Wholesome and nourishing, this Warm Farro Salad is loaded with nutrient-rich sweet potatoes, fresh baby spinach, red onion, and pumpkin seeds for crunch. My personal favorite part? Lots of tangy goat cheese!
If you’re unfamiliar with farro, it’s it’s an ancient whole grain with a nutty flavor and slightly chewy texture. It’s a great alternative to white rice and personally, tends to keep my full longer. I’ve also used it as a substitute for wild rice in this sausage, rice, and kale soup and it’s fantastic!
Here, it’s paired with a simple lemon vinaigrette that adds a delicious, bright, acidic taste that coats every single grain. Truly one of my favorite flavor-packed and satisfying vegetarian dinner recipes.
For more easy meatless recipes, consider trying our Kale Salad with Apple and Pecans, Sweet & Savory Wild Rice Salad, or this Hearty Farro Salad with Honey Mustard Vinaigrette next!
Ingredient Notes
The salad is made simply with the following: farro, sweet potato, red onion, pepitas (pumpkin seeds), fresh baby spinach, goat cheese, and chopped fresh herbs. You can use any variety of herbs you like. My go-to’s are dill and chives.
You may see farro labeled as whole farro, semi-pearled farro, or pearled farro. Whole farro is the entire grain in the bran, while semi-pearled has the bran partially removed, and pearled farro has all of the bran removed. I love the nutty taste and texture of farro, regardless of type. Use any variety you like!
The lemon vinaigrette is a mix of extra virgin olive oil, fresh lemon juice, Dijon mustard, garlic, honey, and Kosher salt. Easy!
Directions
- Cook the Farro: Tost the farro in a saucepan, then cover with water (or vegetable broth). Season with Kosher salt, brring to a boil, then reduce heat and simmer for 30-45 minutes, or until tender. Drain.
- Roast the Vegetables: Preheat oven to 425°F. Toss the vegetables with olive oil and salt. Spread them on a baking sheet and roast for 20-25 minutes, or until fork-tender and slightly browned.
- Make the Vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, honey, and Kosher salt. Alternatively, you can shake everything together in a jar with a tight lid.
- Assemble the Salad: In a large bowl, combine the cooked farro, roasted veggie, pumpkin seeds, spinach, herbs, and the dressing. Toss to evenly coat.
- Goat Cheese Time! Top the salad with a few ounces of crumbled goat cheese and additional fresh herbs. Serve warm and enjoy!
Ari’s Best Tips!
- Types of farro: You can use any type of farro: whole farro (completely encased in the bran), semi-pearled farro (partially encased in the bran), or pearled farro (all of the bran has been removed). The cook time will vary based on the variety you choose, but they all taste great and will work fine!
- Use a variety of colorful vegetables for a visually appealing salad.
- For a richer flavor, roast the vegetables with a drizzle of balsamic vinegar.
- Taste the vinaigrette before adding it to the salad and adjust the seasoning as needed.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare everything in advance, then toss to combine when ready to enjoy. Alternatively, you can assemble the entire salad or enjoy it for 4-5 days after. It’s delicious warm, room temperature, or even cold.
- Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving. This salad is not suitable for freezing.
Serving Suggestions
This makes a fantastic and hearty vegetarian main dish on its own, but it’s also fantastic alongside grilled chicken, fish, or tofu for a complete meal.
To really take it over the top, consider a drizzle of aged balsamic vinegar just before serving!
Variations To Try Next
- Stir in a dollop of pesto or hummus.
- Add additional vegetables: I love, love, love roasted beets with goat cheese. It would be a wonderful addition here.
- Make it spicy! To the lemon vinaigrette, you could add 1 finely chopped jalapeño or a generous pinch of crushed red pepper flakes.
Perfect for any fall or winter meal, this definitely checks the boxes for satisfying, filling, and beautiful all at the same time!
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Warm Farro Salad with Roasted Veggies & Goat Cheese
Ingredients
For the salad
- 1½ cups farro
- Kosher salt
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 large red onion, peeled and cut into ½-inch thick half moons
- 2 Tbsp olive oil
- ⅓ cup pepitas, or nuts, such as sliced almonds or pistachios
- 1 (6oz) bag baby spinach, or thinly sliced kale leaves
- ⅓ cup finely chopped herbs, such as fresh dill and chives, plus more dill for garnish
- 2-3 oz goat cheese, crumbled
For the lemon vinaigrette
- ⅓ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1½ tsp Dijon mustard
- 1 clove garlic, grated
- 1 tsp honey
- ½ tsp Kosher salt
Instructions
- Toast the farro. Preheat an oven to 425°F (220°C). Bring a large saucepan of water (at least 4-5 cups) to a rapid boil. Meanwhile, place 1½ cups farro in a large skillet over medium heat. Cook, stirring often, until fragrant, about 2 minutes.
- Cook the farro. Season the water with a couple tablespoons of salt, then add the toasted farro. Reduce the heat to a simmer, then allow the farro to cook uncovered until tender, about 35-45 minutes, stirring occasionally. Note that farro is heartier grain, so it’ll still have a firmer texture than cooked rice. Once tender, drain over a colander.
- Roast the veggies. Place cubed sweet potato and sliced red onion on a rimmed baking sheet, then toss with 2 Tbsp olive oil and ½ tsp Kosher salt. Roast for 20-25 minutes, tossing once halfway through, or until the sweet potato is fork tender.
- Make the salad dressing. In a mason jar, combine ⅓ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1½ tsp Dijon mustard, 1 grated garlic clove, 1 tsp honey, and ½ tsp Kosher salt. Seal tightly with a lid, then shake vigorously until well mixed. Taste and adjust seasoning to your liking.
- Toss with dressing. In a large bowl, combine the warm cooked farro, roasted vegetables, ⅓ cup pepitas (or nuts), 6oz baby spinach, ⅓ cup chopped herbs, and the dressing. Gently toss to combine, then adjust seasoning to taste. You can enjoy this warm, but I prefer to let it sit for 20 minutes and serve it at room temperature.
- Add goat cheese, then serve. When ready to eat, transfer to a large serving bowl, then top with 2-3 ounces crumbled goat cheese (as much as you like) and additional fresh dill for garnish. Enjoy!
Notes
- You can use almost any combination of fresh herbs that you have on hand. I like dill and chives together. Tarragon, mint, parsley, or basil would work as well.
- Goat cheese can be substituted with feta cheese.
- If you don’t want the spinach to be wilted, you can simply wait to toss with the farro until completely cooled.
- To make-ahead: You can prepare everything in advance, then toss to combine when ready to enjoy. Alternatively, you can assemble the entire salad or enjoy it for 4-5 days after. It’s delicious warm, room temperature, or even cold.
- Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving. This salad is not suitable for freezing.
Nutrition
Photography by: Megan McKeehan
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