Warm farro salad with sweet potatoes and kale brings chewy grains, caramelized roasted vegetables, and tender greens together in a bright lemon-maple dressing. Feta, dried cranberries, and walnuts add salty, tart, and crunchy contrasts, making this a satisfying vegetarian main or a substantial side dish.
Ingredients
- 1 cup (190 g) semi-pearled farro
- 3 cups (710 ml) water, for cooking the farro
- 1 teaspoon (5 g) kosher salt, divided, plus more to taste
- 1½ pounds (680 g) sweet potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
- 2 tablespoons (30 ml) olive oil, divided
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 bunch kale, about 8 ounces (225 g), tough stems removed and leaves finely chopped
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon (5 ml) Dijon mustard
- 1 small garlic clove (about 3 g), finely grated or minced
- ⅓ cup (40 g) dried cranberries
- ⅓ cup (35 g) chopped walnuts, lightly toasted
- ⅓ cup (50 g) crumbled feta
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if you want easier cleanup. Rinse the farro in a fine-mesh strainer under cool water and set it aside. Remove the kale stems, chop the leaves into small pieces, and cut the sweet potatoes into similarly sized cubes so they roast at an even pace.
- Put the sweet potatoes on the baking sheet and toss them with 1 tablespoon (15 ml) of the olive oil, ¼ teaspoon of the kosher salt, and the black pepper. Spread them in a single layer, leaving a little space between pieces. Roast for 25 to 30 minutes, turning them once after about 15 minutes. They are ready when browned at the edges and easily pierced with a fork. If the pan is crowded, use two sheets; piled-up vegetables tend to steam rather than caramelize.
- While the potatoes roast, bring the 3 cups (710 ml) water and the remaining ¾ teaspoon kosher salt to a boil in a medium saucepan. Add the rinsed farro, lower the heat to maintain a steady simmer, and cook uncovered for 25 to 30 minutes. Stir once or twice. Taste a few grains near the end: they should be tender but pleasantly chewy, not hard in the middle. Drain any water left in the pan. Farro cooking times vary by type and brand, so use the texture as your guide rather than relying only on the clock.
- Whisk the remaining 1 tablespoon (15 ml) olive oil with the lemon juice, maple syrup, Dijon mustard, and garlic in a small bowl. Taste the dressing and add a pinch of salt or pepper if needed. The dressing should taste lively and a little sharp on its own; the warm grains and sweet potatoes will mellow it. If it seems too tart, whisk in a little more maple syrup, a teaspoon at a time.
- Place the chopped kale in a large serving bowl. Add the drained, still-warm farro and about half of the dressing, then toss well for 30 to 60 seconds. The warmth softens the kale slightly without making it limp. Add the roasted sweet potatoes, cranberries, and walnuts. Pour over the remaining dressing and gently toss again, taking care not to mash the potatoes.
- Fold in the feta, or scatter it over the top just before serving. Taste the salad and adjust with salt, pepper, or another squeeze of lemon. Serve warm or at room temperature. If you prefer the kale softer, let the dressed salad stand for 5 minutes before serving; for more distinct leafy texture, serve it as soon as it is assembled.
Tips
- Check which farro you have. This recipe uses semi-pearled farro, which cooks faster than whole farro. Pearled farro may also be ready sooner, while whole farro can need 40 minutes or longer and may benefit from soaking according to its package directions. If you substitute another type, check it early and cook until pleasantly chewy.
- Keep the roasting pan uncrowded. A single layer allows moisture to escape and helps the sweet potatoes brown. If you double the vegetables or use a small sheet pan, divide them between two pans rather than piling them together.
- Use the warm grains to dress the greens. Tossing the kale with farro while it is warm helps the leaves soften and absorb the lemon dressing. Avoid adding the feta at this stage if you want it to remain in distinct, creamy crumbles.
- Make it gluten-free only with a grain swap. Farro is a wheat grain and contains gluten. Use an equal amount of quinoa or brown rice instead, cooking it according to its package directions; both work with the same dressing, though the salad will have a different texture.
