There’s something about that nutty chew of farro paired with a bold and zesty sauce that really hits the spot. This Farro Salad with Spicy Peanut Dressing Recipe is one of those dishes I come back to again and again—it’s vibrant, filling, and packs such a wonderful punch of flavor that keeps me energized throughout the day.

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

What makes this farro salad a true winner is the balance of textures and flavors harmonizing beautifully—from sweet roasted sweet potatoes to the creamy, spicy peanut dressing that ties it all together. Honestly, it’s the kind of recipe that feels fancy yet comes together with surprising ease.

Balanced Flavors: Sweet, savory, spicy, and nutty all in one vibrant bowl that never gets boring.
Nutritious and Filling: Farro provides satisfying chew and fiber, while beans and veggies make it hearty and wholesome.
Great Make-Ahead Salad: It tastes even better after chilling, making it perfect for meal prep or bringing to gatherings.
Endless Customization: You can easily switch up the veggies or nuts based on what you have on hand.

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

This salad comes alive because each ingredient plays a key role, striking a perfect balance of flavor, texture, and nutrition. Plus, most of these staples are easy to find, and the fresh herbs and crunchy cashews really elevate it to the next level.

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

Pearled Farro: Offers that chewy, nutty base that’s both hearty and healthy—makes the salad substantial.
Sweet Potato: Roasting brings out its natural sweetness and soft texture contrasts beautifully with crisp veggies.
Red Cabbage & Carrots: Add vibrant color, crunch, and freshness, keeping the salad lively.
Green Onions & Cilantro: Fresh herbs bring brightness and a subtle punch that lifts every bite.
Shelled Edamame: Protein-packed with a pop of green color and a slightly buttery flavor.
Adzuki Beans (or Chickpeas): Extra protein and fiber, plus a creamy texture that complements the farro well.
Roasted Cashews: For toasty crunch and richness, a perfect nutty finish.
Creamy Peanut Butter: The star in the dressing, creating a rich and indulgent coating.
Fresh Lime Juice: Adds acidity and a tangy brightness that balances the peanut butter.
Low Sodium Soy Sauce: Brings umami depth without overpowering the other flavors.
Pure Maple Syrup: Offers subtle sweetness to round off the dressing perfectly.
Toasted Sesame Oil: Adds a warm, nutty aroma to the dressing that I just adore.
Sriracha: Provides heat and spice—you can dial it up or down depending on your mood.
Ground Ginger: A little warmth and subtle zing to tie the dressing together.

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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 to keep this salad fun by swapping in whatever fresh veggies or nuts I have on hand. It’s the kind of recipe that welcomes creativity—I often use roasted pumpkin seeds instead of cashews, or swap adzuki beans with chickpeas depending on what’s in my pantry.

Variation: Once, I tossed in some diced mango for a sweet, juicy surprise that paired beautifully with the spicy peanut dressing—give it a try for a tropical twist!
Nut-Free Option: Simply leave out the cashews and use tahini or sunflower seed butter in the dressing instead; it’s just as creamy and tasty.
More Heat: If you love spice, bump up the sriracha or add a pinch of chili flakes directly into the salad for an extra kick.
Make It Vegan: This recipe is naturally dairy-free and vegan, which I appreciate when cooking for friends with dietary preferences.

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

Step 1: Cook Farro to Perfect Chewiness

Start by bringing about 3 cups of salted water to a boil. Then add the farro and let it simmer gently for around 15 minutes. You’re aiming for tender but still with a little chew—that lovely nutty bite that keeps this salad interesting. Drain it well and set aside to cool. I usually spread it on a plate to cool faster, so it doesn't steam and get soggy.

Step 2: Roast the Sweet Potato

While the farro cooks, preheat your oven to 425°F (220°C). Peel and dice the sweet potato into roughly ½-inch cubes. Toss them on a sheet pan with a drizzle of olive oil and a sprinkle of salt, then spread them out evenly. Roast for about 25 minutes until they’re tender and caramelized around the edges. It’s those caramelized bits that really add sweetness and depth to the salad.

Step 3: Whisk Together the Spicy Peanut Dressing

In a small to medium bowl, combine creamy peanut butter, lime juice, soy sauce, maple syrup, toasted sesame oil, sriracha, and ground ginger. Whisk everything until it’s luxuriously smooth. If it feels too thick, stir in a splash of warm water, a tablespoon at a time, until it’s creamy but pourable. This dressing is the showstopper—don’t skip the ‘taste and adjust’ part!

