Southwestern Farro Salad Recipe with Poblanos

Southwestern farro salad with sweet potatoes and poblanos.

Southwestern Farro Salad Recipe with Poblanos

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.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 281kcal

Author Rachel Gurk

Ingredients

Salad:

3 poblano peppers
2 cups cooked farro, cooked according to package directions
2 sweet potatoes, scrubbed and cut into ½ inch cubes
½ red onion, cut into ½ inch chunks
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (15.25 oz.) corn, drained, or 1 ½ cups fresh kernels (thawed frozen corn is fine, too)
½ cup queso fresco, crumbled
¼ cup chopped fresh cilantro
Optional garnishes: additional chopped cilantro and queso fresco

Dressing:

4 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon chili powder

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 to 4 days.

Video

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, substitute red or green bell peppers for the poblanos. Cut the peppers into one inch chunks and roast them right with the sweet potatoes and onions.
Use a store-bought dressing of your choice instead of making your own.

Nutrition