30+ Delicious January Farro Salad Recipes to Keep You Full All Day

As the winter chill settles in, we often crave meals that are hearty, nutritious, and comforting. Farro, an ancient whole grain, is the perfect base for a variety of salads that not only offer warmth and texture but also provide an abundance of nutrients.

Packed with fiber, protein, and essential vitamins, farro is a versatile ingredient that pairs wonderfully with roasted vegetables, fresh greens, fruits, nuts, and flavorful dressings.

In this blog post, we’ve gathered over 30 delicious January farro salad recipes that are perfect for beating the winter blues.

Whether you’re in the mood for something earthy, tangy, or vibrant, you’ll find a recipe that will warm you up and keep you satisfied.

So, grab your ingredients and get ready to create some cozy, wholesome farro salads!

30+ Delicious January Farro Salad Recipes to Keep You Full All Day

With these 30+ January farro salad recipes, you can enjoy a variety of flavors and textures that are both satisfying and good for you.

Farro’s nutty taste and chewy texture make it an ideal grain for hearty winter salads, and when combined with seasonal ingredients like roasted vegetables, nuts, and fresh herbs, it becomes a filling and nutritious meal.

Whether you’re preparing a salad to serve as a main dish or a side, these recipes offer the perfect balance of health and flavor to help you power through the winter months.

So, start experimenting with these recipes today, and make farro the star of your January meal planning!

Warm Winter Farro Salad with Roasted Butternut Squash and Kale

This hearty, nutritious winter salad combines farro, roasted butternut squash, and earthy kale for a filling and flavorful dish. Perfect for January, it brings warmth with a roasted vegetable base and a tangy balsamic vinaigrette. The chewy texture of farro complements the sweetness of the squash and the bitterness of kale, creating a satisfying balance of flavors.

Ingredients

• 1 cup farro
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 3 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
3. Cook the farro according to package instructions (usually 15-20 minutes in boiling water). Drain and set aside.
4. While the farro cooks, massage the chopped kale with a little olive oil and salt to soften.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil to make the dressing.
6. In a large bowl, combine the cooked farro, roasted butternut squash, kale, red onion, feta, walnuts, and cranberries.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve warm or at room temperature for a comforting winter meal.

This warm winter farro salad offers both texture and taste in every bite. The sweetness of the butternut squash pairs perfectly with the tangy balsamic vinaigrette, while the farro and kale add depth and richness to the dish. With the crunch of walnuts and the creaminess of feta, this salad is as satisfying as it is healthy. It makes an ideal choice for a cozy January lunch or dinner, providing both comfort and nutrients during the colder months.

Farro Salad with Roasted Beets, Orange, and Goat Cheese

Brighten up your January meals with this vibrant farro salad that combines earthy roasted beets, juicy orange segments, and creamy goat cheese. The addition of toasted almonds brings crunch, while the orange vinaigrette adds a citrusy zing. This salad is a refreshing and colorful option to liven up any winter table.

Ingredients

• 1 cup farro
• 3 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 oranges, peeled and segmented
• 2 tablespoons fresh parsley, chopped
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted almonds, chopped
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 1 teaspoon Dijon mustard
• 1 tablespoon honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, turning once, until tender and slightly caramelized.
3. Cook the farro according to package directions (usually 15-20 minutes in boiling water). Drain and set aside to cool.
4. For the dressing, whisk together the olive oil, orange juice, Dijon mustard, and honey in a small bowl.
5. Once the beets are roasted and the farro is cooled, combine them in a large mixing bowl. Add the orange segments, parsley, goat cheese, and toasted almonds.
6. Drizzle the dressing over the salad and toss to combine.
7. Serve immediately, or refrigerate for up to 2 hours for a chilled version.

This farro salad is a beautiful way to enjoy winter produce like beets and citrus. The earthy beets and tangy goat cheese are complemented by the fresh, bright flavor of orange and the crunch of almonds. The light orange dressing adds the perfect amount of sweetness and acidity. This salad is not only visually appealing but also packed with nutrients, making it a delightful addition to your January meals.

Farro Salad with Apple, Pomegranate, and Cinnamon-Spiced Pecans

This winter farro salad features the sweet-tart flavor of fresh apples and pomegranate, paired with cinnamon-spiced pecans for a warming, slightly sweet touch. The farro provides a hearty base, making this salad perfect as a side dish or light main course. It’s an ideal recipe for adding a touch of sweetness to your January meals.