Step 4: Mix All the Ingredients

Grab a large bowl and add the cooled farro, roasted sweet potatoes, shredded cabbage and carrots, green onions, cilantro, edamame, drained beans, and chopped roasted cashews. Pour your spicy peanut dressing over everything and toss gently until every bite is coated. This is where the magic happens—it’s a colorful, inviting bowl.

Step 5: Chill and Serve

Cover the salad and let it chill in the fridge for at least 30 minutes before serving. This step really lets the flavors meld together. Serve it cold or at room temperature for a refreshing, satisfying dish.

Top Tip

Through my many attempts at perfecting this Farro Salad with Spicy Peanut Dressing Recipe, I’ve learned a few handy tricks that really boost the end result and save you some time.

Perfect Farro Texture: Don’t overcook the farro. It should be tender but retain a bit of chewiness to hold up against the creamy dressing.
Roast Sweet Potatoes Evenly: Cut them into uniform pieces so they roast at the same rate, creating perfect caramelization and avoiding mushy chunks.
Dressing Consistency: Add warm water slowly to your dressing, whisking as you go, to reach a smooth, pourable texture without thinning it out too much.
Flavor Melding: Chilling the salad for at least half an hour really helps the ingredients soak up the dressing, making every bite flavorful and cohesive.

How to Serve Farro Salad with Spicy Peanut Dressing Recipe

Garnishes

I love adding a sprinkle of chopped fresh cilantro and a handful of extra roasted cashews on top just before serving—it adds a lovely pop of green and an extra crunch that makes the salad feel special every single time.

Side Dishes

This salad is so hearty it can stand alone, but I often serve it with grilled tofu or a simple miso soup for a complete meal. On warmer days, pairing it with some crisp cucumber slices or steamed green beans makes the meal feel balanced and refreshing.

Creative Ways to Present

For a potluck or special occasion, I’ve served this salad in hollowed-out bell peppers or small mason jars layered with the dressing on the bottom—super cute and perfect for grab-and-go style meals. It always impresses the crowd!

Make Ahead and Storage

Storing Leftovers

I store leftover farro salad in an airtight container in the fridge, and it usually keeps beautifully for up to 3 days. The flavors deepen, but I make sure to give it a gentle stir before serving to redistribute the dressing evenly.

Freezing

This salad isn’t the best candidate for freezing because the fresh veggies and dressing can turn watery or lose texture after thawing. I recommend enjoying it fresh or refrigerated instead.

Reheating

If you’d like your farro salad warm, I recommend removing the dressing and fresh herbs first (set them aside), gently warming the grain and roasted sweet potato in the microwave or stovetop, then tossing everything back together once warm. This prevents the greens from wilting too much.

Frequently Asked Questions:

Can I use quick-cooking farro in this Farro Salad with Spicy Peanut Dressing Recipe?

Yes, quick-cooking farro can speed up prep time, but keep an eye on it while cooking to avoid overcooking—the goal is tender with a bit of chew. Adjust cooking time accordingly based on package instructions.

Is this salad suitable for vegan and gluten-free diets?

It’s naturally vegan but since farro is a wheat grain, it’s not gluten-free. If you need gluten-free, substitute farro with cooked quinoa or rice, which will still work well with the spicy peanut dressing.

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

The dressing has a pleasant warmth from the sriracha, but it’s very easy to control the heat. Start with a smaller amount of sriracha, taste, and add more if you like it spicier. You can also swap for a milder chili sauce if preferred.

Can I make this Farro Salad with Spicy Peanut Dressing Recipe ahead of time?

Absolutely! This salad actually benefits from resting a few hours in the fridge, allowing the dressing to soak in and the flavors to meld. Just give it a quick toss before serving for best results.

Final Thoughts

I honestly can’t recommend this Farro Salad with Spicy Peanut Dressing Recipe enough—whether you’re meal prepping for the week or looking for a vibrant dish to impress friends, it’s a standout. The way the flavors dance together with that creamy yet spicy peanut dressing is simply addictive. Give it a try like I did one lazy Saturday afternoon, and you might just find yourself making it again before the week is out.