Asparagus Farro Feta Salad
Asparagus Farro Feta Salad is full of spring's finest produce and tossed together with a tangy lemon vinaigrette.
Servings: 4 servings
Ingredients
- 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
- 1 tablespoon 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 212kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 192mg | Fiber: 7g | Sugar: 4g