There's something about the nutty chew of farro paired with a punchy, creamy peanut sauce that just makes this dish sing. The Farro Salad with Spicy Peanut Dressing Recipe is a vibrant, satisfying meal that comes together easily and keeps well for lunches or dinners throughout the week.

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

This salad checks all the boxes for me: hearty grains, roasted veggies, fresh crunch, and a spicy, nutty dressing that ties it all together. I've made this for weeknight dinners and potlucks, and it’s always a hit.

Balanced flavors: The sweetness of roasted sweet potatoes contrasts perfectly with the spicy peanut dressing.
Nutritious and filling: Farro, beans, edamame, and veggies make this a power-packed meal.
Easy to prep and store: You can make it ahead and it tastes even better the next day.
Scalable and flexible: Great to multiply for meal prep or adjust veggies based on what you have on hand.

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

All these ingredients play well together by adding texture, freshness, and a mix of flavors that keep your taste buds intrigued. The farro gives you that chewy bite, while the sweet potato adds softness and natural sweetness, perfectly offset by the bold peanut sauce.

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: Easy to cook and quick to soften, it brings a pleasant chewiness and nutty flavor.
Sweet Potato: Roasting caramelizes its natural sugars, adding a lovely sweet contrast to the spicy dressing.
Red Cabbage: Adds crunch and vibrant color, plus a hint of earthiness.
Carrots: Their natural sweetness and crisp texture brighten the salad.
Green Onions: Offers a mild onion flavor that lightens the salad.
Cilantro: Fresh herbaceousness that lifts the whole dish.
Shelled Edamame: Protein-rich and subtly sweet, it adds substance without heaviness.
Adzuki Beans (or Chickpeas/Red Beans): Creamy texture and heartiness make the salad more satisfying.
Roasted Cashews: Crunchy nuttiness that complements the smooth peanut dressing.
Creamy Peanut Butter: The star of the dressing, providing richness and depth.
Fresh Lime Juice: Adds brightness and balances the richness of the peanut butter.
Low-Sodium Soy Sauce: Brings a savory umami note without overpowering.
Pure Maple Syrup: Natural sweetener that mellows the tang and heat.
Toasted Sesame Oil: A small amount of this oil imparts a nutty aroma that enhances the dressing.
Sriracha Hot Sauce: Gives the dressing its spicy kick; add according to your heat preference.
Ground Ginger: Subtle warmth that deepens the dressing’s flavor.

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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

I love that this Farro Salad with Spicy Peanut Dressing Recipe is so adaptable. You can swap veggies based on the season or skip nuts if you’re serving someone with allergies — it still shines.

Boost the crunch: I sometimes add sliced radishes or roasted pumpkin seeds for an extra crisp texture that's delightful.
Nut-free version: I've replaced the cashews with toasted pumpkin seeds and swapped the peanut butter for tahini to keep it creamy and rich.
Spicier dressing: If you like heat, stirring in a little extra Sriracha or a dash of chili flakes really kicks up the flavor.
Protein upgrade: Adding grilled chicken or tofu turns this salad into a hearty main course.

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

Step 1: Cook the Farro to Perfection

Start by bringing 3 cups of salted water to a boil. Add your pearled farro, then turn down the heat to a gentle simmer. Cook for about 15 minutes — you want the grains tender but still chewy. Keep an eye on it to avoid overcooking and mushiness! Once done, drain and set aside to cool. Pro tip: spreading it out on a sheet pan helps it cool faster and prevents clumping.

Step 2: Roast the Sweet Potatoes Until Caramelized

While the farro cooks, get your oven heating up to 425°F. Peel and dice the sweet potato into half-inch cubes for even roasting. Toss them with a drizzle of olive oil and a pinch of salt, then spread them out in a single layer on a baking sheet. Roast for about 25 minutes until tender and golden at the edges. I love this step because the roasting brings out such a deep sweetness that works beautifully with the spicy dressing.

