Warm Farro Salad with Roasted Sweet Potatoes, Parsley Pesto and Almonds

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch + Dinner
  • Cuisine: American


This vegan warm farro salad is nutritious winter comfort food at its finest. The bright parsley pesto contrasts with the roasted sweet potatoes perfectly!



For the Salad

  • 1 cup farro
  • ½ teaspoon fine sea salt, divided
  • 2 medium sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • ½ cup sliced almonds, toasted
  • ½ cup pomegranate seeds (optional)

For the Pesto

  • 3 packed cups flat-leaf parsley leaves (1 large bunch)
  • 1 small garlic clove, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon white miso (See Note)
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 400ºF.
  2. In a medium pot, bring 2 cups of water to a boil. Add the farro and ¼ teaspoon of salt (do not stir). Cover tightly with a lid, reduce the heat to low, and simmer for about 20 minutes, until all the water is absorbed and the farro is cooked through but still chewy. Turn the heat off and let the pot stand covered to steam for about 5 minutes.
  3. Meanwhile, place the potatoes on a baking sheet and drizzle with the oil, garlic powder, paprika, pepper, and remaining ¼ teaspoon salt. Toss to coat evenly and roast until golden brown, stirring once halfway through cooking, about 20 minutes.
  4. Lastly, make the Pesto. In a food processor, combine the parsley and garlic. Pulse until the parsley is broken down. With the motor running, slowly stream in the oil and lemon juice and puree until smooth, stopping to scrape down the sides as needed.  Season with miso, salt, and pepper and puree to combine.
  5. In a large bowl, combine the warm farro, potatoes, dressing, and most of the almonds and pomegranate seeds, if using. Transfer to a serving platter and garnish with the remaining almonds and pomegranate.


The miso adds a cheesy, savory depth to the pesto and rounds out all the flavors in the salad. But if you don’t have any, feel free to omit it.


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

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

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