Serving Suggestions
Serve the salad warm as a vegetarian lunch or dinner, with the feta and walnuts providing richness and texture alongside the grains and vegetables. For a fuller meal, pair it with a bowl of lentil soup, roasted chickpeas, or a simple plate of hummus and raw vegetables. It also works well as a side for roasted chicken, baked salmon, or a vegetable tart; serve those separately so the salad stays easy to adapt for vegetarian guests.
For a buffet or shared meal, transfer the salad to a wide platter and finish it with a little extra feta, walnuts, and black pepper. Keep a lemon wedge nearby for anyone who wants a brighter finish. The salad is enjoyable warm, but it can also be served at room temperature, which makes it convenient when the rest of the meal needs the oven or stovetop.
Variations
Change the cheese: Crumbled goat cheese gives the salad a tangier, softer finish. For a dairy-free version, leave out the feta and add a few chopped olives or extra toasted nuts for a salty accent.
Swap the fruit and nuts: Chopped dried apricots or raisins can replace the cranberries. Pecans or pumpkin seeds can stand in for the walnuts; toast seeds briefly in a dry skillet, stirring often, until fragrant. These swaps change the balance a little, so taste the dressing and adjust the lemon or maple syrup as needed.
Add beans: Fold in one drained and rinsed 15-ounce (425 g) can of chickpeas for a more substantial plant-based meal. Pat them dry first, and season them with a pinch of salt and pepper. For crisp chickpeas, roast them separately; adding wet chickpeas to the sweet potato pan can interfere with browning.
Use another green: Finely chopped Swiss chard or sturdy mustard greens can replace the kale. Tender spinach is also an option, but it wilts much more quickly, so toss it with the warm farro only just before serving. If your greens are particularly bitter, add a small extra drizzle of maple syrup to balance the dressing.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The salad keeps for 3 to 4 days in the refrigerator. The kale softens and the walnuts lose some crunch as it sits, but the flavors remain pleasant. For the best texture, store extra walnuts and feta separately and add them after reheating, if you can plan ahead.
Reheat only the portion you plan to eat. Warm it in a covered microwave-safe dish in short intervals, stirring between intervals, or heat it in a skillet over medium-low heat with a spoonful of water. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. You can also eat the salad cold or bring it to room temperature for serving, but do not leave it out for more than 2 hours. Freezing is possible, though the kale and sweet potatoes will become softer after thawing; freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator.
Frequently Asked Questions
Can I make warm farro salad ahead?
Yes. Cook the farro and roast the sweet potatoes up to 2 days ahead, then refrigerate them separately in covered containers. Mix the dressing and refrigerate it separately as well. When you are ready to serve, warm the farro and potatoes, toss the kale with the dressing and warm grains, then add the cranberries, walnuts, and feta. This keeps the nuts crunchier and the greens fresher than assembling the entire salad well in advance.
Do I need to soak farro before cooking?
Semi-pearled farro generally does not need soaking for this recipe. Rinsing removes surface dust, and simmering cooks the grains until tender. Whole farro may take considerably longer; some packages recommend soaking it to shorten the cooking time. Follow the package instructions for the specific farro you buy and check the texture as it cooks.
Can I use pearled farro instead of semi-pearled?
Yes. Pearled farro has more of its outer bran removed, so it often cooks faster and may be less chewy. Start checking it around 15 to 20 minutes, even though the recipe gives a longer window for semi-pearled farro. Drain it as soon as it is tender, and avoid cooking it until it splits or turns mushy.
Is farro salad served hot or cold?
This version is best warm or at room temperature, when the dressing coats the grains and the kale has softened slightly. It is also fine cold from the refrigerator as a packed lunch. If serving it cold, taste it again before eating; chilled grains can make the dressing seem less pronounced, so a small squeeze of lemon or pinch of salt may help.
What can I use instead of kale?
Chopped Swiss chard, mustard greens, or spinach can work. Chard and mustard greens can be treated much like kale, although their flavor and tenderness differ. Spinach needs less time: toss it in just before serving so the heat from the farro wilts it gently instead of making it collapse.
How do I keep the sweet potatoes from getting soggy?
Cut them into even cubes, dry them if they are wet after washing, and spread them in one layer with space around each piece. Use a hot oven and avoid adding extra oil beyond what is needed to coat them lightly. Letting the potatoes roast undisturbed for the first part of cooking also helps them brown before you turn them.
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