Southwestern Farro Salad Recipe with Poblanos
Posted: 05/20/2020
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Exploding with color and flavor, this farro salad recipe has it all: roasted sweet potatoes, spicy roasted poblano peppers, black beans, corn, and cilantro, with an easy homemade chili lime dressing.
Farro salads are way at the top of my favorites list. Roasted vegetables are right up there, too. So this southwestern farro salad recipe with roasted sweet potatoes, poblano peppers, and red onions has rocketed right to the top. Friends, I could eat this salad every day and not grow tired of it! I know you’re going to love it too!
Have you tried farro yet?
Farro has been around for literally thousands of years but has more recently become popular again. It’s an ancient wheat grain, usually emmer wheat, although it can be einkorn or spelt. Farro has a nutty flavor, a chewy texture, and loads of health benefits.
Notice that it is wheat, so it’s not gluten-free.
So delicious, and healthy, this vegetarian farro salad recipe is sure to become one of your favorites, too.
About this southwestern farro salad:
If you’re looking for a side salad with lettuce or greens, southwestern farro salad isn’t it. This farro salad recipe is hearty: a vegetarian main dish, or a substantial side dish. Eat it for a satisfying lunch or dinner. You won’t be feeling hungry again in an hour. The complex carbohydrates will stick with you for awhile.
Begin by making the farro. This can easily be done ahead of time. I almost always have a couple bags of cooked farro in my freezer.
Roast the poblanos using one of the 4 methods outlined in this post. For this farro salad recipe, I recommend using the oven method since you’ll be using the oven anyways to roast the sweet potatoes and red onions. You might as well do it all at once, right?
Whisk together the easy dressing: lime juice, olive oil, honey, and chili powder. By the way, this dressing is delicious on all sorts of salads with a southwestern flair.
Okay, now it’s time to assemble that delicious southwestern farro salad! Combine the roasted vegetables, farro, black beans, corn, queso fresco, and cilantro, then gently fold in the dressing.
Garnish with more cheese and cilantro, if desired. Enjoy!
How to make this farro salad recipe your own:
- Make this salad dairy-free simply by leaving out the cheese, or using a non-dairy cheese. Vegans, same thing, and use agave instead of honey.
- Looking for gluten-free recipes? You can substitute another sturdy grain for the farro, such as quinoa or brown rice.
- Instead of poblano peppers, for a less spicy salad, use red or green bell peppers. You can roast those right with the sweet potatoes and red onions, no need to peel.
- Use a store-bought dressing of your choice instead of making your own.
Storage Tips
You can easily make this salad ahead. Tightly covered, southwestern farro salad will keep in the fridge for three to four days. It will taste just as good as the day you made it. Perfect for lunchboxes, too.
Or, if you prefer, make the components of the salad ahead. Make a big batch of farro and keep it in the freezer. I usually cook the whole bag of farro at once so I can easily put together one of the recipes listed below, or a brand new one. Roast the veggies ahead of time and store those in the fridge.
Other farro recipes
Since farro is so nutritious, filling, and versatile, I like to use it in lots of recipes. Here’s a few for you to consider:
- Kale Salad with farro and honey Dijon dressing
- Farro Salad with butternut squash, bacon, and cranberries (perfect for fall)
- Farro Salad with za’atar, broccoli and feta (with flavors of the Middle East)
- Farro Salad with chicken, beets, and red wine vinaigrette
- Stuffed Acorn Squash with farro, sausage, and apples
- Instant Pot Farro Stuffing with sausage and sweet potatoes (a main dish, or a hearty side)
- Chicken Soup with Farro and Vegetables
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Exploding with color and flavor, this farro salad recipe has it all: roasted sweet potatoes, spicy roasted poblano peppers, black beans, corn, and cilantro, with an easy homemade chili lime dressing.
Ingredients
- 3 poblano peppers
- 2 cups cooked farro, cooked according to package directions
- 2 sweet potatoes, scrubbed and cut into 1/2 inch cubes
- 1/2 red onion, cut into 1/2 inch chunks
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15.25 oz) can corn, drained, or 1 ½ cups fresh kernels
- ½ cup queso fresco, crumbled
- ¼ cup chopped fresh cilantro
- 4 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon chili powder
- Garnish with chopped cilantro and more queso fresco, if desired
Instructions
- Preheat oven to 400ºF.
- Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 40 minutes or until skins are blackened, flipping once.
- Meanwhile, on a separate baking sheet, toss sweet potatoes and onions with oil, salt, and pepper. Roast for 25-30 minutes, stirring once, or until golden brown and fork tender.
- When peppers are blackened, place them in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes. When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds. Dice.
- In a large bowl, combine farro, roasted sweet potatoes and onions, diced poblanos, black beans, corn, queso fresco, and cilantro..
- In a small measuring cup, whisk together lime juice, olive oil, honey, and chili powder. Pour over salad and toss to combine. Taste and season with more salt and pepper as needed
- Serve immediately or store tightly covered in refrigerator for 3-4 days.
Notes
- Dairy-free: omit cheese, or use a non-dairy cheese.
- Vegan: omit cheese, use agave instead of honey.
- Gluten free: Use quinoa or brown rice instead of farro.
- For less spiciness, use red or green bell peppers, instead of poblanos.
- Use a store-bought dressing of your choice instead of making your own.
Nutrition Information
Serving: 1g, Calories: 292kcal, Carbohydrates: 39g, Protein: 12g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 327mg, Fiber: 7g, Sugar: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben is surprisingly a big fan of this salad as well!
Changes I would make: None are necessary, but you can work with what you have in the house.
Difficulty: A little bit of chopping involved, but it’s easy!
denise says
looks delicious.
I’ve had farro once–received it in a meal kit.
Rachel Gurk says
It’s really tasty, and so filling!