Go Back
–+ servings
Spring Farro Salad Recipe

Spring Farro Salad Recipe: A Fresh Twist for Your Table

Experience the vibrancy of spring with this healthy Spring Farro Salad Recipe, featuring seasonal produce and a zesty mustard dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Farro Substitute with quinoa for a gluten-free option.
  • 2 cups Vegetable Stock Use homemade or low-sodium for healthier cooking.
  • 1 teaspoon Kosher Salt Can adjust if using fine salt.
  • 1 bunch Asparagus Substitute with green beans if necessary.
  • 1 bunch Broccolini Can be replaced with broccoli or spinach.
  • 5 pieces Red Radishes Daikon or similar veggies can serve as a substitute.
For the Dressing
  • 1/4 cup Olive Oil Can swap with avocado oil.
  • 1 juice Lemon Lime can be a substitute.
  • 2 tablespoons Stone-ground Mustard Dijon mustard can be used instead.
For the Garnish
  • 1 tablespoon Fresh Dill Parsley or mint can be used as substitutes.
  • 1/4 cup Chives Green onions could also work well.

Equipment

  • medium saucepan
  • baking sheet
  • Parchment Paper
  • Large bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine farro, vegetable stock, kosher salt, and bay leaves. Bring to a boil, then simmer for about 30 minutes until tender. Remove bay leaves and set aside to cool.
  2. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  3. Toss asparagus, broccolini, and radishes with olive oil and a sprinkle of salt. Spread on the baking sheet with lemon halves cut side up.
  4. Roast the vegetables in the oven for about 15 minutes until fork-tender and slightly charred.
  5. In a large bowl, combine cooled farro and roasted vegetables, gently mixing to integrate flavors.
  6. In a small bowl, whisk together olive oil, roasted lemon juice, stone-ground mustard, remaining salt, and a splash of water.
  7. Drizzle dressing over salad, tossing gently to coat.
  8. Serve warm or chilled, garnished with fresh dill and chives.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Make ahead by storing components separately to maintain freshness. Adjust dressing flavor with maple syrup or honey if too tangy.

Tried this recipe?

Let us know how it was!