Warm Farro Salad – Great For A Hearty Meal

Discover the ultimate comfort food with our warm farro salad recipe! Perfectly cooked farro meets caramelised pumpkin, crispy bacon, and fresh spinach in a hearty dish that’s both tasty and satisfying.

Grains, grain, grains! How to make this ancient hulled wheat into a sexy salad?

Chunk in some crispy bacon! Bacon just makes everything taste better IMO!. That smoky, savoury flavour is just yum.

The nutty farro pairs beautifully with the sweet, caramelised Japanese pumpkin, creating a delicious balance and not mention the gorgeous orange gives the salad a pop of colour against the dull backdrop of the farro.

While the fresh spinach, parsley, and marjoram infuse the dish with vibrant, herbaceous notes.

Textures matter so adding some almonds create crunch to complement the chewy farro grain.

Serve it straight on the table in the skillet and watch it get devoured. So good.

If you’re a farro lover, don’t miss our Farro Side Dish with Mozzarella or Farro Kale Salad.

Recipe Overview

Flavour/Texture: This warm farro salad offers a delightful blend of flavours and textures. The nutty, chewy farro pairs beautifully with the sweet, caramelised Japanese pumpkin, creating a rich and satisfying base.

Crispy bacon adds a savoury, smoky depth, while fresh spinach and herbs provide vibrant, green notes. Chopped almonds contribute a pleasant crunch, contrasting with the tender pumpkin and soft farro.

Overall, the salad combines hearty, comforting flavours with a mix of chewy, crispy, and creamy textures, making it a well-rounded and tasty dish.

Ease: This warm farro recipe has a few components. Follow the recipe step by step to yield the best results.

Time: A 30-minute farro recipe that promises to deliver a super tasty side dish.

Ingredients For Warm Farro Salad

Farro: Using pearled farro for a quicker cook. But you can, of course, use any farro you wish. Just follow the instructions below for how to cook farro perfectly.

Water and broth: Mixing both water and broth for this recipe. With the strong salty flavours of the bacon, we don’t need a full broth cook. This will just give it a subtle taste.

Japanese Kent pumpkin: One of our most favourite pumpkins to use. Ever so versatile and surprisingly sweet once roasted.

Spinach: Using normal English spinach. But you can use baby spinach leaves, too, if you don’t want to have to deal with the stems.

Bacon bits: Grab about 200g from the deli, all diced up and ready to go.

Herbs: Flat leaf parsley and marjoram will enhance the flavour profile.

Almonds: Needing some crunch and the chopped almonds will do the trick.

Variations and Substitutions

Different vegetables: Substitute the Japanese pumpkin with roasted sweet potatoes or butternut squash for a different sweet, earthy flavour. Or you can roast Brussels sprouts for a slightly bitter, crispy addition.

Alternative greens: Use other greens like kale or Swiss chard if you prefer a different flavour or texture.

Make It vegetarian: Omit bacon and use roasted mushrooms or halloumi instead.

Added protein: Add grilled or shredded chicken or turkey for extra protein. Marinated and baked tofu can provide a vegetarian protein option.

Nuts and seeds: Use pecans or walnuts instead of almonds for a different nutty flavour. Pumpkin seeds can also be used for a different crunch and seasonal touch.

Other herbs: Use thyme or sage in place of marjoram for a different herbaceous note.

Cheese: Add crumbled feta or goat cheese for extra creaminess and tang.

Serving: Instead of serving it on the skillet or normal salad platter, you can serve it up as a farro bowl. Great lunchtime treats.

Instructions For Warm Farro Salad

The Best Way to Cook Al Dente Farro Grain

Rinse the farro thoroughly.

Place in a saucepan and add water and broth. Bring to a boil and then simmer.

For pearled farro, boil for 10 to 20 minutes; for semi-pearled farro, 20 to 30 minutes; and for whole farro, up to 40 minutes.

If there is excess liquid after farro is cooked to al dente, discard. 

How To Roast Pumpkin The Right Way

Start this farro and roasted vegetable salad by preheating oven to 180°C or 350°F.

Cut the pumpkin into thin wedges and remove the skin. Baste a sheet pan with ½ tbsp of olive oil. Place the pumpkin flat in a single layer. Baste top side with the rest of the olive oil. Roast for 20 minutes.

How To Prepare The Rest of The Ingredients

Cut roots off the spinach and wash to remove all the dirt. If spinach is long, cut in half.

In a frying pan or skillet, fry bacon bits.

When cooked, add spinach. Sauté until cooked and wilted.

Turn the heat off and add farro, herbs, almonds, salt and pepper to taste. Mix until well combined.

Tuck pumpkin slices on the side.

Serve.

How to Make This Salad Perfectly [Expert Tips]

Cook the farro properly: Always rinse farro under cold water to remove any dust or impurities.

And be sure to follow the cooking time based on the type of farro (pearled, semi-pearled, or whole) for the best texture. Taste the farro as it cooks to achieve the perfect al dente texture.

Prepare the pumpkin perfectly: Cut the pumpkin into uniform wedges to ensure even roasting.

Roast the pumpkin at a high temperature (180°C or 350°F) to achieve a caramelised exterior while keeping the inside tender. Baste with olive oil to enhance the roasting process.

Sauté spinach lightly: Add spinach to the skillet when the bacon is done and sauté until just wilted. This helps preserve its vibrant colour and fresh taste.

Combine when warm: Time the farro well to ensure that all the ingredients are combined when warm. This allows the flavours to meld together nicely. Serve it up in the skillet to allow the salad to stay warm for longer.