Warm Winter Farro Salad

This Warm Winter Farro Salad is a delicious combination of sweet and savory ingredients. With every bite, you get a burst of different flavors and textures that is so satisfying! This nutrient rich salad is filled with wholesome ingredients like farro, Brussels sprouts, sweet potatoes, dates, pistachios, and fresh mint, which are tossed with a flavorful dressing. For an extra special touch, top with pomegranate arils and feta cheese.

This farro salad can be served warm or at room temperature, and many of the ingredients can be made ahead of time. This hearty vegetarian salad is so tasty and it will give you energy for hours. Can easily be made plant based! To learn how to make this absolutely wonderful farro salad recipe, see the printable recipe card below or take a look at the recipe video.  For other recipe variations (including Make Ahead Instructions) and to learn about the health benefits of this farro recipe, visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below.)

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Main Dishes, Side Dishes, Soups & Salads, Vegetarian, Vegan, Dairy Free, Gluten Free, Healthy, Entertaining

Mediterranean, American, Californian, Healthy

Servings: 6

Author: Prep My Recipe

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WARM WINTER FARRO SALAD

This Warm Winter Farro Salad is a delicious combination of sweet and savory ingredients. This farro salad can be served warm or at room temperature. Many of the ingredients can be made ahead of time. This vegetarian salad is so tasty and satisfying that it will give you energy for hours. Can easily be made dairy-free & plant based!

Prep Time: 25 MinBaking Time: 30 MinTotal Time: 55 Min

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Ingredients

DRESSING:

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar (or apple cider vinegar)
• ½ tablespoon Dijon mustard
• ½ tablespoon honey (or pure maple syrup)
• 1 teaspoon Za’atar seasoning
• ⅛ teaspoon kosher salt (or to taste)
• 1 pinch ground black pepper (or to taste)

ROASTED VEGETABLES:

• 3 cups Brussels sprouts, halved or quartered (about 12 large)
• 3 cups sweet potatoes, peeled & cubed
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt (or to taste), divided
• ⅛ teaspoon ground black pepper (or to taste), divided
• ⅛ teaspoon Chinese 5 Spice (or cinnamon)

FARRO:

• 1 cup farro (10 minute - see Note #1)
• 2 cups fat free vegetable stock (or veggie broth - see Note #2)
• 1 teaspoons kosher salt (or to taste)
• 1 bay leaf

SALAD:

• ½ cup unsalted roasted pistachios, chopped
• ½ cup Medjool dates, pitted & roughly chopped
• ¼ cup fresh mint leaves, chopped
• 4 ounces feta cheese, crumbled (optional)
• 2 tablespoons pomegranate arils (optional)
• Extra virgin olive oil for drizzling (optional)

Instructions

DRESSING:

1. To a Mason jar (12 ounce), add olive oil, vinegar, mustard, honey (or maple syrup), Za’atar seasoning, salt, and pepper. Cover tightly with lid, and shake vigorously until emulsified.

ROASTED VEGETABLES:

1. Place oven rack in the middle of your oven, and preheat oven to 400°F. Line a baking sheet pan with parchment paper, and set aside.
2. Cut off and discard bottom stems from Brussels sprouts, then halve sprouts lengthwise (or if large, quarter them). To a large mixing bowl, add half the olive oil, and half of the salt and pepper. Mix well, then add the halved Brussels sprouts, and toss well to coat. Dump onto one half of the prepared baking sheet, and spread in 1 layer (covering only half of the pan).
3. Peel and chop sweet potatoes into 1 inch cubes. Add remaining 1 tablespoon of olive oil to the same bowl, Chinese 5 Spice (or cinnamon), and remaining salt and pepper, and mix. Add the chopped sweet potatoes, and toss well to coat. Dump onto the other half of the prepared baking sheet, and spread in 1 layer. Set the mixing bowl aside. Bake veggies for about 20 minutes. Make the farro while the veggies are roasting.
4. After 20 minutes, test veggies for doneness (tender when the tip of a knife is inserted). If veggies are still a bit stiff, toss (or flip them over) and bake for another 5 minutes, or until tender (see Note #3). Allow them to cool until warm or room temperature.

FARRO:

1. To a medium saucepan (3 quart), add farro, stock, and salt, and stir to combine. Drop in the bay leaf, and bring to a boil on medium-high heat. Once at a boil, turn to low heat, simmer uncovered (stirring occasionally) for about 30 minutes until farro is tender and has absorbed all the liquid. Once farro is cooked, discard the bay leaf, gently stir again, and set farro aside to cool a bit.
2. While the farro is simmering, prepare the dressing and salad ingredients.

