Description
A vibrant and nutritious Farro Salad topped with roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing that brings bold flavors and creamy texture to this wholesome dish. Perfect for meal prep or a light meal that satisfies both taste and health.
Ingredients
Scale
Farro Salad
- 1 cup uncooked pearled 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, or more to taste
- 1/4 teaspoon ground ginger
Instructions
- Cook farro: Bring about 3 cups of salted water to a boil in a pot. Add the farro and simmer gently for 15 minutes until tender but still chewy. Drain the farro well 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 cubes. Toss the sweet potato pieces with olive oil and a sprinkle of salt on a baking sheet. Spread evenly and roast in the oven for 25 minutes until tender and slightly caramelized. Remove from oven and let cool.
- Make the dressing: In a small to medium bowl, whisk together peanut butter, fresh lime juice, low sodium soy sauce, pure maple syrup, toasted sesame oil, Sriracha, and ground ginger until smooth. Add a few tablespoons of warm water if the dressing is too thick, stirring to loosen to desired consistency.
- Mix salad: In a large mixing bowl, combine the cooled farro, roasted sweet potato, shredded red cabbage, shredded carrots, chopped green onions, chopped cilantro, shelled edamame, rinsed adzuki beans, and chopped roasted cashews. Pour the spicy peanut dressing over the mixture and toss thoroughly to coat all ingredients evenly.
- Chill and serve: Cover the salad and refrigerate until chilled and flavors meld, about 30 minutes. Serve cold or at room temperature and enjoy a flavorful, nutritious meal.
Notes
- For a nut-free version, omit roasted cashews and substitute peanut butter in the dressing with tahini or sunflower seed butter.
- If you prefer a less spicy salad, reduce the amount of Sriracha to half a teaspoon or omit completely.
- Farro can be cooked ahead of time and stored in the fridge to speed up meal preparation.
- Use low sodium soy sauce to control saltiness; adjust seasoning to taste after mixing salad.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