Ingredients

• 1 cup farro
• 2 apples, diced (preferably a tart variety like Granny Smith)
• 1/2 cup pomegranate seeds
• 1/4 cup cinnamon-spiced pecans (see instructions below)
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

For the Cinnamon-Spiced Pecans

• 1/2 cup pecan halves
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. For the cinnamon-spiced pecans: Toss the pecans with maple syrup, cinnamon, and a pinch of salt. Spread them on a baking sheet and roast for 10-12 minutes, shaking halfway through, until fragrant and slightly toasted.
3. Cook the farro according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine the cooked farro, diced apples, pomegranate seeds, and cinnamon-spiced pecans.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Garnish with fresh parsley and serve.

This farro salad beautifully blends sweet, tart, and spicy flavors to create a balanced dish perfect for the January season. The cinnamon-spiced pecans bring a warming touch, while the apples and pomegranate seeds add freshness and vibrant color. The farro serves as the perfect base, providing both substance and a chewy texture. This salad is not only delicious but also a great way to enjoy seasonal fruits and nuts during the winter months.

Farro Salad with Roasted Carrots, Tahini, and Lemon Dressing

This farro salad is a delightful combination of roasted carrots, nutty tahini, and a zesty lemon dressing, making it the perfect winter dish. The sweetness of the roasted carrots pairs beautifully with the creamy tahini, while the lemon adds a refreshing tang. Packed with fiber, vitamins, and healthy fats, this salad is as nutritious as it is flavorful, making it an ideal choice for a wholesome January meal.

Ingredients

• 1 cup farro
• 4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pumpkin seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, turning halfway, until tender and slightly caramelized.
3. Cook the farro according to package directions. Drain and set aside to cool.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, cumin, and turmeric to make the dressing. Adjust seasoning with salt and pepper to taste.
5. In a large mixing bowl, combine the cooked farro, roasted carrots, and chopped parsley.
6. Drizzle the tahini dressing over the salad and toss to combine.
7. Garnish with toasted pumpkin seeds before serving.

This roasted carrot and tahini farro salad offers a beautiful mix of textures and flavors. The caramelized sweetness of the roasted carrots balances perfectly with the creamy richness of tahini, while the cumin and turmeric lend a warming touch. The addition of fresh parsley and lemon dressing brightens up the dish, making it a great winter salad option. It’s filling, healthy, and flavorful – a perfect dish to enjoy on chilly January days.

Mediterranean Farro Salad with Cucumber, Cherry Tomatoes, and Kalamata Olives

This Mediterranean-inspired farro salad is a fresh and vibrant dish featuring crunchy cucumber, juicy cherry tomatoes, and briny Kalamata olives. Tossed with a simple olive oil and lemon dressing, it’s the ideal light yet satisfying salad to enjoy in January. The Mediterranean flavors are balanced and full of refreshing ingredients that make this salad perfect for a healthy lunch or dinner.

Ingredients

• 1 cup farro
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the farro according to package instructions, then drain and set aside to cool.
2. In a large mixing bowl, combine the cooked farro, diced cucumber, halved cherry tomatoes, Kalamata olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 30 minutes before serving to allow the flavors to meld.

This Mediterranean farro salad is a perfect light dish that brings a burst of freshness to your winter meals. The crunch of cucumber and the tang of feta cheese offer refreshing contrasts to the briny olives and the hearty farro base. The lemon and olive oil dressing ties everything together with a simple, zesty flavor. This salad is a great way to brighten up your January lunch or dinner with the flavors of the Mediterranean, providing a light yet satisfying meal.

Farro Salad with Roasted Sweet Potato, Spinach, and Poppy Seed Dressing

This farro salad is a nourishing dish packed with roasted sweet potatoes, leafy spinach, and a creamy poppy seed dressing. The sweet potatoes add a comforting, earthy sweetness, while the poppy seed dressing brings a delightful tangy creaminess. This salad is an excellent choice for a January meal, offering a balance of warmth, freshness, and nutritional benefits.

Ingredients

• 1 cup farro
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cups spinach, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup toasted sunflower seeds

For the Poppy Seed Dressing:

• 1/4 cup plain Greek yogurt
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, turning once, until golden and tender.
3. Cook the farro according to package instructions. Drain and set aside.
4. For the poppy seed dressing: In a small bowl, whisk together Greek yogurt, honey, apple cider vinegar, Dijon mustard, poppy seeds, salt, and pepper until smooth.
5. In a large bowl, combine the cooked farro, roasted sweet potatoes, spinach, red onion, dried cranberries, and sunflower seeds.
6. Drizzle the poppy seed dressing over the salad and toss gently to combine.
7. Serve immediately or refrigerate for up to 2 hours.

