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Healthy Meal Prep Farro Salad with Rosemary Pecan Pesto

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5 from 2 reviews

  • Author: Liz Moody


  • 4 cups rinsed and drained farro
  • 1 large peeled, cubed sweet potato 
  • 1 cup raw pecans
  • 3 garlic cloves, peeled
  • juice of 1 lemon
  • 2 cups spinach
  • 4 sprigs fresh rosemary 
  • 1/4 cup grated parmesan cheese (omit if vegan!)
  • 1/2 teaspoon sea salt + more to toss sweet potatoes and cook farro
  • 1/2 cup olive oil + more to toss sweet potatoes
  • 1/3 cup dried cranberries, roughly chopped


  1. Boil a large pot of water with add a generous amount of salt, then cook the farro like pasta until al dente according to package instructions. Drain and rinse under cold water. Set aside.
  2. Pre-heat the oven to 350F and line a baking sheet with parchment paper. Spread the pecans in an even layer on the sheet. Bake for 10 minutes or until golden. Pour the pecans into a bowl and set aside. Increase oven temperature to 425F, and toss the sweet potatoes onto the baking sheet with olive oil and salt. Bake until golden brown and cooked through, about 30 minutes.
  3. Meanwhile, make the pesto by adding ½ cup of the toasted pecans to a food processor with garlic, lemon, spinach, rosemary, parmesan (if using), salt, and olive oil. Blend until mostly smooth.
  4. Roughly chop the remaining ½ cup pecans. In a large bowl, toss together the cooked farro and pesto. Gently stir in the roasted sweet potatoes, dried cranberries, and chopped pecans.
  5. Chill in the refrigerator until serving. To heat it up, microwave it at 30-second increments until warmed or heat in a pan with olive oil.


  • Serving Size: 4