

Preheat your oven to 425°F. Peel and dice the sweet potato into ½-inch cubes. Drizzle them with a little olive oil and sprinkle salt, then toss on a sheet pan. Roast for about 25 minutes, tossing halfway, until tender and slightly caramelized. This step adds a lovely sweet contrast to the spicy dressing.

Step 3: Whisk Together the Spicy Peanut Dressing

In a bowl, mix peanut butter, fresh lime juice, soy sauce, maple syrup, toasted sesame oil, sriracha, and ground ginger. Whisk until smooth and creamy. If it’s too thick to pour over your salad easily, add a tablespoon or two of warm water to loosen it. Taste and adjust the spice or sweetness as you like!

Step 4: Toss and Chill Your Salad

In a large bowl, combine the cooked and cooled farro, roasted sweet potatoes, shredded red cabbage, carrots, green onions, cilantro, edamame, beans, and cashews. Drizzle the peanut dressing over and toss gently until everything is evenly coated. Cover and chill in the fridge for at least 30 minutes so the flavors meld beautifully.

Top Tip

After making this salad a dozen times, I’ve discovered a few handy tricks that really boost its flavor and texture every time.

Cook farro just right: Don’t overcook it or it turns mushy; slightly undercooked gives that perfect toothsome bite.
Roast sweet potato well: Caramelization adds sweetness and depth—skip this step, and the salad feels flat.
Adjust the dressing consistency: If it’s too thick, a bit of warm water goes a long way to make it pourable without losing creaminess.
Chill before serving: Letting the salad rest overnight lets the flavors marry — don’t skip this if you can help it.

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I’m all about fresh garnishes here — a sprinkle of chopped cilantro, chopped roasted cashews, and even a little extra sriracha drizzle help make it pop on the plate. Sometimes I add a squeeze of lime right before serving for an extra zesty finish.

Side Dishes

This salad holds its own but pairs beautifully with light sides — think steamed green beans, an herby cucumber salad, or even some warm naan bread to scoop up every last bit. If you want to round it out, grilled chicken or tofu works perfectly.

Creative Ways to Present

For parties, I like to serve this salad in small mason jars layered beautifully with toppings on top — it’s colorful and individual, plus easy to grab and go. Alternatively, toss everything together in a big bowl and decorate with extra herbs and nuts for a vibrant family-style centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge — it keeps well for up to 3 days. Just give it a good stir before serving because the dressing tends to settle a bit. The flavors actually deepen after a day, so leftovers are a real treat.

Freezing

I don’t recommend freezing the whole salad because the dressing and veggies can become mushy once thawed. However, you can freeze cooked farro separately to have on hand for quick salad assembly later.

Reheating

This is best served cold or at room temperature, but if you want the roasted sweet potatoes warmed up, you can microwave them separately and then toss into a chilled salad bowl. That way, you get temperature contrast, which is really nice.

Frequently Asked Questions:

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

Absolutely! This recipe is naturally vegan when you use maple syrup instead of honey and ensure no animal-based products are added. The beans and edamame provide plenty of protein, making it super satisfying.

How spicy is the peanut dressing?

The dressing has a gentle heat from the sriracha that can be adjusted. I usually start with one teaspoon and add more if you love spice. It’s balanced by the sweetness of maple syrup and the tang of lime juice.

What’s the best way to cook farro for salads?

Simmer pearled farro in salted water for about 15 minutes until tender but still chewy. Drain well and cool completely to prevent clumping. Avoid overcooking to keep the texture pleasant in salads.

Can I prepare this salad in advance?

Yes! In fact, it’s better when chilled for a few hours or overnight, allowing the flavors to meld. Just store in an airtight container in the fridge and give it a good toss before serving.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe has quickly become a staple in my kitchen—not just because it’s packed with flavor, but because it’s so adaptable and forgiving. Whether you’re packing lunch or feeding friends, you’ll find it bright, filling, and full of textural surprises. I’m sure once you give it a try, it’ll become one of your go-to recipes too — just like it did for me!