Description
A hearty and nutritious Farro Salad tossed with roasted sweet potatoes, crunchy vegetables, and a spicy peanut dressing. This salad combines chewy farro, sweet roasted sweet potatoes, crisp cabbage and carrots, and protein-packed beans and edamame, all brought together by a zesty and creamy peanut-lime dressing. Perfect as a wholesome lunch or light dinner.
Ingredients
Scale
Farro Salad
- 1 cup uncooked pearled farro
- 1 medium sweet potato, peeled and diced into 1/2 inch pieces
- 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, then add the farro and reduce heat to simmer. Cook for around 15 minutes until farro is tender but still chewy. Drain and set aside to cool.
- Roast sweet potato: Preheat oven to 425 degrees F. Toss diced sweet potato in olive oil and salt on a sheet pan. Spread in an even layer and roast for around 25 minutes until tender and slightly caramelized. Remove from oven and set aside.
- Make the dressing: In a small-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 to achieve desired consistency.
- Mix salad: In a large bowl, combine the cooked 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 well to combine all ingredients evenly.
- Chill and serve: Cover the salad and refrigerate until ready to serve. Enjoy the salad chilled or at room temperature as a wholesome meal.
Notes
- For a nut-free option, omit the roasted cashews and substitute the peanut butter with tahini or sunflower seed butter in the dressing.
- You can prepare the farro and roasted sweet potatoes a day ahead to save time on serving day.
- If you prefer a milder flavor, adjust or omit the Sriracha hot sauce in the dressing.
- Use canned chickpeas or red beans as alternatives to adzuki beans if preferred.
- This salad holds well in the fridge for up to 3 days, making it great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
