Why You’ll Love This Warm Farro Salad with Sweet Potatoes

• It’s a textural dream. You get the wonderful chew of the farro, the creamy-soft sweet potatoes, the satisfying crunch of pecans, and the little pops of briny feta all in one forkful. It’s never, ever boring.
• The make-ahead potential is a lifesaver. You can roast the sweet potatoes and cook the farro a day or two in advance. When you’re ready to eat, just toss everything together while the grains are still warm—it comes together in minutes.
• It’s incredibly versatile. Honestly, think of this as a template. Don’t have pecans? Use walnuts. Not a feta fan? Goat cheese or even chickpeas would be lovely. It’s a recipe that welcomes your personal touch.
• It feels like a hug in a bowl. There’s something so fundamentally satisfying about eating a warm salad. It’s hearty and comforting without being heavy, leaving you feeling full but also wonderfully light and energized.

Ingredients & Tools

• 1 cup semi-pearled farro, rinsed
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small shallot, finely minced
• 3 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup toasted pecans, roughly chopped
• 2 tablespoons fresh parsley, chopped

Tools: A medium saucepan, a large baking sheet, a small bowl for whisking, and a large mixing bowl.

Don’t skip toasting the pecans—it really unlocks their deep, buttery flavor and makes all the difference. And that smoked paprika on the sweet potatoes? It’s not just for color; it adds a subtle, smoky depth that plays so nicely against the sweetness.

Nutrition (per serving)

• Calories: 420 kcal
• Protein: 12 g
• Fat: 18 g
• Carbohydrates: 58 g
• Fiber: 9 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Rinse your farro. Even if the package says it’s pre-rinsed, give it a quick rinse in a fine-mesh strainer under cold water. This removes any excess starch and prevents the cooked grains from being gummy or sticky.
• Cube your sweet potatoes evenly. You’re aiming for ½-inch to ¾-inch cubes. If they’re all roughly the same size, they’ll roast evenly and you won’t end up with some burnt pieces and some undercooked ones.
• Don’t crowd the baking sheet. This is the golden rule of roasting! If the sweet potato cubes are piled on top of each other, they’ll steam instead of roast. Use a large enough sheet and give them some space for that perfect caramelized exterior.
• Toast your own nuts. I know it’s an extra step, but pre-toasted nuts can sometimes be stale. Toasting them yourself in a dry skillet for 3-5 minutes until fragrant is quick and guarantees maximum flavor and crunch.

How to Make Warm Farro Salad with Sweet Potatoes

Serving Suggestions

Complementary Dishes

• Pan-Seared Chicken Breast — A simple, juicy chicken breast seasoned with herbs adds a lean protein that turns this salad into a complete, hearty meal.
• Grilled Lemon Herb Salmon — The rich, flaky texture of salmon pairs exquisitely with the earthy farro and sweet potatoes, and the lemon ties everything together.
• Garlic Sautéed White Beans — For a plant-powered boost, creamy white beans with a bit of garlic add another layer of texture and make the salad even more filling.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes cut through the richness of the feta and complement the lemon in the vinaigrette perfectly.
• Sparkling Water with Lemon & Mint — A non-alcoholic option that’s refreshing and cleansing, mirroring the bright flavors in the salad without overpowering them.
• Earl Grey Iced Tea — The bergamot in the tea has a lovely citrus-floral quality that feels surprisingly sophisticated and light alongside the earthy ingredients.

Something Sweet

• Lemon Olive Oil Cake — It continues the citrus theme in the most delightful way, offering a moist, tender crumb that feels light and elegant after the savory salad.
• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments provide a simple, bittersweet finish that cleanses the palate.
• Honey-Sweetened Greek Yogurt with Berries — It’s creamy, tangy, and just sweet enough to feel like a proper dessert while still keeping things on the lighter side.

Top Mistakes to Avoid

• Mistake: Overcooking the farro. You’re not making porridge! Farro should have a distinct, satisfying chew (al dente). If it’s mushy, it will make the whole salad feel heavy and pasty. Start checking for doneness at the 25-minute mark.
• Mistake: Adding the dressing cold. The beauty of this salad is how the warm ingredients absorb the vinaigrette. If everything is cold, the flavors won’t meld together as harmoniously, and the spinach won’t wilt properly.
• Mistake: Skipping the toasting step for the pecans. Raw nuts can be a bit bland and soft. Toasting them transforms their texture and flavor, giving the salad a necessary crunch and a deep, nutty aroma.
• Mistake: Dressing the salad too far in advance. While the components can be prepped ahead, assemble and dress it just before serving. If it sits for too long, the spinach will become overly wilted and the pecans may lose their crunch.

Expert Tips

• Tip: Massage your spinach. If you’re using mature, sturdy spinach or even kale, give it a quick massage with a tiny pinch of salt and a drop of olive oil before adding the warm ingredients. This breaks down the fibers slightly, making it more tender and easier to eat.
• Tip: Use the farro cooking liquid. Before you drain the farro, scoop out a tablespoon or two of the starchy cooking water. If your salad seems a bit dry after tossing, add a splash of this water—it will help loosen everything up and make the dressing cling to the grains beautifully.
• Tip: Roast your sweet potatoes on parchment. Lining your baking sheet with parchment paper isn’t just for easy cleanup. It prevents the sweet potatoes from sticking and burning on the hot pan, ensuring you get all those delicious, caramelized bits into your salad.
• Tip: Let the shallot mellow in the dressing. After you mince the shallot, let it sit in the lemon juice for 5-10 minutes before you add the oil and other ingredients. The acid will slightly “cook” the shallot, taming its sharp, raw bite and giving it a more rounded flavor.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s a great strategy! Cook the farro and roast the sweet potatoes up to 2 days in advance. Store them separately in airtight containers in the fridge. When ready to serve, gently reheat the farro and sweet potatoes (the microwave is fine for this), then proceed with the recipe from Step 4. The key is to assemble and dress the salad while the main components are warm.

What can I use instead of farro?
Farro has a unique nutty flavor and chewy texture, but other whole grains work wonderfully. Freekeh would be my first choice for a similar chew. Barley is another great substitute. For a gluten-free option, brown rice or sorghum would be perfect. Just adjust the cooking time according to the grain you choose.

My salad seems dry, what did I do wrong?
Don’t worry, this is an easy fix! It usually means the farro absorbed a bit more of the dressing than expected. Simply whisk up another half-batch of the lemon vinaigrette and drizzle it over the top, tossing to combine. You can also add a splash of the farro cooking water or even just a little extra olive oil and lemon juice to loosen it up.

Can I make this vegan?
Easily! Just omit the feta cheese or replace it with a vegan alternative. Also, make sure to use maple syrup instead of honey in the dressing. The salad will still be packed with flavor from the roasted vegetables, toasted nuts, and herby vinaigrette.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad will still taste good, but be aware that the spinach will be fully wilted and the pecans will soften. For the best texture, you can try reheating it gently and adding a handful of fresh spinach and a new sprinkle of toasted nuts before serving.