Warm Grain Salad with Miso Tahini Dressing

This hearty winter grain salad brings together roasted brussels sprouts and cabbage, crispy chickpeas, chewy farro, and a smoky tahini dressing that ties it all together. It’s filling, protein-packed, and satisfying enough to eat as a full meal, making it perfect for an easy weeknight dinner. Cozy, nourishing, and deeply flavorful, this is the kind of salad you’ll want on repeat all season.

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Table of Contents

• Why I love this salad
• Everything you need to make this recipe
• How to make this warm grain salad
• Servings and pairings
• Storage and make ahead recommendations
• Recipe FAQs
• Want more salad recipes?
• Warm Grain Salad with Miso Tahini Dressing Recipe

Everything you need to make this recipe

This salad leans on winter vegetables, a nutty whole grain, and a handful of pantry staples that do a lot of heavy lifting. Nothing fancy, nothing fussy—just good ingredients doing what they do best.

• Farro: Nutty, chewy, and slightly sweet, farro is my forever favorite grain and the backbone of this salad. If you don’t have it, pearled barley, quinoa, or wheat berries all work beautifully.

• Brussels sprouts + cabbage + chickpeas + olive oil + s&p + Parmesan: The Brussels sprouts and cabbage get covered and roasted first so they soften without drying out, then uncovered so they caramelize and pick up color. Roughly chopped chickpeas roast into crispy little bits that add texture, while Parmesan brings the salty, savory finish everything needs.

• Tahini + miso paste + lemon juice + rice vinegar + honey + smoked paprika + garlic powder + water: This dressing is earthy, tangy, umami-rich, smoky, and just sweet enough. It’s creamy, bold, and honestly the kind of thing you’ll want to put on everything.

Kitchen equipment needed:

• chef’s knife + cutting board
• large pot
• extra large baking sheet (or 2 half sheets)
• quarter baking sheet
• small mixing bowl + whisk

How to make this warm grain salad

1. Cook the farro

Cook the farro according to the package instructions until tender. Drain and set aside.

2. Prep the veggies

Toss the Brussels sprouts and cabbage with olive oil, salt, and pepper, then spread out on a parchment-lined baking sheet and cover with foil.

3. Prep the chickpeas

Roughly chop the chickpeas and toss with olive oil, salt, and pepper on a separate parchment-lined pan.

4. Roast

Roast the vegetables covered, then uncovered, until tender and caramelized, adding the chickpeas to the oven until golden and crisp.

5. Make the dressing

Whisk together all the dressing ingredients until creamy.

6. Serve and enjoy

Toss the farro with the roasted vegetables and a few drizzles of dressing, then divide into bowls and finish with more dressing, crispy chickpeas, Parmesan, and black pepper.

Servings and pairings

This salad is versatile, easy, and deeply satisfying, making it ideal for real life cooking. Here’s when it really shines:

• Post workout – Packed with fiber-rich grains, chickpeas, and hearty vegetables, this salad is filling without feeling heavy and helps you refuel in a way that actually tastes good.
• Weeknight dinner – Mostly hands-off roasting and simple assembly make this an ideal throw-together meal when you want something comforting but low effort.
• Meal prep – It holds up beautifully in the fridge, reheats well, and tastes just as good (if not better) the next day, making it perfect for make-ahead lunches.

Drink Pairings:

• Wine: Sauvignon Blanc or Vermentino — Works well with the earthy tahini-miso dressing and roasted vegetables.
• Beer: Pilsner or Kölsch — Balances the richness of the dish without overpowering it.
• Cocktail: mezcal margarita — Echoes the smoked paprika in the dressing while keeping things bright and refreshing.
• NA option: Sparkling citrus spritz — Made with grapefruit or lemon juice, a touch of honey syrup, and plenty of soda water is fresh, balanced, and perfect alongside a warm, savory salad.

Storage and make ahead recommendations

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, and the salad reheats well in the microwave or on the stovetop. You can store the dressing separately to avoid an overly soggy salad.

This salad is great for making ahead. You can cook the farro, roast the vegetables, and prepare the dressing up to 3 days in advance and store each component separately in the fridge. When ready to eat, gently reheat the farro and vegetables, toss with the dressing, and finish with chickpeas, Parmesan, and black pepper. If prepping for lunches, portion the salad into containers and keep extra dressing on the side to drizzle just before serving for maximum flavor.

Want more salad recipes?

Here are some of my latest pasta recipes perfect for any gathering:

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

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