This roasted sweet potato and spinach farro salad offers a comforting yet fresh dish that’s perfect for January. The sweetness of the roasted sweet potatoes pairs beautifully with the tangy poppy seed dressing, while the farro provides a hearty base. The addition of dried cranberries and sunflower seeds adds sweetness and crunch, making this salad a satisfying and well-rounded meal. It’s an excellent choice for a nourishing winter salad that is both filling and flavorful.

Farro Salad with Apples, Walnuts, and Honey Dijon Dressing

This farro salad is a delightful balance of sweet and savory flavors, with crisp apples, crunchy walnuts, and a tangy honey Dijon dressing. The earthy farro provides a perfect base, while the apples add a refreshing crunch and the walnuts give it a nutty richness. The honey Dijon dressing ties everything together with a sweet and tangy kick, making it a great addition to any winter meal. This salad is both wholesome and refreshing, ideal for January when you crave something light yet satisfying.

Ingredients

• 1 cup farro
• 2 medium apples, cored and diced
• 1/2 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the farro according to the package instructions. Drain and set aside to cool.
2. In a small pan, toast the walnuts over medium heat for 3-4 minutes until fragrant. Set aside to cool.
3. In a large bowl, combine the cooked farro, diced apples, toasted walnuts, feta cheese, and parsley.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for up to 2 hours for a chilled salad.

This apple and walnut farro salad is the perfect winter dish that combines the warmth of toasted walnuts and the crisp, refreshing bite of apples. The honey Dijon dressing adds a sweet, tangy flavor that brings everything together. Whether served as a light lunch or a side dish to a hearty dinner, this salad is packed with nutrients and offers a satisfying combination of textures. It’s an easy-to-make dish that’s ideal for brightening up chilly January days with fresh, seasonal ingredients.

Farro Salad with Roasted Brussels Sprouts, Bacon, and Balsamic Glaze

This farro salad is a hearty, flavorful dish that combines roasted Brussels sprouts, crispy bacon, and a tangy balsamic glaze. The roasted Brussels sprouts bring a deep, caramelized flavor that pairs beautifully with the smokiness of the bacon. The farro adds a chewy texture, making it a satisfying meal. Finished off with a drizzle of balsamic glaze, this salad is rich, savory, and perfect for a cozy January meal. It’s an excellent choice for anyone looking for a dish that feels indulgent but is still wholesome.

Ingredients

• 1 cup farro
• 2 cups Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic glaze
• 1/4 cup fresh thyme leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy on the edges.
3. While the Brussels sprouts are roasting, cook the bacon in a large skillet over medium heat until crispy. Remove from the pan and drain on paper towels.
4. Cook the farro according to package instructions. Drain and set aside.
5. In a large bowl, combine the cooked farro, roasted Brussels sprouts, crispy bacon, and red onion.
6. Drizzle with balsamic glaze and toss to combine.
7. Sprinkle with fresh thyme leaves and serve immediately.

This roasted Brussels sprouts and bacon farro salad is a flavorful, comforting dish that combines savory, smoky, and slightly tangy elements. The balsamic glaze adds a touch of sweetness to balance the richness of the bacon and Brussels sprouts, making this salad both hearty and refreshing. It’s perfect for a winter meal, whether as a main dish or a side. The combination of flavors and textures makes this salad truly satisfying, and it’s a great way to enjoy nutritious ingredients in a fun and indulgent way.

Farro Salad with Roasted Beets, Goat Cheese, and Orange Vinaigrette

This farro salad is an explosion of color and flavor, featuring roasted beets, creamy goat cheese, and a bright orange vinaigrette. The earthy sweetness of the beets pairs wonderfully with the tangy goat cheese, while the orange vinaigrette adds a citrusy, refreshing zing. This salad is both vibrant and nutritious, making it the perfect dish for a light yet fulfilling meal in January. It’s an excellent option for a winter salad that feels elegant yet simple to prepare.

Ingredients

• 1 cup farro
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup walnuts, toasted

For the Orange Vinaigrette:

• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
3. Cook the farro according to package instructions. Drain and set aside to cool.
4. For the vinaigrette: In a small bowl, whisk together the orange juice, olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. In a large bowl, combine the cooked farro, roasted beets, crumbled goat cheese, fresh basil, and toasted walnuts.
6. Drizzle with the orange vinaigrette and toss gently to combine.
7. Serve immediately or refrigerate for up to 2 hours for a chilled salad.

