Name: Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked farro; 2 cups vegetable stock; 2 teaspoons kosher salt; 2 bay leaves; 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; 1 lemon, halved; 3 tablespoons olive oil, divided; 2 teaspoons kosher salt, divided; 1 tablespoon stoneground mustard; 1/4 cup chopped fresh dill; 2 tablespoons chopped chives; 1 tablespoon water

Jump to Recipe· 4.1 from 67 reviews

There is something truly magical about the way bright, fresh ingredients come together in the Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe. This dish is a vibrant celebration of springtime’s best produce, combining nutty farro with tender roasted asparagus, broccolini, and radishes, all kissed with a zesty lemon-mustard dressing and fragrant fresh herbs. It’s simple, wholesome, and bursting with layers of texture and flavor that make every bite a delight. Whether you’re looking for a nutritious lunch or a stunning side dish, this salad is guaranteed to become a fast favorite in your meal rotation.

Ingredients You’ll Need

A white marbled surface holds fresh ingredients arranged neatly: on the left, a bundle of bright green asparagus with light tips, next to a cluster of vivid red radishes with leafy green tops; to the right, vibrant green broccolini with a textured, bumpy crown and long stems. In the center, small clear glass bowls contain light brown wheat grains, golden olive oil, coarse white salt, and a tan paste. Above the bowls, fresh green herbs, including chives with long thin leaves and feathery dill, create a soft texture. A clear glass measuring cup filled with amber-colored broth sits in the top right corner, with two green bay leaves placed nearby. Two lemon halves, showing bright yellow flesh, are placed on the marbled surface near the broccolini and salt bowl. photo taken with an iphone --ar 4:5 --v 7

Gathering a few straightforward, fresh ingredients is all it takes to whip up this gorgeous Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe. Each component plays a key role—farro adds a hearty chew, roasted vegetables bring caramelized sweetness and subtle crunch, while the herbs and dressing brighten everything up with fresh, vibrant notes.

1 cup uncooked farro: Choose pearled farro for a nice balance of chewiness and quicker cooking time.

2 cups vegetable stock: Using stock instead of water infuses the farro with gentle savory flavor.
2 teaspoons kosher salt: Essential for seasoning both the cooking liquid and the vegetables to bring out their natural flavors.
2 bay leaves: Add a subtle earthy aroma while the farro cooks.

1 bunch asparagus, chopped: Woody ends removed, cut into 2-inch pieces for perfect roasting.
1 bunch broccolini, chopped: Provides a slightly sweet, tender green vegetable element.
1 bunch red radishes, halved: Radishes offer a pop of color and a mild peppery taste that softens when roasted.

3 tablespoons olive oil, divided: Acts as the roasting medium and creates a luscious dressing base.
1 lemon, halved: Roasting the lemon mellows its acidity and enhances its citrusy aroma.
1 tablespoon stoneground mustard: Adds a tangy, slightly spicy depth to the dressing.

1/4 cup chopped fresh dill: Dill brings a bright, herbal finish characteristic of spring dishes.
2 tablespoons chopped chives: Adds a mild onion flavor and makes a lovely visual contrast.

How to Make Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe

A white bowl filled with a fresh salad made of three main layers: bright green asparagus pieces cut into medium lengths as the base layer, mixed with small green broccoli florets and some chopped fresh dill scattered on top, adding a feathery texture. The second layer consists of light brown cooked grains spread evenly throughout the vegetables, adding a soft texture with a bit of shine. Finally, bright pink radish halves are placed on top and around the bowl, contrasting with the greens. A silver spoon rests on the right side inside the bowl, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook the Farro Perfectly

Start by bringing your vegetable stock, farro, kosher salt, and bay leaves to a boil in a medium saucepan. Once boiling, lower your heat and simmer gently for about 30 minutes, or until the farro is tender and no liquid remains. The farro should be chewy yet soft, with an invitingly nutty aroma. Once cooked, remove the pot from heat and let it cool in the pan while you prepare the vegetables. Don’t forget to fish out the bay leaves and toss them aside—they’ve done their job!

