Southwestern Farro Salad Recipe with Poblanos

Southwestern farro salad with sweet potatoes and poblanos.

4.60 from 5 votes

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 Time30

Cook Time40

Total Time1 10

Course: Salads

Cuisine: Southwestern

Diet: Vegetarian

Servings:

Author: Rachel Gurk

Ingredients

Salad:

3 poblano peppers
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
2 cups cooked farro, cooked according to package directions (see note)
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

Vinaigrette:

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.
3 poblano peppers
Meanwhile, on a separate baking sheet, toss sweet potatoes and onions with oil, salt, and pepper. Roast for 25 to 30 minutes, stirring once, or until golden brown and fork tender.
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
When peppers are blackened, place them in a plastic bag, or a bowl covered with plastic wrap and let cool for 10 to 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.
2 cups cooked farro, cooked according to package directions, 1 can (15 oz.) black beans, rinsed and drained, 1 can (15.25 oz.) corn, drained, or 1 ½ cups fresh kernels, ½ cup queso fresco, crumbled, ¼ cup chopped fresh 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
4 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon chili powder
Serve immediately or store tightly covered in refrigerator for 3 to 4 days.

Video

Notes

How to cook farro: Try Instant Pot farro. It's easy and turns out well. You can cook the whole package and freeze the extra to use later on.
Recipe variations: To make it dairy-free, omit cheese, or use a non-dairy cheese. To make it vegan, omit the cheese and use agave instead of honey. For a gluten-free salad, use quinoa or brown rice instead of farro.
Too spicy? Try substituting 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.
Shortcut: Use a store-bought dressing of your choice instead of making your own.

Nutrition

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