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Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant roasted sweet potato and farro salad is a wonderful showcase of contrasting textures and bold, earthy flavours. The chewy, nutty profile of the ancient grains provides a hearty base for the caramelised sweetness of the roasted red onion and tender sweet potato rounds. Sliced radishes add a refreshing crunch, while the creamy goat's cheese and fresh dill bring a bright, savory finish to this colourful vegetarian dish.

Packed with fibre and plant-based nutrients, this versatile salad works beautifully as a satisfying main or a sophisticated side for a weekend lunch. It is particularly well-suited for meal prep, as the farro holds its structure well even when dressed. Serve it warm from the oven or at room temperature with an extra squeeze of lemon to lift the smoky paprika notes.

Ingredients for Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
1 red onion, cut into 1/2-inch (12-mm) wedges
60ml (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
180ml (150 g) dried farro
2 matskedar rödvinsvinäger
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 90g (55 to 85 g) goat cheese, broken into bite-size pieces
1/2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt, for serving

How to make Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Preheat the oven to 218°C (220°C).

Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.

Cook the farro according to the package directions. Drain.

In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

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