Description
A vibrant and wholesome Spring Harvest Farro Salad featuring tender pearled farro, lightly charred asparagus, toasted walnuts, fresh herbs, dried cranberries, and tangy feta cheese, all tossed in a zesty honey Dijon vinaigrette. This salad balances nutty, sweet, and savory flavors, making it perfect for a light lunch or a side dish in spring and summer meals.
Ingredients
Grains and Nuts
- 1 cup uncooked pearled farro
- ¾ cup walnuts
- 2 tablespoons walnuts (reserved for garnish)
Herbs
- ½ cup mint leaves, divided
- ½ cup parsley leaves, divided
Produce
- 2 bunches asparagus
- 3 cups arugula, loosely packed
Dried Fruit and Cheese
- ½ cup dried cranberries
- 8 ounces crumbled feta cheese
Dressing
- 7 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Boil the Farro: Bring a large pot of water to a boil over high heat. Add the pearled farro and cook for 15 to 20 minutes until tender. Drain thoroughly and set aside.
- Toast the Walnuts: In a skillet over low heat, toast the walnuts for about 10 minutes, stirring occasionally, until they are lightly colored and fragrant. Roughly chop the walnuts, reserving 2 tablespoons to garnish later.
- Prepare Herbs and Cranberries: Set aside a few whole mint and parsley leaves for garnish. Roughly chop the remaining mint and parsley leaves. Also roughly chop the dried cranberries to distribute flavor more evenly in the salad.
- Trim and Cook Asparagus: Trim the tough ends off the asparagus stalks. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the asparagus for 2 minutes on each side until they develop a light char. Remove and set aside.
- Make the Dressing: In a small bowl, whisk together the remaining 6 tablespoons of olive oil, red wine vinegar, Dijon mustard, honey, kosher salt, and ground black pepper until emulsified.
- Combine the Salad: In a large mixing bowl, toss together the cooked farro, arugula, toasted walnuts, chopped herbs, chopped cranberries, crumbled feta cheese, and the prepared dressing until everything is well coated.
- Garnish and Serve: Arrange the grilled asparagus on top of the salad, then sprinkle with the reserved chopped walnuts, and whole mint and parsley leaves as garnish. Serve immediately for the freshest texture and flavor.
Notes
- Cook farro until just tender to maintain a pleasant chewy texture.
- Toast walnuts on low heat to avoid burning and to bring out their nutty flavor.
- Lightly charred asparagus adds a smoky depth to the fresh salad.
- You can substitute dried cranberries with dried cherries or golden raisins if preferred.
- For a vegan version, omit feta cheese or replace with a plant-based cheese alternative.
- The salad dressing can be adjusted for sweetness or acidity to taste by varying honey or vinegar amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean