There’s something incredibly satisfying about the wholesome nuttiness of farro paired with a vibrant, bold sauce — that’s why my Farro Salad with Spicy Peanut Dressing Recipe has become a staple in my kitchen. It’s a colorful, flavorsome mix that feels fresh but also leaves you happily full.

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 love sharing this recipe because it brings together layers of texture and spice in the most effortless way. Every time I make it, friends and family rave about the tangy, spicy peanut dressing that really makes it pop.

Wholesome ingredients: Farro and fresh veggies mean you get a meal that’s nourishing and satisfying without feeling heavy.
Spicy peanut dressing: It’s the secret sauce—creamy with a kick, sweet with a bit of tang, tying the whole salad together beautifully.
Versatility: This salad works as a filling lunch, a vibrant side dish, or even a party-ready potluck addition.
Easy to prep: It all comes together in under 40 minutes, and leftovers just get better the next day!

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

Every ingredient in this Farro Salad with Spicy Peanut Dressing Recipe plays a specific role—whether it’s for texture, flavor, or nutrition. Shopping for them is straightforward, and once you have a few staples like farro and peanut butter on hand, this salad becomes a quick go-to.

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: This ancient grain has a nutty flavor and chewy texture that makes the salad hearty and satisfying.
Sweet potato: Roasting brings out its natural sweetness and adds a lovely soft contrast to the chewy farro.
Red cabbage: Adds crunch and a pop of color—plus, it holds up well in dressings.
Carrots: Fresh shredded carrots bring vibrant sweetness and crunch.
Green onions: A mild onion flavor that brightens the mix without overpowering.
Cilantro: Adds fresh, herbal brightness—skip it if you’re not a fan or swap with parsley.
Edamame: Provides a buttery bite and adds a boost of protein.
Adzuki beans (or chickpeas, red beans): I like the texture contrast and extra protein these legumes add.
Roasted cashews: Nutty crunch that complements the peanut dressing perfectly.
Creamy peanut butter (for dressing): The base of the sauce, gives it richness and depth.
Lime juice: Brings acidity and freshness that balances the creamy dressing.
Soy sauce: Adds umami and saltiness to enhance the flavors.
Maple syrup: Sweetens the dressing naturally without overpowering.
Toasted sesame oil: A small but powerful flavor boost with nutty aroma.
Sriracha: Your spicy kick — adjust to taste.
Ground ginger: Subtle earthiness that ties the dressing together.

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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 things I adore about this Farro Salad with Spicy Peanut Dressing Recipe is how easy it is to tailor it to your tastes or what you have on hand. I often play with ingredients depending on the season or what’s lingering in the fridge.

Variation: Sometimes I swap out the edamame for roasted chickpeas to add an extra crunch, and it’s just as delicious—gives the salad a different texture that I love.
Nut-free option: When I’m cooking for friends with allergies, I leave out the roasted cashews and swap peanut butter for tahini in the dressing; it’s still creamy and packs plenty of flavor.
Make it more vibrant: Adding diced red bell peppers or a handful of spinach raises the freshness factor and colors up the bowl beautifully.

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

Step 1: Cook the farro perfectly

Bring about 3 cups of salted water to a rolling boil. Add the farro and then reduce to a simmer. Cook for around 15 minutes—the goal is tender, yet chewy. Drain it well and spread it on a plate or tray to cool quickly. This prevents it from clumping and keeps the texture lovely in the salad. Trust me, a well-cooked farro makes all the difference.

Step 2: Roast the sweet potato with care

While the farro is cooking, preheat your oven to 425°F. Peel and dice the sweet potato into roughly ½-inch cubes. Toss these with a little olive oil and a pinch of salt on a sheet pan. Make sure they’re in a single layer for even roasting. It takes about 25 minutes until tender and caramelized at the edges. I like to turn them once halfway through so nothing burns. These add a subtle sweetness that contrasts beautifully with the spicy dressing.

