There’s something about the nutty chew of farro combined with a bold, slightly spicy peanut dressing that just hits the spot every time. This Farro Salad with Spicy Peanut Dressing Recipe is crunchy, creamy, and packed with fresh veggies and protein that will keep you coming back for more.

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 honestly can’t get enough of this Farro Salad with Spicy Peanut Dressing Recipe. It’s not just tasty, it’s one of those dishes that’s surprisingly filling yet refreshing, perfect for lunch, dinner, or even meal prep.

Flavor-packed: The spicy peanut dressing adds a creamy kick that makes every bite exciting.
Textural balance: You get the perfect chew of farro, the softness of roasted sweet potato, and the crunch from cashews and fresh veggies.
Nutritious & filling: With beans, edamame, and farro, it’s a protein-rich plant-based meal that satisfies hunger without heaviness.
Make ahead friendly: It actually tastes better after a day or two when flavors meld together in the fridge.

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

Each ingredient here plays a crucial role in getting that harmony of flavors and textures. I always recommend using pearled farro since it cooks faster but still maintains a lovely bite.

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

Pearled Farro: Offers a chewy texture and hearty base that soaks up the peanut dressing beautifully.
Sweet Potato: Roasting brings out its natural sweetness and softens it to contrast the crunchy salad veggies.
Red Cabbage & Carrots: They provide crisp freshness and vibrant color to brighten up the bowl.
Green Onions & Cilantro: Fresh herbs add brightness and an uplifting aroma.
Edamame: Adds a tender but protein-rich pop, enhancing the salad’s nutrition.
Adzuki Beans or Chickpeas: These legumes give earthiness and bulk, making it a real meal.
Roasted Cashews: Adds the perfect nutty crunch that pairs wonderfully with the dressing.
Peanut Butter (creamy): The base for the dressing that delivers richness and a hint of sweetness.
Fresh Lime Juice: Brings a zesty tang that balances the peanut butter’s richness.
Soy Sauce (low sodium): Adds umami depth to the dressing.
Maple Syrup: A natural sweetener that smooths out the dressing’s bold flavors.
Toasted Sesame Oil: Imparts a subtle nutty aroma that rounds out the dressing.
Sriracha: Kick of heat that wakes up every ingredient.
Ground Ginger: Adds a warm spice note, complementary to peanut and lime.

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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 tweaking this salad depending on what’s in season or what’s in my pantry. That’s part of the fun with grain bowls like this – you can really make it yours.

Variation: Sometimes I swap sweet potato for roasted butternut squash or even beets for a different earthy sweetness and color splash.
Nut-Free Option: If you need to skip nuts, replace peanut butter with tahini or sunflower seed butter — it changes the flavor but still delivers that creamy richness.
Extra Protein: Adding grilled chicken or tofu is fantastic if you want a more substantial meal.
Spice Level: Play around with sriracha amounts to suit your heat tolerance. I usually start small and add more as I go.

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

Step 1: Cook the Farro Perfectly

Start by bringing about 3 cups of salted water to a gentle boil. Add the farro and let it simmer for approximately 15 minutes, checking for tenderness but still a little chew—overcooked farro can get mushy, which you want to avoid. Drain it well and set it aside to cool; spreading it on a sheet pan speeds up the cooling and prevents clumping.

Step 2: Roast the Sweet Potato

While the farro cooks, preheat your oven to 425°F. Peel and dice your sweet potato into about ½-inch pieces for even roasting. Toss them in a bit of olive oil and a pinch of salt, then spread out in a single layer on a baking sheet. Roast for about 25 minutes, turning halfway so they get nice and caramelized but not mushy. They should be fork-tender and slightly golden.

Step 3: Whip Up that Spicy Peanut Dressing

In a small to medium bowl, whisk together creamy peanut butter, fresh lime juice, soy sauce, maple syrup, toasted sesame oil, sriracha, and ground ginger until smooth. If it feels too thick, add warm water a tablespoon at a time to loosen it up — it should coat but still be pourable. Taste and adjust heat or sweetness as you prefer.

Step 4: Combine Everything

In a big mixing bowl, add the cooled farro, roasted sweet potatoes, shredded red cabbage, carrots, green onions, cilantro, edamame, rinsed beans, and chopped roasted cashews. Pour your spicy peanut dressing over the top and toss gently but thoroughly so every bite gets coated. This is where you can taste and tweak seasoning one last time.

Step 5: Chill and Enjoy

Cover your salad and chill it in the fridge for at least 30 minutes before serving. This rest lets the flavors meld beautifully and softens the cabbage just enough while keeping that fresh crunch. Serve it cold or at room temperature – both work wonderfully.

Top Tip

From many batches of this salad over time, I’ve learned these tips keep it tasting fresh and balanced every single time.

Don’t overcook the farro: Leaving a little chew means your salad won’t get mushy and will stand up well to the creamy dressing.
Roast the sweet potatoes in one layer: This ensures they caramelize instead of steaming—more flavor, less sogginess.
Adjust dressing thickness with warm water: It’s easier to mix and coat the ingredients evenly without drowning the salad.
Make it a day ahead: Flavors deepen overnight, and the salad tastes even better the next day.

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I like to sprinkle a handful of extra chopped roasted cashews on top and add a few lime wedges on the side. Sometimes, a scattering of freshly chopped chili or toasted sesame seeds amps up the presentation and flavor. It’s all about that final touch that invites you in to dig deep.

Side Dishes

This salad stands strong on its own, but I often serve it alongside grilled shrimp or baked tofu for extra protein. Light miso soup or steamed green beans with garlic make lovely complements too.

Creative Ways to Present

For gatherings, I’ve served this salad in individual mason jars layered neatly or scooped into crispy lettuce cups for a fun handheld option. It’s also beautiful on a large platter garnished with fresh herbs and edible flowers to wow guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container refrigerated for up to 3 days. The salad holds up well — just give it a gentle toss before serving to redistribute the dressing and freshen it up.

Freezing

This salad isn’t my go-to for freezing because of the fresh veggies and dressing, which can separate or get soggy. However, you can freeze cooked farro and roasted sweet potatoes separately to shorten prep time next round.

Reheating

If you want a warm version, gently reheat just the farro and sweet potatoes in a pan or microwave, then toss with cold veggies and dressing. This way, you keep that crunchy freshness without sogginess.

Frequently Asked Questions:

Can I use a different grain instead of farro?

Absolutely! While farro offers a unique chew and nutty flavor, you can substitute with quinoa, brown rice, or barley if you prefer or have dietary needs. Just adjust the cooking time accordingly.

How spicy is the dressing, and can I adjust it?

The dressing has a gentle kick thanks to the sriracha, but it can be easily adjusted. Start with less, especially if you’re sensitive to heat, and add more to taste. You can also swap sriracha for chili garlic sauce or omit it for no heat at all.

Can I make this salad vegan and gluten-free?

Yes! This Farro Salad with Spicy Peanut Dressing Recipe is naturally vegan. For gluten-free, make sure to use certified gluten-free farro or substitute it with a gluten-free grain like quinoa or millet. Also, verify that your soy sauce is gluten-free or use tamari.

What’s the best way to serve leftovers?

Leftover salad is delicious chilled or at room temperature. Give it a quick toss before serving to refresh the texture and flavor. It also makes a great packed lunch or picnic dish since the flavors only improve after resting.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe has become one of my go-to dishes for busy weeks because it’s easy, nourishing, and genuinely delicious. It’s the kind of recipe that feels special without being fussy, and I love sharing it with friends and family who often ask for seconds. Give it a try—you’ll have a new favorite on your hands in no time.