I was recently out and about grocery shopping and decided to pick up a salad from Whole Foods for a healthy lunch. I found this amazing healthy Adzuki Farro Salad that looked so delicious. Once I picked it up and read the label, I soon realized it had questionable ingredients and was overpriced. I decided to make my own version with the best ingredients. This salad is filling, wholesome, and a great dish to serve to friends and family. This also makes for the best meal prep, similar to my Meal Prep Salad with Orzo and my viral Mango Mama Salad. If you love peanut dressing, make my Vegan Rainbow Peanut Noodles next!
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Notes on Ingredients
- Adzuki beans: Rinse and drain your beans before using. If you don’t have adzuki beans, black or pinto beans would be a good substitute.
- Farro: If you can’t find farro, you could always substitute it with rice or barley.
- Cashews: Can omit if nut-free or replace with sunflower seeds.
- Edamame: I like to buy frozen edamame and steam it in the microwave for convenience!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Adzuki Farro Salad?
- Roast the sweet potato and cook the farro.
- While the sweet potato and farro cook, rinse and drain the adzuki beans, steam the frozen edamame, and chop the veggies (purple cabbage, carrots, green onions, cashews, and cilantro).
- Whisk the dressing ingredients together in a small bowl.
- Once everything is cooled, add everything to a bowl, toss, and enjoy!
- Step 1: First, roast the sweet potato and cook the farro. Prep the beans, edamame, and chop the veggies.
- Step 2: Then, whisk together the dressing ingredients in a small bowl.
- Step 3: Add everything to a large salad bowl and pour dressing over top.
- Step 4: Finally, toss well to combine, garnish with green onions, and enjoy!
Commonly Asked Questions
To make the Adzuki Farro Salad nut-free, omit the cashews or replace them with chopped sunflower or pumpkin seeds. Replace the peanut butter with sun butter.
No worries! You can substitute the farro with rice, quinoa, or barley. Another gluten-free salad I think you will love is my Quinoa Broccoli Salad!
Nope! While they are delicious and packed with nutrients, you can substitute any bean you’d like.
Cold! Allow your cooked and steamed ingredients to cool. You can also store this salad in the fridge and eat it the next few days.
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Extra Helpful Tips
- Rinse the farro and edamame with cold water when they are done to cool quicker.
- Start with the sweet potato because it will take the most time to prepare and cook.
- If you are in a hurry, chop the veggies and make the dressing ahead of time.
- Make my Easy Mediterranean Orzo Salad next!
How to Store
Keep this salad in the fridge for up to 3-4 days. Serve cold. I like to make lettuce boats by filling up a romaine leaf with the salad leftovers.
If you tried this Adzuki Farro Salad (with creamy peanut dressing!) or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Adzuki Farro Salad (with creamy peanut dressing!)
Equipment
Ingredients
- 3 cups farro cooked
- 1 sweet potato large
- 1 cup cabbage diced purple
- 1 can adzuki beans
- 1 cup carrots shredded
- 1 cup edamame steamed shelled
- ⅓ cup cashews chopped roasted
- ½ cup cilantro
- ⅓ cup green onion
Dressing
- ⅓ cup tahini or peanut butter
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil toasted
- ½ juiced lime
Instructions
- Preheat the oven to 400F. Peel and cube the sweet potato. Coat in oil and roast in the oven.
- Cook the farro just like you would pasta. When it is done, add to a strainer and rinse with cool water.
- Rinse and drain the adzuki beans.
- Steam the frozen edamame and let cool.
- Chop up the purple cabbage, carrots (if not already shredded), slice the green onions for garnish, and chop the cashews and cilantro.
- Whisk the dressing ingredients together.
- Add everything to a bowl and enjoy!
Notes
- Rinse the farro and edamame with cold water when they are done to cool quicker.
- Start with the sweet potato because it will take the most time to prepare and cook.
- If you are in a hurry, chop the veggies and make the dressing ahead of time.
Blair says
do you have any of the nutrition breakdown for your recipes?
Taylor From HealthyGirl Kitchen says
Feel free to use an app like MyFitnessPal!
Priscilla says
Hi! Good tasting, however, the salad became very dry quickly. Any suggestions on how to rectify this? Thanks!
Taylor From HealthyGirl Kitchen says
Try making/adding some more dressing. 🙂
Mikaela says
I noticed that too. I added warm water.
Julie says
Spectacular!!
Kellan says
How long do I roast the sweet potato?
Taylor From HealthyGirl Kitchen says
about 25 minutes or until fork tender and golden brown.
Alyse says
Wow this is my new favorite recipe!!! I can’t get enough. I sub dark red kidney beans since they are much cheaper and use half a bag of coleslaw mix since I have a hard time finding red cabbage. The dressing is amazing and I love all the ingredients!! Perfect for meal prep, I look forward to it all week long!
Alexa says
Love this recipe- had leftovers today and decided I wanted it warm. Highly recommend- love it warm way more!
Also, next time I think I’ll has some diced jalapeños for a little kick.
Great recipe, thanks for sharing!
Angi says
Is there a substitute for the sesame oil or can I go without it? Our family is oil free.
Taylor From HealthyGirl Kitchen says
You can omit it.
B says
easy to make and super yummy!
B says
easy, flavorful and delicious!!
Jordan Stacy says
This flavorful farro salad is sooo good! The peanut dressing is delicious and I love that the salad is packed with veggies.