Farro and Sweet Potato Recipe with Lemon-Herb Dressing

This farro and sweet potato recipe is a warm grain bowl made with chewy farro, roasted sweet potato, peppery greens, feta, and a bright lemon-herb dressing. It works as a satisfying vegetarian main or a hearty side, with the farro simmered until tender and the sweet potato roasted until browned at the edges.

Ingredients

1 cup (190 g) pearled farro, picked over and rinsed
1 pound (450 g) sweet potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
3 tablespoons (45 ml) extra-virgin olive oil, divided
¾ teaspoon (4 g) kosher salt, divided, plus more for the cooking water
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
3 cups (710 ml) low-sodium vegetable broth or water
1 teaspoon (2 g) finely grated lemon zest
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
1 teaspoon (5 ml) Dijon mustard
1 small garlic clove (about 3 g), finely grated or minced
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (3 g) chopped fresh dill, or 1 teaspoon (1 g) dried dill
2 cups (60 g) baby arugula or baby spinach
½ cup (75 g) crumbled feta
¼ cup (30 g) toasted pepitas, optional

Instructions

Heat the oven and prepare the sweet potatoes. Set a rack in the middle of the oven and heat it to 425°F (220°C). Line a rimmed baking sheet with parchment for easier cleanup, if you like. Cut the sweet potatoes into pieces of similar size so they soften at about the same rate. Toss them on the sheet with 1 tablespoon (15 ml) of the olive oil, ½ teaspoon (3 g) of the salt, and the black pepper. Spread the pieces into one layer with a little space between them; crowding traps steam and makes them less likely to brown.
Roast until tender and browned. Roast the sweet potatoes for 25 to 30 minutes, turning them with a spatula after about 15 minutes. They are ready when a knife slides into a cube easily and several sides have golden-brown spots. If the pieces are not tender at 25 minutes, give them another 3 to 5 minutes. Set the pan aside while you cook the farro.
Simmer the farro. Bring the vegetable broth or water to a boil in a medium saucepan. Add the rinsed farro and a pinch of salt, then reduce the heat to maintain a steady simmer. Cook uncovered for 20 to 25 minutes, stirring once or twice, until the grains are pleasantly chewy and tender. Pearled farro can vary by brand, so begin checking at 20 minutes. If liquid remains when the grains are done, drain it; if the pan becomes dry before the farro is tender, add hot water a few tablespoons at a time.
Drain and season the grains. Drain the farro well if needed and return it to the warm saucepan. Stir in 1 tablespoon (15 ml) of olive oil and the remaining ¼ teaspoon (1 g) of salt. Taste a few grains. They should be tender with a little bite, not hard in the center. Let the farro sit for 2 minutes so excess steam can escape before assembling the bowl.
Make the lemon-herb dressing. In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, garlic, parsley, dill, and the remaining 1 tablespoon (15 ml) olive oil. Taste and add black pepper or a pinch of salt as needed. The dressing should taste lively and slightly sharp on its own; the grains and sweet potato will soften that brightness when everything is combined.
Assemble and serve. Put the warm farro in a large serving bowl and fold in the arugula or spinach so the leaves just begin to wilt. Add the roasted sweet potatoes and about two-thirds of the dressing, then toss gently. Scatter the feta and pepitas over the top and drizzle on the remaining dressing. Taste a bite with a little of each component and adjust with extra lemon juice, salt, or pepper before serving.

Tips

Check what kind of farro you have. This recipe is timed for pearled farro, which has some of its bran removed and cooks relatively quickly. Semi-pearled farro may need 25 to 35 minutes, while whole farro can take substantially longer and may benefit from soaking. Follow the package timing and check for tenderness rather than relying only on the clock. If you use a slower-cooking kind, start it before the potatoes so both components finish close together.
Cut evenly and leave room on the pan. Small, evenly sized cubes cook more reliably than a mixture of tiny and large pieces. Arrange them in a single layer; if your baking sheet is crowded, use two pans. Crowding is a common reason roasted vegetables turn soft and pale instead of developing browned edges.
Use broth for more savory depth, or water for a lighter base. Low-sodium broth adds flavor to the grains, while water lets the lemon and herbs stand out more clearly. Salt the cooking liquid lightly either way, since feta and the dressing add seasoning later. If your broth is already salty, wait to add extra salt until the final tasting.
Keep the dressing and crunchy toppings separate for leftovers. The greens soften after they are dressed, and pepitas lose their crunch if they sit against warm, moist ingredients. If you expect leftovers, set aside some dressing and toppings and add them just before eating.

