Farro Salad with Goat Cheese

Recipe Snapshot



Total Time

1 h 35 min




Preheat an oven. Bring a large saucepan of water (at least 4-5 cups) to a rapid boil. Meanwhile, place farro in a large skillet over medium heat. Cook, stirring often, until fragrant.

Toast 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. Once tender, drain over a colander.

Cook the farro


Place cubed sweet potato and sliced red onion on a rimmed baking sheet, then toss with olive oil and Kosher salt. Roast tossing once halfway through, or until the sweet potato is fork tender.

Roast the veggies


In a mason jar, combinebextra virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic clove, honey, and Kosher salt. Seal tightly with a lid, then shake vigorously until well mixed. Taste and adjust seasoning to your liking.

Make the salad dressing


In a large bowl, combine the warm cooked farro, roasted vegetables,  pepitas (or nuts), baby spinach, chopped herbs, and the dressing. Gently toss to combine, then adjust seasoning to taste.

Toss with dressing


When ready to eat, transfer to a large serving bowl, then top with crumbled goat cheese (as much as you like) and additional fresh dill for garnish. Enjoy!

Add goat cheese, then serve


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