Let’s face it – most salads out there? Meh. They’re either too light, too leafy, or too busy trying to be something they’re not. This one doesn’t do any of that. The sweet potato farro salad is a proper plate of food. You chew it. You taste the contrast. It leaves you full without weighing you down.

Sweet roasted cubes of potato, chewy farro, tomatoes that burst when bitten into, and the right amount of raw greens – this isn’t about fancy food. It’s about balance. It’s satisfying in a way that doesn’t require explanation. I’ve made this in tiny kitchens, with half the ingredients missing, and it still worked.

Active Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

You’re not building a shrine here – just a salad that doesn’t suck. Here’s what to grab:

• 1 cup farro, uncooked
• 2 medium sweet potatoes, peeled and chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, sliced thin
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1 cup baby spinach
• Chopped parsley (optional but recommended)

Instructions

Preparation

Get the oven to 400°F (200°C).

While that warms up, rinse your farro under cold water and let it drain. Take a baking sheet and toss the chopped sweet potatoes, bell pepper, onion, and tomatoes right on it. Hit them with olive oil, smoked paprika, a good amount of salt, and a bit of pepper. Mix them around so everything’s coated. Hands work best.

Slide the tray into the oven. Give it about 25–30 minutes. Flip the pieces once around halfway, if you’re nearby. If not, it’ll still work.

Cooking

Put your farro in a medium saucepan. Add 3 cups of water. Bring to a boil, then reduce to low and simmer. After about 20–25 minutes, it should be tender but not mushy. Drain off the water and let it sit uncovered.

While the farro cools a bit, grab a small bowl. Whisk together the balsamic, mustard, maple syrup, and olive oil until it looks smooth. That’s your dressing – punchy but sweet.

Serving

Now comes the part where it all comes together.

In a large bowl, toss the farro with the roasted vegetables. Add the spinach while the farro’s still warm so it wilts just slightly. Pour over the dressing and give it a gentle mix. Finish with chopped parsley if you have it.

Eat it warm. Eat it cold. It holds up in the fridge and might even taste better the next day.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 340
• Total Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 240mg
• Total Carbohydrates: 52g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 7g

Tips and Variations

This recipe doesn’t demand strict rules. It works with changes. Try any of the following:

• Avocado slices – Creamy, mellow, and balances the acidity
• Roasted chickpeas – Crunchy, spiced, and make it more filling
• Other greens – Kale works well; just massage it first so it doesn’t chew like a tire

You could add nuts or seeds for texture. Leftover cooked veggies won’t hurt either.

Conclusion

This isn’t rabbit food. It’s not a “clean eating” stunt, either. It’s just good. Nutty farro, rich sweet potatoes, and fresh greens all tied together with real flavor. The kind of food that doesn’t make a fuss – just works.

Farro salad recipes vegan people actually want to eat are hard to come by. This one’s solid. No lecture, no fluff, just food that makes sense on a plate. Call it a vegetarian farro bowl if that’s what gets it on the table. Doesn’t matter. It holds up.

Hungry for more? Explore our handpicked collection of delicious salad recipes.