Why You’ll Love This Recipe
This Spring Farro Salad is not only refreshing and full of bright, seasonal vegetables, but it’s also incredibly satisfying due to the hearty farro. It’s an easy-to-make, nutritious meal that can be served warm or cold, making it ideal for meal prep or a quick dinner. The mustardy dressing adds a zesty kick, enhancing the natural sweetness of the roasted vegetables, and the fresh herbs give it a lovely aromatic finish.
Ingredients
For the farro:
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
For the salad:
- 1 bunch asparagus, woody ends removed, chopped into 2-inch pieces
- 1 bunch broccolini, chopped into 2-inch pieces
- 1 bunch red radishes, greens removed and halved
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 lemon, halved
- 1 tablespoon stoneground mustard
- ¼ cup chopped fresh dill
- 2 tablespoons chopped chives
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- To cook the farro, bring the vegetable stock, farro, kosher salt, and bay leaves to a boil in a medium saucepan. Reduce the heat and let it simmer for about 30 minutes, until the farro is tender and the stock is absorbed. Remove from heat and discard the bay leaves. Let the farro cool.
- Preheat the oven to 400°F (200°C). Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread the vegetables evenly on a parchment-lined baking sheet. Place the lemon halves, cut side up, on the sheet.
- Roast the vegetables for about 15 minutes, or until the radishes are fork-tender and the broccolini is slightly charred.
- Combine the roasted vegetables with the cooled farro in a large bowl.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, mustard, lemon juice from the roasted lemon, the remaining teaspoon of salt, and 1 tablespoon of water to make the dressing.
- Drizzle the dressing over the farro and vegetables, and toss to combine. Garnish with chopped dill and chives.
- Serve the salad warm or cold, and enjoy!
Servings and Timing
This recipe serves 4 people and takes about 26 minutes to prepare (8 minutes prep, 15 minutes cooking, and 3 minutes additional time).
Variations
- Add feta or goat cheese for a creamy texture.
- Try using different herbs such as mint or parsley for variety.
- You can replace farro with quinoa or barley for a gluten-free version.
Storage/Reheating
This salad can be stored in the refrigerator for up to 3 days. If the farro becomes dry, simply toss it with a tablespoon of warm water or olive oil before serving. It can be enjoyed warm or cold.
FAQs
1. Can I make this salad in advance?
Yes, this salad can be made up to 3 days in advance. Just store it in an airtight container in the fridge.
2. Is farro gluten-free?
No, farro is not gluten-free. If you need a gluten-free alternative, try quinoa or barley.
3. How can I add protein to this salad?
To add protein, you can top the salad with grilled chicken, tofu, or chickpeas.
4. Can I use other vegetables in this salad?
Yes, you can substitute the asparagus, broccolini, and radishes with any spring vegetables like peas, spinach, or baby carrots.
5. How do I make this salad vegan?
This recipe is already vegan, as long as you skip any optional dairy toppings like feta cheese.
6. Can I make this salad without mustard?
Yes, you can omit the mustard or replace it with tahini or a balsamic vinaigrette for a different flavor profile.
7. How long will the farro take to cook?
Farro typically takes about 30 minutes to cook when simmered in vegetable stock, depending on the type of farro.
8. Can I serve this salad warm?
Yes, this salad can be served warm or cold depending on your preference.
9. What type of mustard should I use?
Stoneground mustard adds a tangy depth of flavor, but you can substitute with Dijon or yellow mustard if preferred.
10. How can I prevent the roasted vegetables from steaming instead of crisping?
Make sure the vegetables are spread out in a single layer on the baking sheet, and if they’re crowded, use two sheets to avoid steaming.
Conclusion
This Spring Farro Salad is the perfect dish to celebrate the season’s fresh produce. It’s easy to make, packed with flavor, and can be served as a light meal or a side dish. With its colorful mix of roasted vegetables and a zesty mustard dressing, it’s sure to become a springtime favorite!
Print
Spring Farro Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Celebrate the flavors of spring with this vibrant Spring Farro Salad, featuring roasted asparagus, broccolini, and radishes, all tossed with a tangy mustard dressing. Fresh herbs like dill and chives complete the dish, making it the perfect light and satisfying meal for the season. Whether served warm or cold, this easy-to-make salad is a wonderful way to enjoy fresh, seasonal ingredients.
Ingredients
For the farro:
1 cup uncooked farro
2 cups vegetable stock
2 teaspoons kosher salt
2 bay leaves
For the salad:
1 bunch asparagus, woody ends removed, chopped into 2-inch pieces
1 bunch broccolini, chopped into 2-inch pieces
1 bunch red radishes, greens removed and halved
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 lemon, halved
1 tablespoon stoneground mustard
¼ cup chopped fresh dill
2 tablespoons chopped chives
Instructions
-
To cook the farro, bring the vegetable stock, farro, kosher salt, and bay leaves to a boil in a medium saucepan. Reduce the heat and simmer for about 30 minutes, until farro is tender and the stock is absorbed. Remove from heat and discard the bay leaves. Let the farro cool.
-
Preheat the oven to 400°F (200°C). Toss asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread evenly on a parchment-lined baking sheet. Place lemon halves cut side up.
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Roast for about 15 minutes, until radishes are fork-tender and broccolini is slightly charred.
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Combine roasted vegetables with cooled farro in a large bowl.
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In a small bowl, whisk together the remaining 1 tablespoon of olive oil, mustard, lemon juice from roasted lemon, the remaining teaspoon of salt, and 1 tablespoon of water to make the dressing.
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Drizzle the dressing over the farro and vegetables, toss to combine. Garnish with chopped dill and chives.
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Serve warm or cold, and enjoy!
Notes
For added richness, try adding feta or goat cheese.
Swap fresh herbs like mint or parsley for a different flavor profile.
For a gluten-free version, substitute farro with quinoa or barley.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
