Sweet Potato Farro Salad for Supper

This Sweet Potato-Farro Salad stars our new favorite anti-inflammatory grain–farro! With roasted sweet potatoes, sweet cranberries, salty pistachios, and a completely irresistible lemon dressing, this salad is a hit with everyone that tries it!

Love a good grain salad? Try this favorite Quinoa Salad Recipe, Bulgur Salad, or Wild Rice Salad next.

a reliable Farro Salad

If you’ve never tried farro, I’m here to convince you that it needs to be in your life with this recipe! It’s one of my all-time favorite grains and might just take the #1 spot with how we prepare it in this salad.

Farro is a whole grain similar to brown rice. It has a wonderful chewy yet tender texture with a slightly nutty flavor. Originating from the Tuscan region of Italy, farro is very filling, rich in protein, and high in fiber.

We cook the farro in apple cider, which not only adds a satisfying flavor but also gives it a subtle sweetness.

The way I prepare the farro for this salad makes it unbelievably satisfying. I was inspired by Chef Ryan Hardy of the Italian-influenced Charlie Bird restaurant in New York City.

What Does Farro Taste Good With?

I cook farro in apple cider and chicken broth with sea salt and bay leaves. This makes the most flavorful farro.

• Apple cider. Make sure to use real apple cider, not apple cider vinegar. Cider is an unfiltered, unsweetened, non-alcoholic drink made from apples. Farro cooked in vinegar would taste awful!
• Chicken broth. The better the broth, the better the farro will taste. Use from-scratch chicken broth or a good quality brand like Swanson® (not sponsored, just a fan).
• Bay leaves. These add a subtle bitterness that keeps the farro from tasting too heavy, making the flavors balanced and lively.
• Salt. This brings all the flavors to life. Don’t be afraid to add a pinch more if needed.

Quick Tip

Do You Cook Farro With Lid On Or Off?

You can cook it either way, but I prefer cooking it without the lid. Simmer the farro until it’s chewy and tender. The liquid should be absorbed by then, but if it’s not tender enough, add a bit more liquid. If there’s too much liquid, simply drain the excess.

Farro Salad Dressing

Below we’ll break down the ingredients in this dressing, interspersed with specific ingredient tips!

• Dijon mustard. It is satisfying to Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!
• Olive oil. The better the olive oil, the better the vinaigrette will taste. It is worth extra virgin olive oil.
• Honey. For a sweeter dressing, add more honey slowly to taste.
• Lemons. Bottled lemon juice doesn’t have the same flavor as fresh lemons, which are one of the main flavors here. The dressing also benefits from lemon zest, so use fresh lemons.
• Red wine vinegar. I add red wine vinegar for extra tang and flavor, instead of relying only on lemon juice.
• Salt and pepper. No dressing is complete without salt and pepper. Add to taste, remembering that an extra pinch can make the difference between a good and a stellar dressing!

Quick Tip

You won’t believe how simple this dressing is to make. All you need is a jar with a lid or a small bowl and a whisk. Just combine all the ingredients and shake or whisk until everything is mixed and smooth. It’s really that straightforward!

What Is Farro Salad Made Of?

This salad contains farro (of course), which is hulled wheat grains. Combine it along with roasted sweet potatoes, an arugula/spinach mix, dried sweetened cranberries, salted pistachios, and an apple. We drizzle everything in a simple lemon-honey vinaigrette.

Below are a few more ingredient-specific details:

• Roasted sweet potatoes. If you’ve never roasted sweet potatoes, you’re in for a serious treat! They are amazing in this salad recipe. Check out our Roasted Sweet Potatoes recipe post for more details on this portion of the recipe. Once you try them, you’ll be convinced! These are nothing like boiled and mashed yams you may have had years ago.
• Pistachios. Save time (and your fingers!) by purchasing shelled pistachios. home cooks enjoy roasted and lightly salted pistachios best — more flavor without any extra effort on your part. (Here are the ones we use in this salad.)
• Apple. Choose your favorite variety–home cooks enjoy Fuji, Honeycrisp, or Pink Lady best. If you want more of a tart flavor, try Granny Smith instead.

Variations

• To make a warm Sweet Potato-Farro Salad, skip the arugula/spinach mix. Let the farro cool to warm, then toss all the ingredients together and enjoy right away.
• Add shaved Parmesan, goat cheese, or feta to this Farro Salad. a reliable is creamy goat cheese!
• For a summer Farro Salad, swap out the apple for blackberries—it’s satisfying!
• Make a Greek Farro Salad by using Greek Salad Dressing and adding toppings like cherry or sun-dried tomatoes, Kalamata olives, roasted red pepper, and feta cheese.

More Salad Recipes

• Winter Salad with a creamy maple dressing
• Grapefruit Salad with a balsamic vinaigrette
• Jennifer Aniston Salad made with quinoa or bulgur
• Blueberry Corn Salad with a fresh basil dressing
• Tuna Nicoise Salad with green beans, potatoes, and hard-boiled eggs

Ingredients

• 1 cup pearled farro (plain, see note 1)
• 1 cup apple cider (not apple cider vinegar)
• 2 cups chicken broth (or water)
• 2 bay leaves
• 2-1/4 cups sweet potatoes (1 to 2 large potatoes)
• 1 tablespoon olive oil
• Salt
• 3 tightly packed cups baby spinach and arugula mix (skippable, 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, skippable)
• 1 large lemon
• 2 tablespoons red wine vinegar
• 1-1/2 teaspoons Dijon-style mustard
• 2 teaspoons honey
• 1/4 cup olive oil

Method

1. Heat oven to 400°F.
2. 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.
3. While that cooks, 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.
4. 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.
5. Once farro is cool, add 2 tablespoons of the prepared dressing and mix through.
6. 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).