This roasted beet and goat cheese farro salad is a beautiful and flavorful winter dish. The beets provide a sweet earthiness, while the creamy goat cheese adds richness, balanced by the bright and zesty orange vinaigrette. The walnuts give a satisfying crunch, and the farro ties everything together with its nutty chewiness. This salad is not only visually stunning but also packed with vitamins and nutrients, making it a perfect way to celebrate the fresh produce of January.

Farro Salad with Kale, Cranberries, and Almonds

This farro salad is a nutrient-packed dish that combines hearty farro with earthy kale, tart cranberries, and crunchy almonds. The kale is massaged with olive oil and lemon juice to soften its texture and enhance its flavor, while the cranberries provide a pop of color and sweetness. Toasted almonds add a delightful crunch, and a simple lemon dressing ties everything together. This salad is perfect for a light lunch or as a side dish to a heavier winter meal, offering both freshness and heartiness in every bite.

Ingredients

• 1 cup farro
• 2 cups kale, chopped and stems removed
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Cook the farro according to the package instructions. Drain and set aside to cool.
2. In a large bowl, massage the chopped kale with olive oil, lemon juice, salt, and pepper for about 2-3 minutes, until the kale softens and becomes tender.
3. In a separate pan, toast the slivered almonds over medium heat for 3-4 minutes until fragrant. Set aside.
4. In the large bowl with kale, add the cooled farro, dried cranberries, and toasted almonds.
5. Whisk together the honey, lemon juice, olive oil, salt, and pepper to make the dressing.
6. Drizzle the dressing over the salad and toss to combine.
7. Top with crumbled feta cheese and serve immediately.

This kale and cranberry farro salad is a vibrant, fresh dish that brings together winter’s finest ingredients. The massaged kale adds a tender texture, while the cranberries offer a burst of sweetness against the nutty, chewy farro. Toasted almonds provide a delightful crunch, and the lemon dressing gives the salad a refreshing zing. It’s a nutrient-rich and satisfying salad that’s ideal for January, offering a balance of flavors and textures that will leave you feeling nourished and energized.

Farro Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing

This farro salad features roasted sweet potatoes, hearty chickpeas, and a creamy tahini dressing that elevates the dish with its rich, nutty flavor. The roasted sweet potatoes add a touch of sweetness, while the chickpeas provide a protein-packed punch, making this salad a filling yet healthy choice. The farro ties the ingredients together, adding a chewy texture that complements the roasted vegetables and creamy dressing. This is the perfect meal for a cozy January evening or a hearty lunch that will keep you full throughout the day.

Ingredients

• 1 cup farro
• 2 medium sweet potatoes, peeled and cubed
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Water as needed to thin dressing
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes and chickpeas with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. Cook the farro according to package instructions. Drain and set aside to cool.
4. For the tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add water a tablespoon at a time until the dressing reaches a creamy, pourable consistency.
5. In a large bowl, combine the cooked farro, roasted sweet potatoes, and chickpeas.
6. Drizzle the tahini dressing over the salad and toss gently to combine.
7. Garnish with fresh parsley and serve immediately.

This roasted sweet potato and chickpea farro salad is a perfect balance of sweet, savory, and creamy flavors. The roasted sweet potatoes add natural sweetness, while the chickpeas offer protein and fiber, making this salad both hearty and satisfying. The tahini dressing brings a smooth, nutty richness that enhances the dish, while the farro adds a chewy texture that ties all the ingredients together. This salad is ideal for a filling yet healthy meal that’s perfect for a chilly January day.

Farro Salad with Pomegranate, Orange, and Mint

This farro salad is a refreshing and colorful dish that combines the sweet-tart flavors of pomegranate and orange with the bright freshness of mint. The farro provides a chewy and hearty base, while the pomegranate seeds burst with juiciness and add a delightful crunch. The orange segments bring a citrusy brightness, and the mint leaves add a fragrant herbal note that ties the whole salad together. This is an ideal salad for January when you want something light yet full of flavor, perfect for a fresh start to the year.

Ingredients

• 1 cup farro
• 1 pomegranate, seeds removed
• 2 oranges, segmented
• 1/4 cup fresh mint, chopped
• 1/4 cup pistachios, toasted
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the farro according to package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooked farro, pomegranate seeds, orange segments, and chopped mint.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with toasted pistachios for added crunch and serve immediately.

