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Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe

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4.1 from 67 reviews

This vibrant Spring Farro Salad combines nutty farro with roasted asparagus, broccolini, and radishes, all tossed in a tangy lemon mustard dressing and fresh herbs. Perfect as a light lunch or a side dish, it’s packed with seasonal flavors and wholesome ingredients for a refreshing and nutritious meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Grains and Broth

  • 1 cup uncooked farro
  • 2 cups vegetable stock
  • 2 teaspoons kosher salt
  • 2 bay leaves

Vegetables

  • 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

Dressing and Seasoning

  • 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

Instructions

  1. Cook the Farro: In a medium saucepan, bring the vegetable stock, farro, 2 teaspoons kosher salt, and bay leaves to a boil over high heat. Reduce to a simmer and cook uncovered for 30 minutes, or until the farro is tender and the stock fully absorbed.
  2. Cool the Farro: Remove from heat and let the farro cool in the pan. Discard the bay leaves once cooled, then transfer the farro to a large mixing bowl.
  3. Preheat the Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
  4. Prepare Vegetables for Roasting: Toss the asparagus, broccolini, and radishes with 2 tablespoons olive oil and 1 teaspoon kosher salt until evenly coated. Spread them in a single layer on one or two parchment-lined baking sheets. Place the lemon halves, cut side up, on the baking sheet alongside the vegetables.
  5. Roast the Vegetables: Roast the veggies and lemon in the preheated oven for 15 minutes, or until radishes are tender and broccolini edges are slightly charred.
  6. Combine Vegetables and Farro: Add the roasted vegetables to the bowl with the cooled farro, mixing gently.
  7. Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, stoneground mustard, juice squeezed from the roasted lemon halves, remaining 1 teaspoon kosher salt, and 1 tablespoon water until emulsified.
  8. Toss and Serve: Drizzle the dressing over the combined farro and vegetables, then sprinkle with chopped dill and chives. Toss lightly to combine. Serve immediately or chill in the refrigerator before serving.

Notes

  • Farro can be cooked in advance and stored in the refrigerator for up to 3 days, making this salad perfect for meal prep.
  • You can substitute vegetable stock with water, but stock adds extra flavor to the grains.
  • For added crunch, consider topping with toasted nuts or seeds like almonds or pumpkin seeds.
  • Adjust seasoning to taste, especially the salt in the dressing depending on dietary preferences.
  • This salad is best served cold or at room temperature to enjoy the full range of flavors.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spring-farro-salad-with-roasted-vegetables-and-fresh-herbs-recipe/