35+ Flavorful February Farro Salad Recipes to Warm Your Soul

February is the perfect time to embrace hearty, nutritious meals that are not only comforting but also full of fresh flavors to help beat the winter chill.

One of the best ingredients for creating such meals is farro — a nutritious whole grain that is high in fiber, protein, and essential vitamins.

It has a lovely nutty flavor and chewy texture, making it an excellent base for salads, especially in the winter months when you’re craving something filling yet light.

In this blog article, we’ve compiled over 35 creative and delicious farro salad recipes that are perfect for February.

Whether you’re looking for something hearty with roasted vegetables, fresh and citrusy with a zesty dressing, or something simple with just a few ingredients, there’s a farro salad for every palate.

From roasted sweet potatoes and beets to avocado and citrus, these recipes highlight winter produce and the versatility of farro.

Enjoy these vibrant and healthy salads as side dishes, main courses, or meal prep ideas for the week.

Let’s dive into these nourishing salads that will keep you feeling great all month long!

35+ Flavorful February Farro Salad Recipes to Warm Your Soul

Farro salads are a fantastic way to incorporate whole grains into your diet while enjoying fresh, flavorful meals.

The versatility of farro, combined with a variety of seasonal ingredients, makes it the ideal base for creating a wide range of salads.

Whether you’re adding roasted vegetables, creamy cheeses, or tangy dressings, farro salads can easily be customized to fit your taste and dietary preferences.

These 35+ February farro salad recipes will not only warm your heart but also provide your body with the nourishment it needs to power through the rest of winter.

Whether you’re meal prepping for the week ahead or hosting a family dinner, these salads offer something for everyone.

So, get ready to enjoy the delightful combination of hearty farro, fresh ingredients, and vibrant flavors all month long!

Mediterranean February Farro Salad

This Mediterranean-inspired farro salad is a vibrant and hearty option for a mid-winter meal. Packed with fiber-rich farro, crisp veggies, and zesty lemon dressing, this salad offers a burst of freshness while still feeling satisfying on a chilly February day. The addition of olives and feta gives it a savory punch, making it perfect for a healthy lunch or light dinner.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium pot, combine farro and water or broth. Bring to a boil, then reduce heat to a simmer. Cook for 20–30 minutes or until tender. Drain any excess liquid and let cool.
2. Prepare the dressing: Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl.
3. Assemble the salad: In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Drizzle with dressing and toss to combine.
4. Serve: Let the salad sit for 10–15 minutes to allow flavors to meld. Serve at room temperature or chilled.

This Mediterranean February Farro Salad balances bright and hearty flavors, making it a go-to for meal prepping or hosting. It stores beautifully, so you can enjoy it throughout the week. Pair it with a side of crusty bread for a truly satisfying meal.

Roasted Winter Vegetable Farro Salad

This roasted winter vegetable farro salad is a celebration of February’s seasonal produce. Roasted root vegetables like sweet potatoes and Brussels sprouts pair beautifully with chewy farro and a tangy maple-balsamic dressing. It’s a warming and nourishing dish that works as a side or a main course.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, diced
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1/4 cup toasted walnuts
• 1/4 cup dried cranberries

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the farro: Bring farro and water or broth to a boil, then reduce to a simmer. Cook for 20–30 minutes, drain, and let cool.
2. Roast the vegetables: Preheat your oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through.
3. Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Combine the salad: In a large bowl, mix cooked farro, roasted vegetables, walnuts, and dried cranberries. Drizzle with dressing and toss gently.
5. Serve: Enjoy warm or at room temperature.

This Roasted Winter Vegetable Farro Salad is a satisfying way to incorporate hearty winter produce into your diet. The nutty farro complements the caramelized vegetables, while the maple-balsamic dressing ties everything together with a sweet and tangy finish. Perfect for cozy February meals!

Citrus and Kale February Farro Salad

Brighten up your February with this citrus and kale farro salad. Loaded with vitamin-packed kale, juicy oranges, and tangy pomegranate seeds, this salad is as visually stunning as it is delicious. The nutty farro and citrusy dressing add depth and warmth, making it a perfect winter salad.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 3 cups kale, finely chopped
• 2 oranges, peeled and segmented
• 1/4 cup pomegranate seeds
• 1/4 cup slivered almonds, toasted
• 2 tablespoons goat cheese, crumbled (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium pot, combine farro and water or broth. Bring to a boil, then reduce heat to a simmer. Cook for 20–30 minutes, drain, and cool.
2. Massage the kale: Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage for 2–3 minutes until softened.
3. Prepare the dressing: Whisk together olive oil, orange juice, white wine vinegar, honey or maple syrup, salt, and pepper.
4. Assemble the salad: In the bowl with the kale, add cooked farro, orange segments, pomegranate seeds, toasted almonds, and goat cheese if using. Drizzle with dressing and toss well.
5. Serve: Let the salad rest for 10 minutes for flavors to meld before serving.