This pomegranate, orange, and mint farro salad is the epitome of a fresh, light, and vibrant winter salad. The pomegranate seeds provide a burst of tartness and color, while the citrusy sweetness of the oranges complements the chewy farro. The fresh mint adds a fragrant note that brightens up the entire dish, and the toasted pistachios bring a satisfying crunch. It’s a perfect January salad that feels fresh and rejuvenating, offering a delicious way to enjoy the bright fruits of the season.

Farro Salad with Roasted Beets, Goat Cheese, and Walnuts

This earthy farro salad pairs the sweetness of roasted beets with the creamy tang of goat cheese and the crunchy texture of walnuts. The farro serves as a hearty base, absorbing the flavors of the roasted beets and providing a chewy contrast to the rich goat cheese. The walnuts add a satisfying crunch, while the honey-balsamic dressing enhances the natural sweetness of the beets. This salad is ideal for those seeking a hearty yet vibrant dish in January, offering a great combination of flavors and textures that are both satisfying and nutritious.

Ingredients

• 1 cup farro
• 2 medium beets, peeled and cubed
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh thyme (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 30-40 minutes, until tender and slightly caramelized.
3. Cook the farro according to package instructions. Drain and set aside to cool.
4. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked farro, roasted beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Garnish with fresh thyme and serve immediately.

This farro salad with roasted beets, goat cheese, and walnuts brings together earthy, creamy, and crunchy elements in a beautiful, satisfying dish. The sweet roasted beets complement the tangy goat cheese, while the walnuts provide a rich, nutty crunch. The honey-balsamic dressing ties everything together with a perfect balance of sweetness and acidity. It’s a great choice for a winter salad, offering a delicious combination of textures and flavors that will brighten any January meal.

Farro Salad with Roasted Brussels Sprouts, Bacon, and Apple Cider Vinaigrette

This farro salad combines the crisp bitterness of roasted Brussels sprouts with the salty crunch of bacon and the tart sweetness of apple cider vinaigrette. The roasted Brussels sprouts bring a caramelized depth of flavor, while the crispy bacon adds a savory crunch. The apple cider vinaigrette ties everything together with a tangy sweetness that enhances the other ingredients. This salad is perfect for those looking for a heartier dish in January, offering the warmth and comfort of roasted vegetables combined with the freshness of a simple vinaigrette.

Ingredients

• 1 cup farro
• 2 cups Brussels sprouts, halved
• 4 slices bacon, cooked and crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until crispy and caramelized.
3. Cook the farro according to package instructions. Drain and set aside to cool.
4. For the vinaigrette: Whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl.
5. In a large bowl, combine the cooked farro, roasted Brussels sprouts, and crumbled bacon.
6. Drizzle the apple cider vinaigrette over the salad and toss gently to combine.
7. Garnish with fresh parsley and serve immediately.

This farro salad with roasted Brussels sprouts, bacon, and apple cider vinaigrette is a perfect combination of savory and tangy flavors, making it an excellent choice for a winter meal. The roasted Brussels sprouts add a rich, caramelized flavor, while the bacon adds an irresistible crunch and smokiness. The apple cider vinaigrette ties everything together with a tangy-sweet note, balancing the richness of the bacon and Brussels sprouts. It’s a satisfying and flavorful salad that will warm you up on a chilly January day.

Farro Salad with Avocado, Cherry Tomatoes, and Cilantro Lime Dressing

This vibrant farro salad is full of fresh ingredients, including creamy avocado, juicy cherry tomatoes, and a zesty cilantro-lime dressing. The farro adds a chewy texture and serves as a hearty base for the vegetables. The avocado brings a rich, creamy element, while the cherry tomatoes provide a burst of freshness. The cilantro-lime dressing adds a punch of citrusy flavor that complements the whole salad, making it a perfect light yet satisfying option for a January meal. This salad is great as a stand-alone lunch or as a side dish.

Ingredients

• 1 cup farro
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Cook the farro according to package instructions. Drain and set aside to cool.
2. In a large bowl, combine the cooked farro, diced avocado, halved cherry tomatoes, red onion, and chopped cilantro.
3. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the cilantro-lime dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with extra cilantro if desired.

This farro salad with avocado, cherry tomatoes, and cilantro lime dressing is a refreshing, light dish that is both satisfying and flavorful. The creamy avocado and juicy tomatoes pair beautifully with the nutty farro, while the cilantro-lime dressing adds a bright, zesty finish. This is a perfect salad for a fresh January meal, offering vibrant flavors and textures that will energize and delight your taste buds. Whether enjoyed as a side or a main dish, it’s a healthy and delicious option for any time of the year.

Note: More recipes are coming soon!