Warm Farro Salad with Honey Gold Potatoes & Spinach

Prep15 minutes
Cook25 minutes
Total Time40 minutes
Course Lunch, Side Dish
Variety Fav(s) Honey Gold®
Cook Type Stove Top
Dish Type Healthy, Salads
Season Fall, Winter


  • 10 oz. Tasteful Selections® potatoes, roughly chopped
  • 2 tbsp. salted butter
  • ¾ c. Farro (about 2 c. cooked grain)
  • c. chopped cucumber
  • 5 c. lightly packed chopped spinach leaves

Lemon Cilantro Dressing Ingredients:

  • ¼ c. lemon juice
  • ¼ c. olive oil
  • ¼ c. freshly chopped cilantro leaves
  • 2 cloves garlic, minced
  • ¾ tsp. salt
  • tsp. coarse ground black pepper


  • Melt butter in a large saucepan over medium heat. Add potatoes and sauté until tender, about 12-15 minutes.
  • Meanwhile, prepare Farro according to package directions. Once the potatoes and Farro are cooked, combine them in a large mixing bowl. Add cucumber and spinach leaves. The spinach should wilt a little due to the heat of the Farro and potatoes.

Lemon Cilantro Dressing Instructions:

  • Whisk together all Ingredients in a small mixing bowl until well incorporated. Drizzle desired amount over salad and toss to combine.

Recipe Tips

Farro can easily be replaced with another grain or seed like quinoa. Keep in mind that ¾ cup of dried Farro makes almost 2 cups of cooked Farro. You’ll want to make sure that you use almost 2 cups of cooked grain in this recipe.