Description

A vibrant and nutritious Farro Salad tossed with roasted sweet potatoes, crunchy vegetables, and a flavorful spicy peanut dressing. This wholesome dish combines tender farro with shredded red cabbage, carrots, edamame, adzuki beans, and roasted cashews for texture and protein. The zesty, creamy peanut dressing with lime, soy sauce, maple syrup, and Sriracha adds a perfect spicy kick, making it a refreshing and satisfying meal or side dish.

Ingredients

Scale

Farro Salad

1 cup uncooked pearl farro
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
1/4 teaspoon ground ginger

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Instructions

Cook farro: Bring about 3 cups of salted water to a boil in a pot, then add the farro and simmer uncovered for around 15 minutes until tender but still chewy. Drain well and set aside to cool.
Roast sweet potato: Preheat the oven to 425 degrees Fahrenheit. Peel and dice the sweet potato into 1/2 inch pieces. Place the pieces on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread into a single layer and roast for about 25 minutes until tender and lightly browned. Remove from oven and set aside to cool.
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 thoroughly until smooth, adding a few tablespoons of warm water if it is too thick to reach desired consistency.
Mix salad: In a large bowl, combine 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 prepared dressing over the salad and toss well until all ingredients are evenly coated.
Chill and serve: Cover the salad and refrigerate until ready to serve to allow flavors to meld. Enjoy chilled as a satisfying meal or side dish.

Notes

For a nut-free version, omit the roasted cashews and substitute the peanut butter in the dressing with tahini or sunflower seed butter.
Make sure to rinse the farro thoroughly before cooking to remove any debris.
Sweet potato can be roasted in advance and stored in the refrigerator to save time.
Add extra Sriracha or fresh chili for a spicier dressing if desired.
This salad stores well in the refrigerator for up to 3 days, making it great for meal prep.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 7 g
Sodium: 350 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 11 g
Cholesterol: 0 mg