There’s something so satisfying about a hearty grain salad that’s bursting with flavor and texture, isn’t there? This Farro Salad with Spicy Peanut Dressing Recipe is exactly that—nutty farro, sweet roasted sweet potatoes, vibrant veggies, and a creamy, zingy peanut dressing that packs a bit of heat. It’s one of those dishes that keeps well, tastes even better the next day, and always feels like a special treat.

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

Honestly, this farro salad quickly became one of my go-to meals because it balances comfort with fresh, vibrant flavors so effortlessly. The spicy peanut dressing is addictive, and it makes the whole salad sing—plus it’s packed with wholesome ingredients that satisfy and nourish.

Layered textures: From chewy farro to crunchy cabbage and roasted cashews, each bite delights your palate.
Flavor harmony: Sweet, spicy, tangy, and nutty notes come together beautifully thanks to the dressing.
Make-ahead friendly: This salad tastes even better chilled, perfect for busy days or meal prep.
Customizable ingredients: You can easily swap beans, veggies, or nuts to suit your pantry or taste.

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

Each ingredient plays a crucial role here—farro offers a nutty, chewy base, while sweet potato adds that cozy roasted sweetness. The peanut dressing ties everything together with its creamy, spicy kick. I always suggest using fresh produce and quality peanut butter for the best results.

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

Farro: Pearled farro cooks faster and gives you that wonderfully chewy texture; it also holds the dressing nicely without getting mushy.
Sweet Potato: Roasting caramelizes its natural sugars, adding a sweet counterpoint to the spicy dressing.
Red Cabbage: Adds crunch, color, and a slight bitterness which balances the richness.
Carrots: Their sweetness and crunch complement the cabbage perfectly.
Green Onions: For a fresh, mild onion pop that doesn’t overpower.
Cilantro: Brings herbal brightness and freshness.
Edamame: Adds protein and a beautiful pop of green.
Adzuki Beans (or chickpeas/red beans): These give an earthy note and extra protein, plus a lovely texture contrast.
Roasted Cashews: For crunch and a buttery nuttiness that complements the peanut dressing.
Creamy Peanut Butter: The star of the dressing—make sure it’s smooth for easy whisking and a silky finish.
Fresh Lime Juice: Adds the bright acidity that lifts and balances all the flavors.
Soy Sauce: Gives the dressing a salty, umami depth.
Pure Maple Syrup: Adds sweetness and balances the heat.
Toasted Sesame Oil: Brings a subtle toasty aroma that amps up the nutty theme.
Sriracha Hot Sauce: This adds the perfect spicy kick—adjust to your heat preference!
Ground Ginger: Adds a gentle warmth and earthy spice to the dressing.

📝

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 often like to tweak this Farro Salad with Spicy Peanut Dressing Recipe based on what’s in season or what I’m craving—from swapping edamame for chickpeas to playing with the heat level in the dressing. Feel free to make it your own and experiment with flavors!

Variation: I once replaced sweet potato with roasted butternut squash when it was in season, and it added a lovely subtle sweetness and softer texture that everyone loved.

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

Step 1: Cook the Farro Perfectly

Bring about 3 cups of salted water to a rolling boil, then add 1 cup of uncooked pearled farro. Simmer gently for around 15 minutes until the grains are tender but still have a slight chew—that bite is key! Drain the farro well, then spread it out on a plate or tray to cool quickly and avoid sogginess.

Step 2: Roast the Sweet Potato

Preheat your oven to 425°F (220°C). Peel and dice a medium sweet potato into ½-inch cubes. Toss with a drizzle of olive oil and a sprinkle of salt, then spread in a single layer on a baking sheet. Roast for about 25 minutes, stirring once or twice, until lightly caramelized and tender. Keep an eye on them so they don’t burn—roasting brings such beautiful flavor!

Step 3: Whisk Up the Spicy Peanut Dressing

In a small to medium bowl, combine 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 (more if you like it hotter), and ¼ teaspoon ground ginger. Whisk everything together vigorously until smooth and creamy. If the dressing feels too thick, stir in a tablespoon or two of warm water to loosen it up just right.

