Why We Like It
This great-tasting salad screams "Spring!" and would be ideal to serve for family and friends at Easter or other Springtime gatherings. Easily made ahead of time, it's delicious served at room temperature and excellent leftover too. It is the perfect way to savor in-season fresh asparagus while you can!
Cook the Farro:
Bring at least 2 cups of water to a boil.
Add the farro and bring to boil and then let simmer for 30 minutes (for whole farro) or 15-20 minutes (for semi-pearl or pearl farro). You want to cook it until it is “al dente,” similar to how you would cook pasta.
Drain the farro and transfer to a large bowl to cool slightly. (Stir occasionally to help it cool).
Preheat the oven to 400 degrees
Roast the Asparagus:
Add to a large bowl and stir until well combined.
Spread onto a large greased baking sheet in a single layer.
Roast for 10 minutes. Remove from the oven and let cool slightly.
Make the Dressing:
Add to a small bowl or mason jar and stir or shake to combine. Set aside.
Put it All Together:
Add to a large bowl (this can be the same bowl you used earlier for the asparagus), along with the cooked and drained farro and roasted asparagus.
Pour the dressing over everything in the bowl and stir until combined.
Serve and Enjoy!
It is super easy to toast nuts! Simply add them to a small dry skillet over medium heat. Cook for 2-3 minutes, stirring frequently, until toasted and fragrant. Check out our coaching tip to see why we feel like toasting nuts adds so much flavor and is completely worth it!
Nutrition Information for one serving
- Calories: 195
- Fat: 11 g
- Saturated Fat: 1.7 g
- Total Carbohydrate: 20 g
- Cholesterol: 3 mg
- Fiber: 3 g
- Sugars: 5 g
- Protein: 5 g
- Sodium: 235 mg
Recipes to Try
- Roasted Cauliflower and Chickpeas with Zhoug Sauce
- Spring Tuna Tacos with Pickled Cabbage
- Garlic Parmesan Fennel Pizza
- Mediterranean Black Eyed Peas Salad
- Roasted Fennel and Grapefruit Salad
- Black Eyed Peas and Veggie Curry
- Lamb and Quinoa Salad with Honey Mustard Vinaigrette
- Summer Veggie Succotash
- Marinated Jamaican Jerk Wings
- Whole Roasted Cauliflower with Chimichurri Sauce