This Citrus and Kale February Farro Salad is a vibrant addition to any winter menu. The combination of sweet oranges, tangy pomegranate seeds, and hearty farro makes it both refreshing and satisfying. It’s a beautiful dish to bring some brightness to the grey February days!

Spicy February Farro Salad with Roasted Chickpeas

This Spicy February Farro Salad packs a punch with roasted chickpeas, a medley of crisp veggies, and a zesty chili-lime dressing. Perfect for those who enjoy a bit of heat, the spicy kick from the dressing balances the nutty flavor of farro. It’s a filling salad that can be served as a main dish or a side, offering both warmth and crunch during the colder months.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Cook the farro: Bring farro and water or broth to a boil, reduce heat to simmer, and cook for 20–30 minutes, until tender. Drain and let cool.
2. Roast the chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cayenne, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
3. Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and pepper.
4. Assemble the salad: In a large bowl, combine cooked farro, roasted chickpeas, cucumber, red bell pepper, and cilantro. Drizzle with dressing and toss gently.
5. Serve: Top with crumbled feta if desired. Serve chilled or at room temperature.

The Spicy February Farro Salad with Roasted Chickpeas is an exciting dish that combines crunch and spice in every bite. The roasted chickpeas add both texture and flavor, while the chili-lime dressing brings a bright, zesty contrast. This salad is an excellent choice for anyone craving a little heat and a lot of flavor during the winter months.

Apple and Walnut February Farro Salad

This Apple and Walnut February Farro Salad is a wonderful balance of sweet and savory. The crispness of fresh apples combined with the nutty crunch of walnuts and the hearty farro creates a satisfying salad perfect for February. A maple-balsamic vinaigrette adds just the right amount of sweetness and acidity, making this a delightful and nutritious salad for the colder months.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 2 apples, cored and thinly sliced
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the farro: Combine farro and water or broth in a pot. Bring to a boil, reduce heat, and simmer for 20–30 minutes until tender. Drain any excess liquid and set aside to cool.
2. Prepare the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl.
3. Assemble the salad: In a large bowl, mix cooked farro, sliced apples, toasted walnuts, dried cranberries, and parsley.
4. Dress the salad: Drizzle the maple-balsamic dressing over the salad and toss gently to combine.
5. Serve: Serve at room temperature or chilled for a refreshing winter salad.

This Apple and Walnut February Farro Salad is the perfect blend of flavors that will satisfy your taste buds and nourish your body. The sweetness of the apples and cranberries, combined with the crunch of walnuts, pairs beautifully with the nutty farro and tangy dressing. It’s an ideal salad to enjoy as a side dish or a light meal on a cool February day.

Roasted Beet and Goat Cheese Farro Salad

This Roasted Beet and Goat Cheese Farro Salad brings together earthy roasted beets, creamy goat cheese, and the wholesome, chewy texture of farro, creating a rich and satisfying salad. Topped with a simple lemon vinaigrette, it’s a perfect winter dish that’s both vibrant and full of flavor. Whether for a cozy dinner or as a side to your main dish, this salad is an elegant and hearty option.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 3 medium beets, peeled and cubed
• 1 tablespoon olive oil
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons fresh basil, chopped

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium pot, bring farro and water or broth to a boil, then reduce heat and simmer for 20–30 minutes until tender. Drain and set aside to cool.
2. Roast the beets: Preheat oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
3. Prepare the dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
4. Assemble the salad: In a large bowl, combine cooked farro, roasted beets, goat cheese, pumpkin seeds, and basil.
5. Dress the salad: Drizzle the lemon vinaigrette over the salad and toss gently to combine.
6. Serve: Serve warm or chilled.

The Roasted Beet and Goat Cheese Farro Salad is a delightful combination of flavors and textures that makes for a perfect February dish. The earthy sweetness of the beets pairs perfectly with the creamy goat cheese, while the toasted pumpkin seeds add a satisfying crunch. This salad is not only a feast for the eyes but also a nourishing and comforting dish for the colder months.

