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
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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.
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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
