Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
This vibrant Spring Farro Salad combines nutty farro with roasted asparagus, broccolini, and radishes, all tossed in a tangy mustard and lemon dressing. Perfect for a light lunch or a side dish, this salad highlights fresh spring vegetables and herbs for a refreshing, wholesome meal.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Grains
- 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 & Herbs
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 tablespoon stoneground mustard
- ¼ cup chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Cooking the Farro: In a medium saucepan, bring the vegetable stock, farro, 2 teaspoons of kosher salt, and bay leaves to a boil over high heat. Reduce the heat to a simmer and cook for 30 minutes or until the farro is tender and the stock is absorbed. Remove from heat, discard the bay leaves, and let the farro cool in a large bowl.
- Roasting the Vegetables: Preheat your oven to 400°F (200°C). Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of kosher salt. Arrange the vegetables in a single layer on a parchment-lined baking sheet, or use two sheets if needed. Nestle the lemon halves, cut side up, among the vegetables. Roast for 15 minutes or until the radishes are tender when pierced with a fork and the broccolini shows slight char marks.
- Assembling the Salad: Add the roasted vegetables to the bowl with the cooled farro. In a separate bowl, whisk together the remaining tablespoon of olive oil, stoneground mustard, juice from the roasted lemon halves, remaining teaspoon of kosher salt, and 1 tablespoon of water to create the dressing. Drizzle the dressing over the farro and vegetables. Sprinkle the chopped dill and chives on top, then toss gently to combine. Serve immediately or chill before serving.
Notes
- This salad can be enjoyed warm or cold, adapting well to your preference.
- Store leftovers in the refrigerator for up to three days. If the farro seems dry upon reheating or chilling, add an extra tablespoon of olive oil or water to rehydrate.
