Description
A vibrant and nutritious Farro Salad with Spicy Peanut Dressing featuring tender farro, roasted sweet potatoes, fresh veggies, and a flavorful, creamy dressing with a hint of heat.
Ingredients
Scale
Farro Salad
- 1 cup uncooked farro (pearled farro preferred)
- 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 (or chickpeas, red 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 (or more to taste)
- 1/4 teaspoon ground ginger
Instructions
- Cook farro: Bring about 3 cups of salted water to a boil, add the farro, and simmer for 15 minutes until tender but still chewy. Drain and set aside to cool.
- Roast sweet potato: Preheat oven to 425 degrees F. Peel and dice the sweet potato into 1/2 inch pieces, drizzle with olive oil, sprinkle with salt, toss to coat, and spread evenly on a sheet pan. Bake for 25 minutes, then remove and set aside.
- Make the dressing: In a small-medium bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, toasted sesame oil, Sriracha, and ground ginger until smooth. Add a few tablespoons of warm water if the dressing is too thick.
- Mix salad: In a large bowl, combine cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, chopped green onions, chopped cilantro, shelled edamame, drained beans, and roasted cashews. Pour the dressing over and toss until well combined.
- Chill and serve: Cover the salad and refrigerate until ready to serve. Enjoy chilled.
Notes
- For a nut-free version, omit roasted cashews and substitute tahini or sunflower seed butter in the dressing.
- Ensure farro is cooked until tender but retains a pleasant chewiness for the best texture.
- Adjust Sriracha in the dressing to control spice level according to your preference.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
