Description
A vibrant and nutritious Farro Salad with a spicy peanut dressing, featuring roasted sweet potatoes, crunchy vegetables, and a mix of beans and nuts for a satisfying vegetarian meal or side dish.
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
- 1/4 teaspoon ground ginger
Instructions
- Cook farro: Bring about 3 cups of salted water to a boil, then add the farro and simmer for 15 minutes until tender but still chewy. Drain 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 pieces, add to a sheet pan, drizzle with a little olive oil, sprinkle with salt, and toss to coat. Spread into an even layer and bake for 25 minutes. Remove from the oven and set aside.
- Make the dressing: In a small to medium bowl, whisk together all dressing ingredients until smooth. Add a few tablespoons of warm water if the dressing is too thick.
- Mix: In a large bowl, combine the cooled farro, roasted sweet potato, shredded cabbage, shredded carrots, green onions, cilantro, shelled edamame, adzuki beans, and roasted cashews. Pour the spicy peanut dressing over the salad and toss until well combined.
- Chill and serve: Cover and refrigerate the salad until ready to serve. Enjoy your refreshing and flavorful farro salad.
Notes
- For a nut-free version, omit roasted cashews and substitute tahini or sunflower seed butter in the dressing.
- Use pearled farro for a quicker cooking time compared to whole farro.
- Adjust Sriracha to taste depending on desired spice level.
- Make sure to drain and rinse canned beans thoroughly to reduce sodium.
- Great to prepare a few hours ahead to let flavors meld in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
