Spring Farro Salad with Roasted Vegetables
There’s something wildly comforting about a bowlful of spring farro salad after a long, gray winter. The nutty chew of farro, still warm and soaked in lemony dressing, tangled with tender spring vegetables and roasted radishes, reminds me that nature is waking up again. Whether you’re prepping for a spring picnic salad or simply craving something wholesome and bright, this spring farro salad delivers both joy and nourishment in every bite.
As a child, my grandmother would take me into her backyard just as the days began stretching longer, where asparagus and herbs grew wild along the fence. We’d pick a handful, rinse them gently in a colander, and toss them into whatever grain she had simmering on the stove. The smell of roasted lemon and fresh dill takes me right back to that tiny kitchen filled with laughter, sunlight, and the promise of spring’s first real meal.
For a delightful and wholesome meal, you might enjoy this quinoa salad or perhaps this vibrant quinoa and black bean bowl. Both offer a fantastic base for fresh spring flavors, and could be a perfect complement to a lighter grain dish.
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Spring Farro Salad Recipe
- Total Time: 1 hr
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savor the warmth and brightness of spring with this vibrant farro salad, featuring the nutty chew of farro, tender roasted radishes, and fresh spring vegetables.
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
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 lemon, halved
- 1 tablespoon olive oil
- 1 tablespoon stoneground mustard
- Juice from roasted lemon halves
- 1 teaspoon kosher salt
- 1 tablespoon water
- ¼ cup chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Bring vegetable stock, farro, kosher salt, and bay leaves to a boil in a medium saucepan. Reduce heat and simmer for 30 minutes or until farro is tender. Remove from heat, discard bay leaves, and let cool slightly.
- Preheat oven to 400°F. Toss asparagus, broccolini, and radishes in 2 tablespoons olive oil and 1 teaspoon salt. Spread on a baking sheet with lemon halves. Roast for 15 minutes or until radishes are tender.
- Add roasted vegetables to farro. Whisk olive oil, mustard, lemon juice, salt, and water for dressing. Drizzle over salad, add dill and chives, toss gently, and serve warm or chilled.
Notes
- Ensure farro remains slightly chewy for best texture.
- Do not overcrowd the baking sheet.
- Consider adding red pepper flakes for spice.
- Customize with seasonal vegetables or toasted nuts.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: spring farro salad, roasted vegetables, lemon vinaigrette, healthy salad recipe
Why You’ll Love This Spring Farro Salad
- Easy to make: With simple steps and no fancy tools needed, this is a great recipe for both novice and experienced cooks.
- Flexible: Customize it with your favorite spring vegetables like asparagus or peas to suit your taste.
- Perfect for busy days: Whether you’re preparing it for a family meal or entertaining guests, this salad is a crowd-pleaser.
Step-by-Step Guide to the Best Spring Farro Salad
Tools You’ll Need
- Medium saucepan
- Large bowl
- Baking sheet
- Oven
- Whisk
- Colander
Step 1: Preparation for the Spring Farro Salad
For the farro:
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
For the roasted 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
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 lemon, halved
The dressing:
- 1 tablespoon olive oil
- 1 tablespoon stoneground mustard
- Juice from roasted lemon halves
- 1 teaspoon kosher salt
- 1 tablespoon water
For topping:
- ¼ cup chopped fresh dill
- 2 tablespoons chopped chives
Step 2: Cooking the Spring Farro Salad
Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil in a medium saucepan. Reduce the heat and simmer uncovered for 30 minutes, or until the liquid is absorbed and the farro is tender. Remove from heat, discard bay leaves, and let the farro cool slightly in a large bowl.
Preheat your oven to 400°F. Toss the asparagus, broccolini, and radishes in 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them on a parchment-lined baking sheet. Place the lemon halves cut side up on the same sheet. Roast for 15 minutes, or until the radishes are tender and the broccolini is slightly charred.
Step 3: Assembling and Finishing
Add the roasted vegetables to the bowl with the cooked farro. Whisk together the remaining olive oil, mustard, juice from the roasted lemon, salt, and water to create the dressing. Drizzle the dressing over the farro and vegetables. Add dill and chives, toss gently, and serve the salad warm or chilled.
Tips for the Best Spring Farro Salad Every Time
- Ensure the farro is tender but still has a slight chew for the perfect texture.
- Do not overcrowd the baking sheet when roasting vegetables to ensure even cooking.
- If you love a bit of spice, consider adding a pinch of red pepper flakes to the dressing.
Common Mistakes to Avoid
- Skipping the cooling step for the farro can result in a mushy texture.
- Over-roasting vegetables until they lose their vibrant color.
- Forgetting to properly season each layer can leave the salad bland.
Easy Ways to Customize Your Dish
- Swap broccolini for zucchini or your favorite seasonal green.
- Add crumbled feta cheese for a touch of creaminess and flavor.
- Incorporate toasted nuts like almonds or walnuts for added crunch.
The Secret Behind a Great Spring Farro Salad
The secret lies in balancing the robust flavors of earthy farro, sweet roasted vegetables, and a tangy lemon-dijon dressing. By adjusting each element to your taste, you create a delightful harmony in every bite. Embrace the freshness of spring ingredients and let them shine.
FAQs About Spring Farro Salad
Cooking farro is simple and rewarding. Start by rinsing it under cold water. Then, bring 2 cups of vegetable stock and 1 cup of farro to a boil in a medium saucepan. Add a little salt and bay leaves for extra flavor. Simmer until the farro is tender and chewy, about 30 minutes.
Spring vegetables like asparagus, broccolini, and radishes are perfect for spring farro salad. You can also add peas, artichoke hearts, or cherry tomatoes for a vibrant touch.
Farro salad can last up to 3-4 days when stored in an airtight container in the refrigerator. It’s a great make-ahead dish that maintains its flavor well, perfect for prepping meals in advance.
Yes, spring farro salad is an excellent make-ahead option, as the flavors meld beautifully over time. Prepare it the night before a picnic or event for a delicious, ready-to-serve dish.
Both farro and quinoa are nutritious grains, each with its unique benefits. Farro is high in fiber and protein, offering a nutty flavor, while quinoa is a gluten-free option rich in essential amino acids. Choosing between them depends on dietary needs and taste preferences.
Conclusion: Embrace the Freshness of Spring Farro Salad
With its balance of chewy farro, roasted spring vegetables, and a tangy lemon vinaigrette, this salad is a delicious way to celebrate the season’s bounty. Preparing it ahead makes it perfect for sharing at any gathering, adding both flavor and nutrition to your meal.
For more refreshing ideas, you might also want to try out this delightful chickpea salad wrap, which captures the essence of the season.
Feel free to leave a comment with your thoughts, try this recipe at home, and share your experience. Save it for later or share it with friends—it’s a real springtime treat! Enjoy!
