Description
A vibrant and hearty Farro Salad featuring roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing. This dish combines the nutty flavor of farro with fresh veggies and a creamy, tangy dressing for a satisfying and nutritious meal perfect for any occasion.
Ingredients
Scale
Farro Salad
- 1 cup uncooked pearled farro
- 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
- 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
- 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, sprinkle with salt, toss to coat, then spread in an even layer and bake for 25 minutes. Remove from the oven and set aside.
- Make the dressing: In a small to medium bowl, combine peanut butter, lime juice, soy sauce, maple syrup, toasted sesame oil, Sriracha, and ground ginger. Whisk until smooth, adding a few tablespoons of warm water if the dressing is too thick.
- Mix: In a large bowl, combine the cooked farro, roasted sweet potato, shredded cabbage, shredded carrots, green onions, cilantro, shelled edamame, adzuki beans, and roasted cashews. Pour the dressing over the salad and toss until well combined.
- Chill and serve: Cover the bowl and chill in the refrigerator until ready to serve. Enjoy the salad cold or at room temperature.
Notes
- For a nut-free version, omit the roasted cashews and substitute tahini or sunflower seed butter in the dressing.
- Use pearled farro for quicker cooking time and tender texture.
- If you prefer a spicier dressing, increase the amount of Sriracha according to taste.
- The salad can be made up to a day ahead and stored covered in the refrigerator.
- Adding extra lime juice before serving brightens the flavors if chilled overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