Step 2: Prepare and Roast the Vegetables

Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting. Meanwhile, toss the trimmed and chopped asparagus, broccolini, and halved radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them out evenly on a parchment-lined baking sheet so they roast up beautifully without steaming. Pop the lemon halves cut side up right on the tray—it’s a clever touch that helps release their juice into the dish. Roast everything for about 15 minutes, until the radishes are fork-tender and the broccolini develops just the slightest char, creating a fantastic, smoky flavor.

Step 3: Combine Farro and Vegetables

Once the vegetables are roasted and slightly cooled, transfer them to the bowl of farro. This is where the colors and textures start to merge into something truly special—the soft farro mingling with the caramelized, tender vegetables creates a harmonious base for the dressing and herbs.

Step 4: Whisk Together the Dressing

It’s time for the magical burst of flavor. In a small bowl, whisk together the remaining tablespoon of olive oil, stoneground mustard, juice squeezed from the warm roasted lemon halves, 1 teaspoon of kosher salt, and a tablespoon of water. This dressing is bright and tangy with an earthy undertone, perfectly elevating every bite of your salad.

Step 5: Dress and Finish with Fresh Herbs

Drizzle the dressing over the bowl of farro and roasted vegetables, then sprinkle the dill and chives on top. Gently toss everything together to distribute the flavors while keeping the herbs fresh and vibrant. Your Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe is ready to serve or chill for later enjoyment.

How to Serve Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe

Garnishes

A sprinkle of toasted pine nuts or sliced almonds adds an irresistible crunch and nutty contrast to the salad’s tender ingredients. Fresh lemon zest over the top can also amplify the citrus brightness, making every mouthful more refreshing and lively.

Side Dishes

This salad pairs beautifully with grilled proteins like chicken, salmon, or tofu, turning it into a complete springtime meal. Alternatively, serve it alongside warm crusty bread and a light soup for a satisfying lunch or supper combo.

Creative Ways to Present

For a gorgeous presentation, serve the salad in individual mason jars or wide bowls, layering some farro first, then veggies, and finishing with herbs and dressing drizzled on top. This makes it perfect for picnics or potlucks, where you want dishes that travel well and impress.

Make Ahead and Storage

Storing Leftovers

This salad stays vibrant for up to 3 days in an airtight container in the refrigerator. Keep the dressing separate if you prefer a fresher texture when serving leftovers.

Freezing

Because the fresh herbs and lemon dressing can lose their brightness, freezing this salad is not recommended. Farro and roasted veggies can become mushy upon thawing, so enjoy this one fresh!

Reheating

If you want to enjoy the salad warm, gently reheat the farro and roasted vegetables in a pan or microwave before tossing with fresh herbs and cold dressing. This way you get the comforting warmth without sacrificing freshness.

FAQs

What can I substitute for farro?

If you don’t have farro on hand, other sturdy grains like barley or brown rice work well to provide a similar chewy texture and mild nutty flavor in this salad.

Can I use fresh herbs other than dill and chives?

Absolutely! Fresh parsley, tarragon, or basil can each bring their own unique brightness and aroma, so feel free to customize based on your preferences or what you have fresh in your garden.

Is this salad vegan and gluten-free?

This recipe is naturally vegan as it uses vegetable stock and olive oil. However, farro is a wheat grain, so this dish is not gluten-free. You can substitute gluten-free grains like quinoa if necessary.

Can I make this salad ahead of time?

Yes, you can make the salad a few hours ahead or the night before. Keep the dressing separate until just before serving to preserve the salad’s fresh texture and flavor.

What’s the best way to reheat leftovers?

To warm leftovers, gently heat the farro and vegetables on the stovetop or microwave, then add fresh herbs and dressing afterward to maintain brightness and texture.

Final Thoughts

There’s a reason the Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe feels like such a joyful celebration of seasonal flavors. It’s easy to make, bursting with fresh colors, and perfectly balanced between hearty and light. I hope you’ll give it a try soon and discover just how satisfying spring on a plate can be!