Winter Citrus and Avocado Farro Salad

The Winter Citrus and Avocado Farro Salad brings together the bright, refreshing flavors of citrus and the creamy richness of avocado, making it a perfect pick-me-up during the cold February months. Paired with the nutty chew of farro and a tangy honey-lime dressing, this salad is vibrant, satisfying, and packed with nutrients, making it a fantastic option for a hearty, healthy lunch or dinner.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, diced
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons toasted sunflower seeds

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a pot, combine farro and water or broth. Bring to a boil, then reduce heat and simmer for 20–30 minutes, until the farro is tender. Drain and let cool.
2. Prepare the dressing: Whisk together olive oil, lime juice, honey, salt, and pepper in a small bowl.
3. Assemble the salad: In a large bowl, combine cooled farro, citrus segments, avocado, red onion, and cilantro.
4. Dress the salad: Drizzle the dressing over the salad and toss gently to combine.
5. Serve: Garnish with toasted sunflower seeds and serve immediately, or chill for 10-15 minutes for a cooler, more refreshing option.

The Winter Citrus and Avocado Farro Salad is a beautifully refreshing dish that’s perfect for bringing some lightness to your winter meals. The combination of sweet citrus, creamy avocado, and nutty farro makes each bite a delightful balance of flavors and textures. This salad is not only visually stunning but also a healthy and filling option to brighten up your February.

Warm Farro and Butternut Squash Salad

This Warm Farro and Butternut Squash Salad is the ideal comfort food for February. The roasted butternut squash adds a natural sweetness and rich flavor that pairs wonderfully with the earthy farro. A simple sage and brown butter dressing adds a touch of decadence, making this dish perfect as a side or a main course. It’s cozy, filling, and packed with winter vegetables, making it an excellent addition to any winter meal.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped
• 3 tablespoons butter
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the farro: Bring farro and water or broth to a boil. Reduce heat and simmer for 20–30 minutes, until tender. Drain and set aside to cool.
2. Roast the squash: Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
3. Make the brown butter: In a small pan, melt butter over medium heat. Add fresh sage and cook for 2–3 minutes until the butter turns golden brown and fragrant.
4. Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
5. Assemble the salad: In a large bowl, combine the farro, roasted butternut squash, and brown butter-sage mixture.
6. Dress the salad: Drizzle the maple dressing over the salad, and toss gently to combine. Top with grated Parmesan cheese.
7. Serve: Serve warm or at room temperature.

This Warm Farro and Butternut Squash Salad is a winter comfort dish that combines hearty grains with the sweet, roasted flavor of butternut squash. The brown butter and sage dressing adds a delicious richness that elevates this simple salad into something extraordinary. It’s the perfect dish to enjoy on a chilly February evening.

Pomegranate and Goat Cheese Farro Salad

This Pomegranate and Goat Cheese Farro Salad is a perfect balance of tart, sweet, and creamy flavors. The burst of pomegranate seeds combined with the tangy goat cheese creates a fresh contrast with the earthy farro. With the addition of fresh herbs and a light balsamic vinaigrette, this salad is an elegant yet simple dish that can be served as a side or a main course in February, offering both flavor and texture in every bite.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1/2 cup pomegranate seeds
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium pot, bring farro and water or broth to a boil. Reduce heat to simmer and cook for 20–30 minutes, until tender. Drain and set aside to cool.
2. Prepare the dressing: Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl.
3. Assemble the salad: In a large bowl, combine the farro, pomegranate seeds, crumbled goat cheese, toasted walnuts, mint, and parsley.
4. Dress the salad: Drizzle the balsamic dressing over the salad and toss gently to combine.
5. Serve: Serve chilled or at room temperature, garnished with extra fresh herbs if desired.

The Pomegranate and Goat Cheese Farro Salad is a beautiful dish that’s as visually appealing as it is delicious. The pop of pomegranate seeds and the creaminess of goat cheese bring a fresh, tangy contrast to the hearty farro. It’s a light yet filling salad that’s perfect for celebrating the fresh ingredients of February, offering a burst of color and flavor in every bite.

Roasted Brussels Sprouts and Farro Salad

The Roasted Brussels Sprouts and Farro Salad is a heartwarming and nutritious dish, ideal for the chilly February days. Roasting the Brussels sprouts brings out their natural sweetness and depth of flavor, which pairs perfectly with the nutty texture of farro. A drizzle of balsamic glaze adds a touch of acidity, while the addition of toasted pecans gives the salad a satisfying crunch. This is a filling salad that can serve as a hearty side dish or a light main course.