SALAD:

1. Roughly chop pistachios. Remove pits from dates, and roughly chop into ½ inch pieces. Chop fresh mint. Crumble feta, and set each ingredient aside.
2. To assemble the salad, add warm (or room temperature) farro, warm Brussels sprouts, and sweet potatoes to the large mixing bowl. Shake the dressing once more, then pour onto farro and veggies. Toss well until coated, then add chopped pistachios, dates, and mint, and gently toss until coated. Taste for seasoning, and adjust if needed.
3. Plate, and top with a sprinkle of crumbled feta cheese (optional), and pomegranate arils (optional). Drizzle with a little olive oil to finish (optional), and enjoy!

Notes

1. I used Trader Joe’s 10 minute farro for this recipe. Cooking time is based on this specific brand. For an organic option try Bob’s Red Mill grain farro. For all other brands besides Trader Joe’s 10 minute farro, keep in mind that the cook time for the farro may vary. I recommend a quick taste test after 30 minutes.
2. If you prefer, you can use chicken stock instead.
3. If the veggies are not done at the same time (i.e., one veggie is cooked before the other), just remove the cooked veggie and set it aside. Put the other veggie back into the oven, and cook until tender. Keeping them at separate ends of the pan allows you to easily remove one veggie without stopping the cooking process for the other. 
4. It’s best to prepare the veggies first. While they are roasting, cook the farro. While the farro is cooking, prep the dressing and the salad ingredients. Using this order should allow you to finish all of the ingredients at about the same time (including a few minutes to cool the veggies and the farro). This salad is best served warm or at room temperature. 
5. To make this a dairy-free and plant based recipe, just omit the feta cheese!
6. Makes 6 servings.

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Nutrition Facts

Calories

477.32

Fat (grams)

23.02 g

Sat. Fat (grams)

5.09 g

Carbs (grams)

60.75 g

Fiber (grams)

11.03 g

Net carbs

49.72 g

Sugar (grams)

16.65 g

Protein (grams)

10.99 g

Sodium (milligrams)

746.52 mg

Cholesterol (grams)

16.82 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Feta cheese is included in the nutritional calculations; however, the other optional garnishes are not included in the nutritional information.

https://PrepMyRecipe.com/blog/recipe-warm-winter-farro-salad

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SERVING SUGGESTIONS

Serve warm or at room temperature. Many of the ingredients can be made ahead of time (for Make Ahead Instructions, see the Pimp My Recipe section in my Blog Comments & Tips below). This salad can be served in two ways; 1) as a plant-based salad, or 2) fully loaded when topped with pomegranate arils and feta cheese.

Plant-Based Version

Feta Cheese & Pomegranate

BACK TO RECIPE

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VIDEO

How to Make this Hearty Warm Winter Farro Salad!

BACK TO RECIPE

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Blog Comments & Tips

Deliciously hearty and nutrient-rich!

Filled with fresh and wholesome ingredients, this Warm Winter Farro Salad may be vegetarian, but it is quite hearty and so incredibly delicious! This satisfying vegetarian salad is wildly tasty and is sure to give you energy for hours. Also, it can easily be made dairy-free and plant-based. 

I was first introduced to this salad by my step-son, Sean. Over the years, I’ve watched Sean become a wonderful cook and have appreciated his fearless approach to combining flavors and unique ingredients. This year in honor of Father’s Day, we were fortunate enough to have him offer to make a wonderful lunch for my husband (his dad). We spent the afternoon chatting and enjoying each other’s company while he made a version of this farro salad for us. We both enjoyed it so much that I asked him for the recipe.  

Sean gave me the basic ingredients and I used it as a guide to develop the recipe and make it my own. After a few experiments, I settled on this version of the recipe, which I hope you will love as much as I do. Many of the ingredients can be made ahead of time, and assembled just before serving. 

This nutrient rich salad has so many health benefits, I thought I’d share some with you.

• Rich in Fiber: Farro, Brussels sprouts, sweet potatoes, and dates are all high in dietary fiber, which aids in digestion and helps regulate blood sugar levels. 

• Antioxidants: Brussels sprouts, sweet potatoes, dates, pistachios, pomegranate arils, and fresh mint, are all rich in antioxidants, which help neutralize harmful free radicals in the body, reduce oxidative stress, and may lower the risk of some chronic diseases such as heart disease, cancer, and diabetes.

