Description

A vibrant and hearty Farro Salad with roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing. This nutritious and flavorful salad combines chewy farro, sweet roasted potatoes, shredded cabbage and carrots, edamame, adzuki beans, and roasted cashews, all tossed in a creamy, tangy, and slightly spicy peanut dressing. Perfect as a satisfying lunch or a colorful side dish.

Ingredients

Scale

Farro Salad

1 cup uncooked farro (pearled)
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 (or more to taste)
1/4 teaspoon ground ginger

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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, and toss to coat. Spread into an even layer and bake for 25 minutes. Remove from oven and set aside.
Make the dressing: In a small to medium bowl, combine creamy peanut butter, fresh lime juice, low sodium soy sauce, pure maple syrup, toasted sesame oil, Sriracha hot sauce, and ground ginger. Whisk until smooth, adding a few tablespoons of warm water if the dressing is too thick.
Mix salad: In a large bowl, add the cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, chopped green onions, chopped cilantro, shelled edamame, drained adzuki beans, and chopped roasted cashews. Pour the spicy peanut dressing over the salad and toss until well combined.
Chill and serve: Cover the salad and chill in the refrigerator until ready to serve. Enjoy chilled for best flavor.

Notes

For a nut-free version, omit the roasted cashews and substitute peanut butter in the dressing with tahini or sunflower seed butter.
Make sure to rinse the farro after cooking if you want to remove excess starch.
The salad can be stored covered in the refrigerator for up to 3 days.
Add more Sriracha or red pepper flakes to increase spiciness if desired.
To reduce sodium, use low sodium soy sauce or tamari in the dressing.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 11 g
Cholesterol: 0 mg