Farro Salad

5 from 2 votes

This Sweet Potato-Farro Salad features the best anti-inflammatory grain—farro! Packed with roasted sweet potato, sweet cranberries, salty pistachios, and topped with a zesty lemon dressing, this salad is a crowd pleaser.

Prep Time25

Cook Time30

Total Time55

Course: Dinner, Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Farro Salad

Servings: servings, as a side

Author: Chelsea Lords

Cost: $9.12

Equipment

Ingredients

Farro

1 cup plain pearled farro see note 1
1 cup apple cider not apple cider vinegar
2 cups chicken broth or water
2 bay leaves

Salad

2-1/4 cups sweet potatoes 1 to 2 large potatoes
1 tablespoon olive oil
Salt and pepper
3 tightly packed cups baby spinach and arugula mix optional, see note 2
1/3 cup roasted and salted pistachios coarsely chopped
1/3 cup dried sweetened cranberries
1 large fuji apple diced
Goat cheese or feta or shaved Parmesan cheese, optional

Dressing

1 large lemon
2 tablespoons red wine vinegar
1-1/2 teaspoons Dijon-style mustard
2 teaspoons honey
1/4 cup olive oil

US - Metric

Instructions

Preheat oven to 400°F.
In a medium pot, add farro, apple cider, chicken broth, bay leaves, and 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer until farro is tender and liquid is absorbed, about 30 minutes. (Add more liquid if it is all absorbed and farro is not tender, or drain off excess liquid if farro is tender and there is still liquid.) Remove and discard bay leaves. Place in fridge to cool down while preparing the rest of the salad.
Meanwhile, peel and chop sweet potato(s) into 1/2-inch cubes. Add to a large sheet pan and drizzle on 1 tablespoon oil. Add 1/8 teaspoon salt and pinch of pepper. Toss to coat and space out on pan in an even layer. Bake 15 minutes, then flip/stir around and bake another 10–15 minutes or until tender.
While potatoes are cooking, prepare the dressing. Zest and juice lemon to get 1/4 teaspoon zest and 1-1/2 tablespoons juice. Combine zest and juice with all dressing ingredients in a jar. Season to taste (1 add 1/4 teaspoon salt and a pinch of pepper). Shake to combine and place in the fridge until ready to use.
Once farro is cool, add 2 tablespoons of the prepared dressing and mix through.
Coarsely chop pistachios (or leave whole if desired) and chop the apple. In a large bowl, add the arugula and spinach mix. Top with completely cooled farro, completely cooled sweet potato, pistachios, apple, and dried cranberries. Only add dressing to what you will be eating immediately. Toss with dressing to taste. (You might not use all the dressing, but I do add it all.) If desired, top with cheese (to personal taste preference).

Notes

Note 1: If you already have cooked farro, you’ll need 3 cups cooked and cooled farro. Here is my favorite way to make a big batch of farro and use in recipes (like this one!) throughout the week.

Note 2: I add 3 cups (tightly packed) of this arugula and spinach mix if I plan to eat the entire salad in one sitting. If you’d prefer to make this as a meal prep type meal, leave out the lettuce and keep nuts and cheese separate.

Storage: This salad doesn’t sit well with the dressing—it wilts the toppings and greens quickly. If you aren’t planning to eat the entire salad in one sitting, toss and add dressing, nuts, and cheese to the amount you’ll be eating, and store leftovers separately. Undressed, the salad stays fresh for 3–4 days in the fridge.

Nutrition