Step 4: Toss the Salad Together

In a large mixing bowl, combine your cooled farro, roasted sweet potato, 1 cup shredded red cabbage, 1 cup shredded carrots, ½ cup chopped green onions, ½ cup chopped cilantro, ½ cup shelled edamame (thawed if frozen), 1 can (15 oz) of rinsed and drained adzuki beans (or chickpeas/red beans), and ⅓ cup chopped roasted cashews. Pour the spicy peanut dressing over the top and toss gently but thoroughly until everything is beautifully coated.

Step 5: Chill and Serve

Cover your salad and chill it in the fridge for at least 30 minutes before serving. This rest time lets the flavors meld together and the dressing soak into the farro and veggies. When you’re ready, grab a big bowl and enjoy the zing, spice, and satisfying textures!

Top Tip

Having made this Farro Salad with Spicy Peanut Dressing Recipe a dozen times now, I can tell you that a few simple tweaks really elevate it and save you some hassle. Here’s what worked best for me:

Make the farro early: Cook it a few hours or even a day ahead and keep refrigerated, so it’s easier to handle and the salad comes together in minutes.
Roast sweet potatoes evenly: Cut the cubes roughly the same size to ensure even cooking and avoid burning small pieces.
Dressing consistency matters: Adjust thickness with warm water so it clings nicely to the salad without making it soggy.
Rest before serving: Chilling the salad helps the flavors mellow and blend, which I promise makes a big difference.

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I like to sprinkle a few extra roasted cashews or chopped peanuts on top at the last minute for crunch. Sometimes, I add a few fresh cilantro leaves and a tiny drizzle of Sriracha if I want to amp up the heat at the table. A wedge of lime on the side is always a welcome touch to brighten things up.

Side Dishes

This salad holds its own as a filling main, but it pairs wonderfully with grilled chicken or tofu, or a side of crispy spring rolls if you’re in the mood for a themed meal. A light, simple cucumber salad or fresh fruit makes a refreshing companion too.

Creative Ways to Present

For a casual gathering, I sometimes serve this in individual mason jars—perfect for grab-and-go lunches or picnics. For dinner parties, try a big beautiful bowl with extra herbs and nuts scattered on top and colorful vegetable ribbons tucked in. It always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen and the textures soften slightly, but it’s still delicious cold or at room temperature.

Freezing

Personally, I don’t recommend freezing this salad because the fresh veggies and dressing don’t hold up well after thawing. The texture can get mushy, and the peanut dressing might separate.

Reheating

If you want warm farro, you can reheat the grains separately in the microwave or on the stove, then toss with the other salad ingredients and dressing fresh. But I usually prefer it cold straight from the fridge—it’s wonderfully refreshing.

Frequently Asked Questions:

Can I use another grain instead of farro?

Definitely! While farro’s chewy texture and nutty flavor are ideal here, you can substitute with quinoa, brown rice, or barley. Just adjust cooking times accordingly and pick grains that hold up well to dressing.

How spicy is the peanut dressing?

The dressing has a gentle kick from the Sriracha, but you can easily adjust it up or down. If you prefer mild, start with half a teaspoon and taste as you go. For more heat, add extra Sriracha or a pinch of chili flakes.

Can I make this salad nut free?

Yes! Simply omit the roasted cashews and substitute peanut butter in the dressing with tahini or sunflower seed butter. The salad will still be creamy and flavorful without the nuts.

What beans work best in this salad?

Adzuki beans are my favorite in this recipe, but you can easily swap in chickpeas, red kidney beans, or black beans. Just make sure to drain and rinse canned beans well before mixing them in.

Final Thoughts

This Farro Salad with Spicy Peanut Dressing Recipe holds a special place in my kitchen because it’s as nourishing as it is delicious—and reliably impressive when I bring it to potlucks or weeknight dinners. I hope you enjoy the way the flavors play together and feel empowered to tweak it to your liking. Trust me, once you try it, it’ll become one of your favorites, too!