Name: Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
Prep time: 8 min
Cook time: 15 min
Total time: 26 min
Cuisine: American
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; ¼ cup chopped fresh dill; 2 tablespoons chopped chives

Jump to Recipe· 3.9 from 11 reviews

I absolutely adore this Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe because it perfectly captures the spirit of the season in every bite. The hearty nuttiness of farro paired with tender roasted asparagus, broccolini, and crisp radishes, all brought together by a bright, tangy mustard dressing, makes this salad a vibrant, satisfying dish that I reach for again and again. Whether I’m serving it at a casual lunch or a spring dinner party, it always feels fresh, wholesome, and utterly delicious.

Why You’ll Love This Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe

One of the things I cherish most about this salad is its flavor profile — it strikes the perfect balance between earthy, tangy, and subtly sweet. The farro cooks to a wonderfully chewy texture that holds up beautifully against the soft, caramelized asparagus and broccolini, with the radishes adding a satisfying crisp pop. The mustardy lemon dressing adds that perfect zing that ties every component together, making it lively but never overpowering. To me, it’s like a celebration of spring’s freshest flavors in one bowl.

Beyond taste, I love how simple this recipe is to pull together on a busy day. The farro simmers quietly on the stove while the vegetables roast in the oven, filling the kitchen with an irresistible aroma. And because the salad can be served warm, at room temperature, or chilled, it’s incredibly versatile and fits so many occasions — from a quick weeknight meal to a festive picnic or potluck. Truly, this salad stands out because it feels both elegantly composed and wonderfully homey.

Ingredients You’ll Need

A white marbled surface holds an arrangement of fresh ingredients: a bunch of bright red radishes with green leaves on the left, and next to them, a bundle of long green asparagus spears. Above the asparagus are slender green chives and feathery dill sprigs. Toward the center, a clear glass bowl filled with golden olive oil sits below a larger glass bowl full of uncooked beige grains, likely farro. To the right side, a glass measuring cup contains a light brown broth, placed near two dried bay leaves. Small glass bowls hold a dollop of grainy mustard and a pinch of coarse salt. A halved bright yellow lemon is placed near a cluster of dark green broccolini stalks. The colors are fresh and natural with a simple, clean presentation. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each item has a role in creating a perfect harmony of taste, texture, and color that brings the salad to life.

1 cup uncooked farro: This ancient grain adds a nutty flavor and chewy texture that forms the hearty base of the salad.
2 cups vegetable stock: Using stock to cook the farro instead of water creates a deeper, richer taste.
2 teaspoons kosher salt: Essential for seasoning the farro and vegetables evenly.
2 bay leaves: Added while cooking farro to infuse a subtle herbal aroma.
1 bunch asparagus, chopped: Fresh and tender, asparagus brings spring’s crispness and a slight earthiness.
1 bunch broccolini, chopped: Its tender stalks roast beautifully, contributing a mild, slightly sweet flavor.
1 bunch red radishes, halved: Roasting them softens their sharpness and adds a lovely rosy color.
3 tablespoons olive oil, divided: Used to roast vegetables and make the dressing, olive oil adds richness and smoothness.
1 lemon, halved: Roasting the lemon concentrates its juice’s brightness and adds complexity to the dressing.
1 tablespoon stoneground mustard: Offers a tangy, slightly coarse mustard flavor that lifts the dressing wonderfully.
¼ cup chopped fresh dill: Dill hints at fresh herbal notes that brighten the salad.
2 tablespoons chopped chives: Adds a mild oniony flavor and an attractive green pop.

Directions

Step 1: In a medium saucepan, bring together the vegetable stock, uncooked farro, 2 teaspoons of kosher salt, and 2 bay leaves to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for about 30 minutes until the farro is tender and all the stock is absorbed. Remove from heat and allow to cool. Be sure to fish out and discard the bay leaves before proceeding.

Step 2: While the farro cooks, preheat your oven to 400 degrees Fahrenheit. Toss the asparagus, broccolini, and radishes evenly with 2 tablespoons of olive oil and 1 teaspoon of kosher salt. Spread the veggies in a single layer on one or two parchment-lined baking sheets, making sure there’s enough space for proper roasting. Nestle the lemon halves cut side up on the baking sheet among the vegetables.

Step 3: Roast the vegetables and lemon in the preheated oven for 15 minutes. You’ll want to keep an eye out for the radishes becoming fork tender and the broccolini developing lightly charred edges — that touch of caramelization brings so much flavor.

Step 4: Once roasted, transfer the vegetables and lemon juice to the bowl of cooled farro. Mix the remaining tablespoon of olive oil with the stoneground mustard, the juice squeezed from the roasted lemon halves, the last teaspoon of kosher salt, and 1 tablespoon of water until smooth and emulsified. Drizzle this dressing over the farro and vegetables.

Step 5: Garnish the entire salad with the chopped fresh dill and chives, then toss gently to combine all the flavors. This salad is delightful served immediately while warm or chilled in the fridge for a more refreshing option.

Servings and Timing

This Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe makes approximately 4 generous servings — perfect for sharing with family or friends. The prep time is a quick 8 minutes since most of your focus is on chopping and assembling ingredients. Cooking the farro takes about 30 minutes, but much of that is hands-off simmering. Roasting the vegetables requires 15 minutes, and you’ll need just a few extra minutes for mixing and assembling. All in all, you can expect the total time from start to finish to be around 45 minutes, including cooling and roasting steps.