Ingredients:

• 1 cup farro, rinsed
• 2 cups vegetable broth or water
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup toasted pecans, chopped
• 1/4 cup Parmesan cheese, shaved

For the dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium saucepan, bring vegetable broth or water to a boil. Add the farro and reduce heat to simmer. Cook for about 20–30 minutes, or until the farro is tender but still chewy. Drain and set aside to cool.
2. Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crispy on the edges.
3. Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
4. Assemble the salad: In a large bowl, combine the cooked farro, roasted Brussels sprouts, toasted pecans, and Parmesan.
5. Dress the salad: Pour the dressing over the salad and toss gently to combine.
6. Serve: Serve warm or at room temperature.

This Roasted Brussels Sprouts and Farro Salad is a rich and savory dish that balances earthy flavors with a touch of sweetness from the balsamic dressing. The combination of hearty farro and tender Brussels sprouts, topped with crunchy pecans and Parmesan, makes for a satisfying and nutritious meal. It’s perfect for a cozy winter gathering or as a side dish to complement your favorite main course.

Farro and Kale Salad with Lemon-Tahini Dressing

This Farro and Kale Salad with Lemon-Tahini Dressing is a vibrant and energizing dish that’s perfect for February. The earthy farro and hearty kale make a satisfying base, while the creamy, tangy tahini dressing adds depth and richness. The salad is packed with nutrients, with kale providing a boost of fiber and antioxidants, while the farro offers a good source of protein and minerals. It’s a refreshing, wholesome salad that works as a filling lunch or a side to any winter meal.

Ingredients:

• 1 cup farro, rinsed
• 2 cups vegetable broth or water
• 2 cups kale, washed and chopped
• 1/4 cup sunflower seeds, toasted
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)

For the lemon-tahini dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium saucepan, bring vegetable broth or water to a boil. Add the farro and reduce to a simmer. Cook for 20–30 minutes, until tender. Drain and let cool.
2. Massage the kale: In a large bowl, toss the chopped kale with a pinch of salt. Massage the leaves with your hands for 2–3 minutes until they become softer and darker in color.
3. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper. Adjust seasoning to taste.
4. Assemble the salad: In the bowl with the massaged kale, add the cooled farro, toasted sunflower seeds, dried cranberries, and feta cheese.
5. Dress the salad: Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
6. Serve: Serve immediately or refrigerate for 10–15 minutes for a chilled salad.

The Farro and Kale Salad with Lemon-Tahini Dressing is a delicious, nutrient-dense dish that’s perfect for both a light lunch and a satisfying side. The crunchy sunflower seeds and chewy farro complement the tender kale, while the creamy lemon-tahini dressing ties everything together beautifully. It’s a fresh and healthy salad to enjoy any time of year, especially during the winter months when you crave a burst of nutrients and energy.

Spicy Roasted Carrot and Farro Salad

The Spicy Roasted Carrot and Farro Salad is a warming and flavorful dish that makes a bold statement in February. The sweet, caramelized roasted carrots, tossed in a blend of spices, pair perfectly with the nutty farro. The addition of fresh cilantro and a drizzle of yogurt dressing adds a refreshing contrast to the warmth of the spiced carrots. This hearty salad is perfect as a side dish or a light meal, with just the right amount of heat to give it an extra kick.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 5 large carrots, peeled and cut into strips
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

For the yogurt dressing:

• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium saucepan, bring water or broth to a boil. Add the farro and reduce to a simmer. Cook for about 20–30 minutes, until tender. Drain and set aside to cool.
2. Roast the carrots: Preheat the oven to 400°F (200°C). Toss the carrot strips with olive oil, cumin, paprika, cayenne pepper, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and caramelized.
3. Make the yogurt dressing: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper.
4. Assemble the salad: In a large bowl, combine the cooked farro, roasted carrots, and chopped cilantro.
5. Dress the salad: Drizzle the yogurt dressing over the salad and toss gently to combine.
6. Serve: Serve immediately or let sit for 10–15 minutes to allow the flavors to meld.

The Spicy Roasted Carrot and Farro Salad is a vibrant dish that balances sweet, savory, and spicy flavors in every bite. The roasted carrots bring a natural sweetness and warmth, while the farro adds a hearty texture. The cooling yogurt dressing helps to mellow the spices, creating a satisfying and flavorful salad that’s perfect for any occasion. Whether you enjoy it as a light meal or a side dish, it’s a great way to enjoy the flavors of winter with a spicy twist.