Step 3: Whisk Together That Spicy Peanut Dressing

In a bowl, combine creamy peanut butter, fresh lime juice, soy sauce, maple syrup, toasted sesame oil, Sriracha, and ground ginger. Whisk it all together until smooth and luscious. If it feels too thick, a few tablespoons of warm water help thin it out perfectly. Taste as you go, tweaking the heat or sweetness to suit your preference.

Step 4: Toss the Salad Ingredients Together

Grab a large bowl and add cooled farro, roasted sweet potato, shredded red cabbage, carrots, green onions, cilantro, edamame, adzuki beans, and roasted cashews. Drizzle the spicy peanut dressing over everything and toss gently but thoroughly. The goal is to coat every bite in that creamy sauce without crushing the veggies. I usually use my hands for the best control during tossing.

Step 5: Chill and Serve

Cover your salad and pop it into the fridge for at least 30 minutes to let all the flavors marry. I find this makes a huge difference. When you serve, give it another gentle toss, and get ready to enjoy a vibrant, hearty salad with a wonderful balance of spice, sweet, and savory that you'll crave again.

Top Tip

Over the years, I’ve tweaked this Farro Salad with Spicy Peanut Dressing Recipe to get the perfect texture and flavor balance. These tips can help you avoid common pitfalls and get the best possible result.

Don’t skip cooling the farro: Tossing warm farro with the dressing can make the salad soggy quickly. Cool it spread out to maintain that chew.
Roast sweet potatoes evenly: Cutting the cubes uniformly ensures even roasting and prevents some pieces from burning while others remain undercooked.
Adjust the dressing consistency: The peanut dressing can thicken in the fridge—add a splash of water to loosen it before tossing.
Use fresh lime juice: Bottled lime juice can be bitter or dull; fresh lime brightens the dressing and lifts the entire salad.

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I typically garnish this salad with a sprinkle of chopped roasted cashews and extra cilantro for freshness. Sometimes I add thinly sliced red chili for color and heat. These small touches elevate the dish and add delightful pops of texture.

Side Dishes

For a more complete meal, I serve this salad alongside grilled chicken or baked tofu for protein. It also pairs brilliantly with simple steamed greens or a crisp cucumber salad to keep things light and fresh.

Creative Ways to Present

When I’ve brought this to potlucks, I sometimes stuff the salad into large butter lettuce leaves for a fun, hand-held presentation. It makes for a colorful and approachable way to serve this vibrant salad at parties or gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen and meld beautifully overnight. Just give it a quick stir before eating, and if the dressing has thickened, loosen it with a splash of water or extra lime juice.

Freezing

I don’t recommend freezing this salad because the fresh veggies and dressing don’t hold up well. The texture gets mushy and loses the salad’s bright freshness.

Reheating

If you want warm farro and sweet potato, I heat a portion in the microwave and then toss it with the chilled salad ingredients and dressing separately. This way, you get that comforting warmth without compromising the fresh crunch from the veggies.

Frequently Asked Questions:

Can I use regular farro instead of pearled farro?

Yes! Regular farro will work, but it takes longer to cook since the hull isn’t removed. Be sure to soak it for a few hours or overnight before cooking, or expect a longer simmer time to get it tender. Pearled farro is quicker and more convenient.

What if I don't like spicy food?

You can easily reduce or omit the Sriracha hot sauce in the dressing to make it milder. The salad will still have plenty of flavor from the peanut butter, lime, and soy sauce. Alternatively, add a pinch of smoked paprika for a mild smoky depth instead.

Can I make the dressing ahead of time?

Absolutely! The spicy peanut dressing can be made up to a week in advance and stored in the refrigerator in a sealed container. Give it a good whisk before using, and you might need to thin it with a splash of water to get your desired consistency.

Is this salad gluten-free?

Farro contains gluten, so this recipe isn’t gluten-free. However, you can substitute farro with cooked quinoa or brown rice to keep it gluten-free while maintaining similar texture and heartiness.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe has become one of my go-to dishes when I want something wholesome, bright, and flavorful without fuss. I think you’ll love how comforting and fresh it feels all at once — and how the flavors really come alive after some time chilling. Give it a try next time you want a salad that’s actually filling and exciting to eat. I promise, it’ll brighten your meal rotation!