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.
Servings 8 servings
Calories 292kcal
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.
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, use red or green bell peppers, instead of poblanos.
- Use a store-bought dressing of your choice instead of making your own.
Nutrition
Serving: 1g | Calories: 292kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 327mg | Fiber: 7g | Sugar: 7g