Serving Suggestions

Serve the bowl warm as a vegetarian lunch or dinner, either on its own or with a simple soup. For a more substantial spread, pair it with roasted broccoli, sautéed green beans, or a platter of crisp vegetables and hummus. The lemony dressing gives the dish enough contrast to work alongside richer foods, while the feta brings a salty, creamy note to each serving.

For an easy plated meal, spoon the farro mixture into shallow bowls and finish each portion with extra herbs, a little feta, and a few pepitas. A wedge of lemon at the table lets everyone adjust the acidity. It can also be served at room temperature: let the cooked farro and sweet potato cool briefly, then add the greens and dressing shortly before serving so the leaves stay fresh.

Variations

Change the greens or herbs. Baby spinach is mild and wilts quickly; arugula adds a peppery edge. Chopped kale can also work, but massage it with a teaspoon of dressing first and allow a few minutes for it to soften. In place of dill, use more parsley, chopped chives, or a small amount of fresh mint. Dried dill is a practical substitute, though its flavor is less fresh and more concentrated.

Make it dairy-free. Leave out the feta and add a few chopped olives or a spoonful of toasted sunflower seeds for salty or crunchy contrast. You can also use a dairy-free feta-style topping if that suits your needs. Without feta, taste the bowl again before serving; it may need an extra pinch of salt or a little more lemon.

Try a different grain or add beans. Wheat berries or spelt can replace farro, but they have different cooking times and may need more liquid, so cook them according to their package directions. For a more filling plant-based variation, fold in one drained and rinsed 15-ounce (425 g) can of chickpeas. Pat them dry and roast them on a second pan if you want them browned; otherwise, add them after cooking and warm them briefly with the farro.

Adjust the dressing to your pantry. If you do not have Dijon mustard, leave it out or use 1 teaspoon (5 ml) of smooth yellow mustard; the latter gives a milder, slightly different flavor. A small splash of red wine vinegar can stand in for some of the lemon juice, but keep the lemon zest if possible for its fresh aroma. Add any substitute gradually and taste as you go.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The farro and sweet potato keep for 3 to 4 days in the refrigerator. For the best texture, store the greens, feta, pepitas, and any reserved dressing separately when possible. If the bowl is already assembled, it will still be safe to keep chilled for that same period, but the greens will wilt and the pepitas will soften.

To reheat, warm a portion in the microwave in short intervals, stirring once or twice, or heat it in a covered skillet over medium-low heat with a tablespoon of water. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add fresh greens, feta, herbs, and dressing after heating. You can also eat the grain-and-vegetable mixture cold or at room temperature; keep it refrigerated until shortly before serving and avoid leaving it out for more than 2 hours.

For longer storage, freeze the farro and roasted sweet potato without the greens, feta, or dressing in a freezer-safe container. Use within about 2 months for the best texture. Thaw overnight in the refrigerator and reheat thoroughly; the sweet potato may be softer after freezing, so a skillet can help drive off moisture and refresh the edges.

Frequently Asked Questions

Do I need to soak farro before cooking?
No, not when using pearled farro as specified here. Rinsing removes surface dust, and the grains cook directly in simmering liquid. Whole farro often takes longer and may cook more evenly after soaking, so check its package instructions and allow extra time if you choose it.

How can I tell when farro is done?
Taste a few grains rather than judging only by appearance. Properly cooked farro is tender enough to chew comfortably but retains a pleasantly firm, slightly chewy center. If it is still hard, continue simmering and add a little hot water if the pot is nearly dry.

Can I make this recipe ahead?
Yes. Roast the sweet potato, cook the farro, and mix the dressing up to 2 days ahead, then refrigerate them in separate covered containers. Rewarm the farro and sweet potato or serve them at room temperature, then add the greens, feta, pepitas, and dressing close to serving time. This keeps the greens fresher and the seeds crunchier.

Can I use a different kind of sweet potato?
Yes. Orange-fleshed sweet potatoes are easy to find and become soft and sweet when roasted, while paler varieties can be a little drier and less sweet. Either will work. Keep the cubes close to the same size and start checking for tenderness at 25 minutes, since variety and cut size can affect the timing.

Is farro gluten-free?
No. Farro is a wheat grain and contains gluten, so this recipe is not suitable for someone who needs to avoid gluten. For a gluten-free alternative, use quinoa or brown rice and follow its package directions for the liquid amount and cooking time. The flavor and texture will change, but the roasted sweet potato and lemon-herb dressing still pair well with either grain.

Can I serve this as a cold salad?
Yes. Cool the cooked farro and sweet potato before combining them with the greens, then toss with the dressing shortly before serving. Cold farro firms up as it chills, so loosen the salad with a teaspoon or two of water or lemon juice if it seems dry. Add the feta and pepitas at the end to preserve their texture.

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