Farro and Roasted Beet Salad with Orange Vinaigrette

The Farro and Roasted Beet Salad with Orange Vinaigrette is a vibrant and nutrient-packed salad, ideal for brightening up the February days. Roasted beets provide an earthy sweetness, which pairs wonderfully with the nutty farro. The citrusy orange vinaigrette adds a refreshing contrast, while toasted walnuts provide a delightful crunch. This salad is full of antioxidants and fiber, making it a healthy and satisfying choice for any meal. Whether as a side dish or a light main course, this salad will leave you feeling nourished and revitalized.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 3 medium-sized beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled goat cheese (optional)
• Fresh parsley, chopped for garnish

For the orange vinaigrette:

• 2 tablespoons fresh orange juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium saucepan, bring water or broth to a boil. Add the farro and reduce the heat to a simmer. Cook for about 20–30 minutes, until tender but still chewy. Drain and set aside to cool.
2. Roast the beets: Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30–35 minutes, until tender and caramelized.
3. Make the orange vinaigrette: In a small bowl, whisk together orange juice, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
4. Assemble the salad: In a large bowl, combine the cooked farro, roasted beets, toasted walnuts, and goat cheese (if using).
5. Dress the salad: Drizzle the orange vinaigrette over the salad and toss gently to combine.
6. Serve: Garnish with fresh parsley and serve immediately.

This Farro and Roasted Beet Salad with Orange Vinaigrette is a refreshing and colorful dish that’s perfect for brightening up a winter meal. The sweetness of the roasted beets, the nuttiness of the farro, and the tangy orange dressing come together to create a balanced and satisfying salad. The toasted walnuts add a pleasant crunch, and the goat cheese brings a creamy richness. It’s a great dish to serve as a side or as a main meal for those seeking a light but filling option.

Spicy Farro Salad with Avocado and Cilantro Lime Dressing

The Spicy Farro Salad with Avocado and Cilantro Lime Dressing is a zesty, flavorful dish that combines hearty farro with creamy avocado, bright cilantro, and a kick of spice. The lime dressing offers a refreshing tang, while the avocado adds a creamy texture that perfectly balances the heat from the chili flakes. This salad is ideal for those who love bold, fresh flavors and want a healthy, filling option. It works well as a light lunch, a side dish, or even a main course for a flavorful meal.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tablespoon chili flakes (adjust to taste)
• Salt and pepper to taste

For the cilantro lime dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey or agave
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium saucepan, bring water or broth to a boil. Add the farro and reduce to a simmer. Cook for 20–30 minutes, until tender. Drain and let cool slightly.
2. Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, honey or agave, minced garlic, salt, and pepper.
3. Assemble the salad: In a large bowl, combine the cooked farro, diced avocado, cherry tomatoes, red onion, cilantro, and chili flakes.
4. Dress the salad: Pour the cilantro lime dressing over the salad and toss gently to combine.
5. Serve: Serve immediately or refrigerate for 10–15 minutes for a chilled salad.

This Spicy Farro Salad with Avocado and Cilantro Lime Dressing is a bright and flavorful dish that combines the creaminess of avocado with the spiciness of chili flakes and the freshness of cilantro. The tangy lime dressing ties everything together, creating a salad that’s bold, refreshing, and satisfying. Whether you enjoy it as a main course or a side, this salad is perfect for anyone craving vibrant, healthy flavors.

Farro Salad with Roasted Sweet Potatoes and Feta

This Farro Salad with Roasted Sweet Potatoes and Feta is a comforting and nutritious dish that’s perfect for February. The roasted sweet potatoes bring a natural sweetness and depth of flavor, while the farro adds a chewy texture that makes the salad hearty and filling. The feta cheese adds a creamy, tangy contrast to the sweetness of the potatoes, and the dressing enhances the flavors with a touch of balsamic vinegar. This dish is ideal for a cozy meal, whether as a side or a light main.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

For the dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook the farro: In a medium saucepan, bring water or broth to a boil. Add the farro and reduce the heat to a simmer. Cook for about 20–30 minutes, until the farro is tender. Drain and set aside to cool.
2. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
3. Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
4. Assemble the salad: In a large bowl, combine the cooked farro, roasted sweet potatoes, crumbled feta, and chopped parsley.
5. Dress the salad: Drizzle the balsamic dressing over the salad and toss gently to combine.
6. Serve: Serve warm or at room temperature.

The Farro Salad with Roasted Sweet Potatoes and Feta is a delicious, satisfying salad that combines earthy flavors and textures in a balanced and flavorful way. The roasted sweet potatoes bring natural sweetness, while the farro adds a chewy texture. The tangy feta cheese and balsamic dressing tie everything together beautifully, creating a salad that’s perfect for any occasion. It’s a warming dish that works wonderfully as a side dish or a light main meal, ideal for colder months when you’re craving something cozy and nutritious.

Note: More recipes are coming soon!