Warm Farro Salad with Salmon, Mushrooms & Sweet Potatoes

Warm Farro Salad with Salmon, Mushrooms & Sweet Potatoes

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From: Diabetic Living Magazine, Winter 2019

Farro is a type of wheat with large, plump grains that remain slightly al dente when cooked. If you can't find it, you can use bulgur instead. Both pair deliciously with the roasted vegetables and salmon, which are cooked on the same sheet pan for an easy, healthy meal.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup farro
  • 1½ cups water
  • ¾ teaspoon salt, divided
  • 8 ounces mixed mushrooms, such as cremini, shiitake, and/or oyster, thickly sliced
  • 1 medium sweet potato (8 ounces), cut into ½-inch pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced, divided
  • ½ teaspoon crushed red pepper, divided
  • 4 (4 ounce) salmon fillets, about 1 inch thick
  • 2 tablespoons white balsamic vinegar or white-wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground pepper
  • 1 medium shallot, thinly sliced (about ½ cup)
  • ⅓ cup chopped fresh sage, plus more for garnish, or 1 tablespoon dried


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine farro, water, and ¼ teaspoon salt in a medium saucepan. Bring to a boil, stir, and reduce heat to a simmer. Cook, uncovered, until the farro is tender, 15 to 20 minutes.
  3. Meanwhile, combine mushrooms, sweet potato, 1 tablespoon oil, half the garlic, and ¼ teaspoon each crushed red pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast, stirring once, until almost tender, about 15 minutes.
  4. Rub salmon with the remaining garlic and ¼ teaspoon each salt and crushed red pepper. Nestle the salmon into the vegetables and continue roasting until the sweet potato is tender and the salmon is just cooked through, 6 to 8 minutes more.
  5. Whisk the remaining 3 tablespoons oil, vinegar, lemon juice, honey, mustard, and pepper in a large bowl. Add the farro, roasted vegetables, shallot, and sage; toss to combine. Divide among 4 serving plates. Serve topped with the salmon. Garnish with additional fresh sage, if desired.

Nutrition information

  • Serving size: 1 cup salad, 4 ounces salmon and 2 tablespoons dressing
  • Per serving: 542 calories; 31 g fat(6 g sat); 5 g fiber; 39 g carbohydrates; 30 g protein; 43 mcg folate; 62 mg cholesterol; 7 g sugars; 5,909 IU vitamin A; 13 mg vitamin C; 62 mg calcium; 2 mg iron; 535 mg sodium; 777 mg potassium
  • Nutrition Bonus: Vitamin A (118% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings:

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