This sweet potato farro salad is cozy, comforting and full of flavor—crisp bacon, creamy goat cheese, peppery arugula and chewy farro come together with a hot honey vinaigrette that makes the whole dish sing.
Looking for a warm, satisfying winter meal? This salad is exactly that: roasted sweet potatoes seasoned with smoked paprika and garlic, chopped crispy bacon, tender farro and bright arugula tossed with thinly sliced red onion. Creamy goat cheese and a hot honey lemon vinaigrette finish it off for a balance of sweet, smoky, tangy and peppery flavors.
This is an ideal solo lunch—filling enough to be the whole meal—or a comforting side served alongside grilled chicken or steak. It’s also a lovely dish for a Sunday dinner or a casual gathering; the combination of textures and tastes appeals to many palates. If you want extra crunch, toss in pepitas or chopped walnuts.
This is how I make it
Start by peeling and cubing sweet potatoes, then toss them with a little olive oil, kosher salt, black pepper, smoked paprika and garlic powder. Roast at a high temperature until they begin to brown. About halfway through roasting, scatter chopped bacon on the same sheet pan so it crisps up and imparts extra flavor to the potatoes.
While the potatoes and bacon roast, cook the farro according to package directions. Farro cook times vary—some brands take about 10 minutes, others closer to 30—so follow your package to yield roughly two cups cooked.
In a large bowl, combine arugula and thinly sliced red onion. Toss them with a little of the dressing, then add warm cooked farro. The heat from the farro helps wilt and soften the greens and onions slightly, creating a pleasant texture. Top with the roasted sweet potatoes and crisp bacon, then crumble goat cheese over everything. If the salad is still warm, the goat cheese becomes slightly melty and blends into the salad beautifully.
The hot honey vinaigrette is simple and bright: champagne vinegar, lemon juice, hot honey, fresh grated garlic, salt and pepper whisked together while slowly streaming in olive oil until emulsified. The lemon adds brightness and the hot honey gives a sweet, spicy note that complements the sweet potatoes and bacon without overpowering the salad.
Sweet Potato Farro Salad with Bacon & Goat Cheese
Sweet Potato Farro Salad with Bacon & Goat Cheese
Ingredients
- 4 sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 to 6 slices bacon, chopped
- 2 cups cooked farro
- 4 to 6 cups arugula
- ½ red onion, thinly sliced
Hot honey vinaigrette
- 2 tablespoons champagne vinegar
- 2 tablespoons hot honey
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, freshly grated
- Kosher salt and black pepper
- ½ cup olive oil
Instructions
- Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook farro according to package directions.
- Toss the sweet potatoes with olive oil, a generous pinch of salt and pepper, smoked paprika and garlic powder. Spread on a baking sheet and roast for 15 minutes.
- After 15 minutes, toss the potatoes and scatter chopped bacon over the sheet. Roast another 15–20 minutes, tossing as needed, until the bacon is crisp and potatoes are golden.
- In a large bowl, toss arugula and red onion with a pinch of salt and pepper and about a tablespoon of dressing. Add the warm cooked farro and toss, adding another tablespoon of dressing to distribute it.
- Top the farro and greens with roasted sweet potatoes and bacon. Drizzle with more dressing to taste, crumble goat cheese over the top and serve.
Hot honey vinaigrette
- Whisk together vinegar, lemon juice, hot honey, grated garlic and a big pinch of salt and pepper. Slowly stream in the olive oil while whisking until the dressing is emulsified. Store in the fridge if making ahead; shake or whisk before using.
This has become one of those go-to meals—rich, cozy and endlessly satisfying.
So many dream flavors!