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

A white plate holds a fresh green salad made of thick, bright green asparagus pieces and darker green broccolini with small florets, scattered evenly across the dish. Mixed in are small, round pink and white radishes, some sliced to show their pale insides. Light brown grains, likely farro or barley, are spread throughout the salad, adding texture. Small green herbs, possibly dill, are sprinkled on top, giving a fresh look. A shiny fork and spoon rest together on the right side of the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad as a centerpiece for spring and summer meals because it’s so versatile — you can enjoy it warm right out of the oven or let it chill for a refreshing, cool dish later on. When I serve it warm, it feels cozy and nourishing, especially on a breezy spring evening. If I chill it, the flavors meld beautifully, making it a fantastic make-ahead option for picnics or potlucks. Either way, it’s a crowd-pleaser.

For a complete meal, I like to pair this salad with simple grilled proteins such as lemon-herb chicken or a flaky white fish. It also pairs nicely with lighter fare like crisp white wine, especially a Sauvignon Blanc, or a bright, herbaceous cocktail that echoes the fresh herbs in the salad. Garnishing the salad with additional dill sprigs or a scattering of toasted nuts or seeds adds elegant texture and a touch of visual flare, making the presentation something to smile about.

This salad fits beautifully on a holiday buffet or a casual family dinner. I often portion it in colorful bowls or shallow plates, making it easy to lounge around the table, scoop big spoonfuls, and savor each bite. The bright pops of green and red from the vegetables make it irresistible to the eye, too, so presentation is a joy.

Variations

Speaking from experience, this recipe is a wonderful canvas for modification. If you’re looking to switch things up, try substituting the broccolini with tender baby broccoli or even green beans. If asparagus isn’t in season, zucchini ribbons add a fresh, slightly sweet note. For an extra crunch, sprinkle toasted walnuts or pine nuts on top just before serving.

If you need a gluten-free option, you can swap the farro for quinoa or millet, both of which cook quickly and offer a somewhat similar chewy texture. For a vegan version, this recipe is naturally plant-based, but you can enhance the protein by adding chickpeas or edamame for an even heartier salad. For a flavor twist, adding a splash of balsamic vinegar into the dressing provides a luscious sweetness that’s lovely with roasted veggies.

Rather than roasting, I occasionally sauté the vegetables quickly in a grill pan to impart a smoky char without heating up the oven. This works especially well when I’m short on time but still want those layered flavors. The dressing can also be adapted by incorporating different fresh herbs like tarragon or parsley, depending on your mood or pantry stock.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe, I store them in airtight glass containers in the refrigerator. This helps keep the salad fresh and prevents any unwanted moisture buildup. Typically, I find the salad keeps well for up to three days. Because the farro can absorb dressing or dry out a bit, I like to toss the salad with an extra drizzle of olive oil or a splash of water before serving leftovers to refresh its texture.

Freezing

While I don’t usually freeze this salad, as roasted vegetables and fresh herbs can lose some of their bright texture and flavor after freezing, it is technically possible. If freezing is necessary, it’s best to freeze only the cooked farro and re-roast fresh vegetables when ready to eat. Store the farro in freezer-safe containers or bags, removing as much air as possible, and it keeps well for up to one month. Thaw it overnight in the fridge, then reheat gently before assembling the salad fresh.

Reheating

To reheat this salad, I prefer warming it gently in a skillet over low heat, stirring occasionally until heated through. This method helps maintain the farro’s chew and the vegetables’ pleasant texture. Avoid reheating in a microwave for long periods, as that can make the vegetables mushy. Adding a little extra olive oil or lemon juice during reheating breathes new life into the salad’s flavors.

FAQs

Can I use instant or quick-cooking farro for this salad?

Yes, you can use quick-cooking farro to reduce cooking time. Just be sure to watch it closely as it will soften faster and may absorb liquid more quickly. Adjust your simmering time accordingly to avoid overcooking.

Is it possible to make this salad ahead of time?

Absolutely! This salad actually tastes better when flavors have had time to meld. I like to prepare it a few hours ahead or even the day before. Just remember to toss it with a little extra olive oil and lemon juice before serving to refresh.

What other herbs can I use if I don’t have dill or chives?

Great alternatives include fresh parsley, tarragon, or even basil depending on what’s available. Each herb will bring its own character and freshness to the dish, so feel free to experiment with combinations.

Can I add cheese to this salad?

Yes! Crumbled feta or shaved Parmesan are excellent additions that complement the lemony dressing and roasted veggies beautifully. Add cheese just before serving to keep the textures fresh.

How do I make this recipe gluten-free?

To make this recipe gluten-free, swap farro with gluten-free grains like quinoa, millet, or brown rice. Each option will change the texture slightly but still keep the salad hearty and satisfying.

Conclusion

I truly hope you give this Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe a try — it’s one of those dishes that always brightens my table and mood with its fresh flavors and simple elegance. Whether you serve it warm or chilled, at a casual get-together or a special meal, it’s a celebration of spring’s best ingredients that feels both nourishing and festive. I can’t wait to hear how you make it your own!