• Nutrient-Dense: This salad is packed with essential vitamins and minerals, including vitamin A, vitamin C, vitamin K, potassium, magnesium, and B vitamins. These nutrients are vital for maintaining overall health, supporting immune function, promoting healthy skin, bones, and vision.

• Healthy Fats: Pistachios and olive oil both provide healthy fats, particularly monounsaturated fats and omega-3 fatty acids. These fats are beneficial for heart health, reducing inflammation, and supporting brain function.

• Low Glycemic Index: Despite containing sweet potatoes and dates, this salad has a relatively low glycemic index due to its fiber content and balanced combination of nutrients. This means it may help stabilize blood sugar levels, making it a suitable option for those looking to control their blood sugar levels.

• Supports Gut Health: Fiber-rich ingredients like farro, Brussels sprouts, and dates, promote a healthy gut microbiome. Balanced and diverse gut microbiota is associated with improved digestion, immune function, and overall well-being.

How do you ensure the best results from this recipe?

My 5 tips to making Warm Winter Farro Salad:

1. Use fresh, organic produce when possible. 

2. Farro brands vary in their cooking process, and can sometimes come out too firm (similar to rice that is not fully cooked). For this recipe, I prefer using Trader Joe's 10 minute farro. In my experience, it doesn’t actually take 10 minutes, but I found the right formula to make it perfect every time. If followed carefully, the instructions in this recipe should yield the perfect farro based on this product. 

3. Be sure to chop your vegetables the same size so they roast evenly and fairly quickly. You want the sweet potatoes in 1 inch cubes, and the Brussels sprouts to be in halves if they are small, or quarters if they are larger. 

4. If you are making all the ingredients in this recipe just before serving (i.e., you are not making it ahead of time), then timing is key. I find it better to start with the dressing, then the vegetables, and while the veggies are roasting, make the farro. During the last few minutes of cooking, you can chop the dates, pistachios, and fresh mint. Don’t worry if everything isn’t blazing hot at the same time, as this salad tastes great served warm or at room temperature. 

5. Taste for seasoning, as you go. You can always adjust by adding more salt or pepper, but you cannot take away salt. Keep in mind that if you are topping the salad with feta cheese, it can be very salty on its own. 

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Dairy Free & Vegan: To make this a dairy-free and plant-based recipe, simply omit the feta cheese at the end. If you are on a plant-based diet, replace the honey in the dressing with pure maple syrup (or agave nectar).

• Make it with Butternut Squash: For a slight change in the recipe, swap out the sweet potatoes for butternut squash. You will need 3 cups cubed butternut squash for this recipe. Simply roast the squash using the same seasoning and in the same manner as directed (cut into 1 inch cubes). They should be finished roasting at the same time as the Brussels sprouts.  

• Make it with Pumpkin: If you prefer to use pumpkin instead of sweet potatoes or butternut squash, you’ll have to roast the pumpkin differently. Just halve the pumpkin lengthwise, remove and discard the strings and seeds, brush the insides with olive oil, and sprinkle them with salt and pepper. Place pumpkin cut-side down on a prepared baking sheet, and roast them at 400°F for 30-35 minutes until tender. Allow to cool slightly before cutting into cubes (cut them directly in the pumpkin halves). Then scoop out the cubes with a large spoon, and add to the salad as directed. For this recipe, you will need 3 cups of cubed pumpkin.

• Don’t Like Dates? You want a chewy element in this salad for added texture. Just replace the dates with dried cranberries. It will add the right texture and will offer a sweet and tart ingredient to the salad.

• Make Ahead Instructions: Make the dressing up to 2 days ahead of time, and store refrigerated in an airtight container. You can roast the veggies and make the farro up to 1 day ahead of time. Simply microwave briefly to bring them to a warm temperature before tossing them with the dressing and the other ingredients. Chop the roasted pistachios and Medjool dates up to 2 days ahead of time. Store pistachios and dates individually in an airtight container at room temperature. Just before assembling, bring the dressing to room temperature (about 15 minutes or so). Then chop the fresh mint, and toss all the ingredients with the dressing according to the instructions above.

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to cut your veggies the same size so they roast evenly and are finished cooking at the same time.

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A big thanks to my step-son, Sean, who developed the base recipe for this wonderful salad. I used his recipe as a starting point, then changed up a few ingredients, and added just a bit more pizazz with some extra spices and additional toppings.

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