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Farro salad with pesto and sweet potatoes on a vintage floral plate

Warm Farro Salad with Sweet Potatoes and Parsley Pesto

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: n/a
  • Cuisine: American
  • Diet: Vegan


This warm farro salad features caramelized sweet potatoes, crunchy almonds, tart pomegranate, and an earthy parsley pesto.



For the Salad

  • 1 cup farro
  • 1/2 teaspoon fine sea salt, divided
  • 2 small sweet potatoes (about 1 1/4 pounds), cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper, to taste
  • 1/2 cup toasted sliced almonds
  • 1/2 cup pomegranate arils (aka seeds)

For the Pesto

  • 4 packed cups flat-leaf parsley leaves (about 1 medium bunch)
  • 1 small garlic clove, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons white miso
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 425ºF.
  2. In a medium pot, bring 2 cups of water to a boil. Add farro and ¼ teaspoon of salt (do not stir). Cover tightly with a lid, reduce the heat to low, and simmer for about 25 minutes, until all the water is absorbed. Turn the heat off and let stand until ready to use.
  3. Meanwhile, place the potatoes on a baking sheet, drizzle with the oil, and season with the remaining 1/4 teaspoon salt and pepper. Toss to coat and roast until lightly golden, stirring once halfway through cooking, about 20 minutes.
  4. Make the Pesto. In a food processor, combine the parsley and garlic. Pulse until the parsley is broken down. Then add the oil, lemon, miso, salt, and pepper, and puree until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasonings, if needed.
  5. In a large mixing bowl, combine the farro, potatoes, pesto, and most of the almonds and pomegranate. Transfer to a serving platter and garnish with the remaining almonds and pomegranate.


  • Serving Size: 1/6 of the recipe
  • Calories: 373
  • Fiber: 9.6 g
  • Protein: 8.2 g

Keywords: farro, pesto, sweet potatoes, pomegranate, almonds

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