Step 3: Whisk together the spicy peanut dressing

In a small bowl, combine creamy peanut butter, fresh lime juice, soy sauce, maple syrup, toasted sesame oil, Sriracha, and ground ginger. Whisk everything until smooth. If it looks too thick to pour or toss evenly, add a few tablespoons of warm water — I usually start with two and adjust from there. This dressing is the heart of the salad, so take a moment to taste and tweak the spice or sweetness according to your liking.

Step 4: Toss everything and chill

In a large bowl, add your cooked farro, roasted sweet potato, shredded cabbage and carrots, green onions, cilantro, edamame, drained beans, and chopped cashews. Pour over the peanut dressing and give it a thorough toss so every bite gets that rich, spicy coating. Cover and pop it in the fridge to chill for at least 30 minutes before serving. This waiting time lets the flavors marry, and honestly, the salad tastes even better the next day.

Top Tip

After making this Farro Salad with Spicy Peanut Dressing Recipe several times, I learned a few tricks that really elevate it. These tips have saved me from common pitfalls and made prep smoother.

Don’t overcook farro: It needs to be chewy, not mushy. Overcooked farro ruins the texture of the salad, so keep an eye on the time.
Roast sweet potatoes evenly: Make sure to spread evenly and turn halfway—this avoids burnt edges and uneven cooking.
Adjust dressing thickness: Always add warm water gradually to get that perfect pourable consistency for the peanut dressing; too thick makes mixing tricky.
Make ahead: This salad actually tastes better when it rests a few hours or overnight, so don’t be shy about prepping it in advance!

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I almost always finish this salad with a sprinkle of extra chopped roasted cashews for crunch and a few extra fresh cilantro leaves to brighten things up visually and flavor-wise. If you like it hotter, a drizzle of extra Sriracha on top is a nice touch too.

Side Dishes

This salad is so filling on its own, but it pairs wonderfully with grilled chicken or tofu if you want a protein boost. I’ve also served it alongside simple steamed greens or a crisp cucumber salad for a refreshing contrast.

Creative Ways to Present

For a party, I like scooping the Farro Salad with Spicy Peanut Dressing Recipe into small individual cups or hollowed-out mini bell peppers for a colorful, grab-and-go option. It’s always a hit and looks so festive!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The salad continues to soak up the dressing, making each bite more flavorful, so it’s perfect for packing lunches or light dinners during the week.

Freezing

I don’t recommend freezing this salad because the fresh veggies and dressing don’t hold up well after thawing. It’s best enjoyed fresh or refrigerated.

Reheating

If you want warmed leftovers, I suggest removing the cold veggies and dressing first, gently warming just the farro and sweet potatoes in the microwave or on the stovetop, then tossing with fresh salad elements and some extra dressing to freshen it up.

Frequently Asked Questions:

Can I use quick-cooking farro instead of pearled farro?

Yes! Quick-cooking farro can be used, but keep an eye on it while cooking since it’ll cook faster and can become mushy if left too long. The texture might be softer than traditional pearled farro, but it still works well in the salad.

How spicy is the peanut dressing?

The spice level is moderate but flexible. I usually suggest starting with 1 teaspoon of Sriracha and tasting the dressing before adding more. You can easily adjust it to be milder or hotter depending on your preference.

Can I make this salad vegan?

Absolutely! This entire Farro Salad with Spicy Peanut Dressing Recipe is naturally vegan. Just double-check that your peanut butter and soy sauce are vegan-friendly brand options, and you’re good to go.

What are good substitutes for cashews if I have a nut allergy?

If you have a nut allergy, you can omit the cashews entirely or replace them with roasted pumpkin seeds or toasted sunflower seeds for a similar crunch without the nuts. Also, consider using sunflower seed butter instead of peanut butter in the dressing for a nut-free version.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe has earned a permanent spot on my rotation because it’s just so darn good and flexible. It’s a dish I feel confident bringing to brunches, easy dinners, or weeknight lunches. I hope you enjoy making it as much as I do and find yourself coming back to it again and again — it’s the kind of recipe you’ll want to share with friends for the simple joy of a healthy, tasty meal.