Asparagus Farro Feta Salad is a light and healthy salad to serve this spring! Full of spring’s finest produce and tossed together with a tangy lemon vinaigrette. It’s perfect as a side dish or add chicken or chickpeas and turn it into a main dish salad!
Spring is in the air and salads are back on the dinner table. When I say spring is in the air, that often involves snow at least once every other week. And when I say salads are back on the table I don’t mean to usual lettuce, carrot, tomato, cucumber salad. Not that there’s anything wrong with that kind of salad, but it’s spring time! The time of year when all the wonderful produce I crave comes back into season. So in honor of it’s return I made this Asparagus Farro Feta Salad.
Every season has produce that I look forward to. In summer it’s melons, peaches, summer squash and garden fresh tomatoes. In fall it’s apples, pears, Brussels sprouts and pumpkins. In winter, citrus and winter squash. Then in spring I can’t wait to start in on the berries, rhubarb, radishes and my beloved asparagus.
I always forget how much I love asparagus. Roasted, grilled, blanched or raw, I’ll eat it. I can eat it right off the sheet pan straight from the oven or cold out of the fridge and I’ll go through at least a pound of it every week. I love adding it to “basic” salads, like the lettuce, carrot, tomato one I mentioned above. But, it’s even better when it’s highlighted with other spring ingredients like it is in this, Asparagus Farro Feta Salad.
The salad should really be titled, Asparagus, Farro, Feta, Radish, Sugar Snap Pea Salad with Lemon Vinaigrette. Let’s be real though, that’s a little ridiculous. Whatever you call it, it’s loaded with some of my favorite spring vegetables.
I love all the crunch from the vegetables, the chewiness of the farro and then that fresh and tangy lemon vinaigrette. The feta although not a requirement, adds a nice saltiness. This is a great salad to serve alongside grilled chicken or salmon. You could even chop it up and add it into the salad so it serves as a main dish. Enjoy!
- 2/3 cup uncooked farro
- 2 cups water
- 1 cup radishes, thinly sliced
- 1 cup sugar snap peas, halved
- 1 cup chopped asparagus, raw or blanched
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple syrup
- Kosher salt and fresh ground black pepper to taste
- 1/3 cup crumbled feta cheese
- In a medium sized saucepan, bring the 2 cups of water to a boil. Add in the farro and return to a boil. Once boiling, cover with a lid and lower the heat so that the farro is simmering. Cook for 20-25 minutes or until tender and chewy. Let the farro cool to room temperature.
- While the farro cooks, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and pepper in a large serving bowl.
- Add the cooled farro, asparagus, radishes, sugar snap peas, dill and feta to the bowl and toss everything together until it's coated in the vinaigrette. Taste for seasoning. Serve the salad immediately or cover and chill until ready to serve.
- If you're in a hurry, rince and drain the cooked farro under cold water to cool it off faster.
- To make this salad gluten-free, use brown rice instead of farro.
- To make this a main dish salad add chopped cooked chicken or chickpeas.
Amount Per Serving: Calories: 185 Total Fat: 6g Saturated Fat: 2g Cholesterol: 11mg Fiber: 5g Sugar: 5g Protein: 8g