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If you’re craving a vibrant, wholesome dish that bursts with bright flavors and satisfying textures, look no further than this Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe. It’s a delightful celebration of early-season produce and nutty farro, roasted to perfection and tossed with zesty lemon and fresh herbs. Whether you’re feeding a crowd or enjoying a simple lunch, this salad feels like spring on a plate, bringing comforting earthiness and refreshing brightness together in every bite.

Ingredients You’ll Need

The image shows fresh ingredients laid out on a white marbled surface, including a bunch of red radishes with green leaves on the left, green asparagus stalks next to them, and broccolini on the right side. There are small clear glass bowls containing pale grains in the middle, a small bowl of yellow olive oil, a small bowl of minced mustard, and another bowl with white salt. A clear glass measuring cup holds a light brown liquid broth near the top right, next to two sprigs of fresh green dill and some green chives. Half a lemon sits at the bottom right corner, with another half close to the mustard bowl. A single bay leaf lies near the measuring cup. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet flavorful ingredients is the first step to making your Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe truly shine. Each item plays a key role in building layers of flavor, texture, and color that make this salad so irresistible.

  • 1 cup uncooked farro: This ancient grain adds a chewy, nutty base full of fiber and heartiness.
  • 2 cups vegetable stock: Cooking farro in stock infuses it with subtle savory notes that deepen the salad’s flavor.
  • 2 teaspoons kosher salt: Essential for seasoning both the farro and veggies evenly.
  • 2 bay leaves: Added during cooking for a gentle herbal aroma.
  • 1 bunch asparagus, chopped: Tender with a hint of sweetness, bringing spring freshness.
  • 1 bunch broccolini, chopped: Slightly bitter and charred, balancing the salad perfectly.
  • 1 bunch red radishes, halved: Their peppery crunch brightens every forkful.
  • 3 tablespoons olive oil, divided: The silky richness that ties everything together.
  • 1 lemon, halved: Roasting enhances its juiciness and tang, making the dressing sing.
  • 1 tablespoon stoneground mustard: Adds a subtle, spicy kick to the dressing.
  • 1/4 cup chopped fresh dill: Herbaceous and fragrant, perfect for finishing touches.
  • 2 tablespoons chopped chives: Mild onion flavor for a fresh herbal note.

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

The image shows a silver baking tray lined with white parchment paper, placed on a table with a white marbled texture. On the tray, there are three different vegetables arranged in rows: on the left are whole pink and white radishes with a slight shine, grouped together; in the middle, a bunch of green broccolini with small florets and long stems spread out; on the right, green asparagus cut into shorter pieces with pointed tips. At the bottom left and bottom right corners of the tray, there are two lemon halves with visible juice sacs and bright yellow rind. The overall colors contrast between the pink radishes, deep green vegetables, and bright lemon. photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook the Farro

Start by bringing your vegetable stock, farro, kosher salt, and bay leaves to a rolling boil in a medium saucepan over high heat. Once boiling, lower the heat so your farro simmers gently for about 30 minutes. You’ll know it’s done when the grains are tender and the stock has nearly evaporated. Removing the bay leaves before mixing the farro into a large bowl adds just the right herbal note without overpowering the salad.

Step 2: Roast the Vegetables

While your farro cools, preheat your oven to 400 degrees Fahrenheit. Toss the asparagus, broccolini, and radishes in 2 tablespoons of olive oil along with 1 teaspoon of salt. Spread them evenly on parchment-lined baking sheets, making sure nothing overlaps. Don’t forget to nestle your halved lemon, cut side up, on the tray—it will roast alongside the veggies and become wonderfully juicy and fragrant. Roast everything for about 15 minutes until the radishes are fork-tender and the broccolini has a slight char for that smoky depth.

Step 3: Prepare the Dressing and Combine

Whisk together your remaining olive oil, stoneground mustard, juice squeezed from the roasted lemon halves, the last teaspoon of kosher salt, and a tablespoon of water. This vibrant dressing brings a tangy, creamy brightness that perfectly complements the earthiness of the farro and the roasted vegetables. Drizzle the dressing over the bowl, add your roasted vegetables to the farro, and finish with the fresh dill and chives. Toss gently but thoroughly to coat everything in that gorgeous dressing.

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

Garnishes

For an extra pop of flavor and texture, sprinkle toasted pine nuts or slivered almonds on top. A light dusting of crumbled feta or goat cheese adds creamy tang that pairs beautifully with the lemony dressing and fresh herbs.

Side Dishes

This salad stands out on its own but shines even more when paired with grilled chicken, seared salmon, or roasted tofu. Consider serving alongside crusty bread to soak up any leftover dressing, or add a bright green side like a simple arugula salad for contrast.

Creative Ways to Present

Serve this salad in rustic bowls lined with fresh lettuce leaves for a vibrant presentation. Alternatively, layer it in a clear glass trifle bowl to showcase the colorful veggies and grains. For picnics or meal prep, portion it into mason jars for easy grab-and-go meals.

Make Ahead and Storage

Storing Leftovers

Your Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen as they marry, making leftovers a tasty treat.

Freezing

Because of its fresh herbs and roasted veggies texture, freezing isn’t recommended for this salad. Instead, make it fresh or enjoy refrigerated leftovers for the best experience.

Reheating

If you prefer your salad warm, gently reheat in a microwave-safe dish for short intervals, stirring frequently to prevent drying out. Otherwise, enjoy it cold or at room temperature for maximum freshness.

FAQs

Can I use other grains besides farro?

Absolutely! Barley or quinoa can be great substitutes, but farro’s chewy texture and nutty flavor make it particularly delicious in this salad.

How do I know when the farro is done cooking?

The farro is ready when it’s tender but still slightly chewy and there’s almost no liquid left in the pot. It should have a pleasant, nutty texture without being mushy.

What if I don’t have broccolini?

You can swap broccolini for baby broccoli or even tender broccoli florets; just adjust roasting time slightly to avoid burning.

Can I make this recipe vegan?

Yes! This recipe is naturally vegan, especially if you avoid adding cheese garnishes. The olive oil and mustard dressing is flavorful and plant-based.

Is this salad suitable for meal prepping?

Definitely! It holds up well in the fridge for a few days and tastes great cold or reheated, making it perfect for packed lunches or quick dinners.

Final Thoughts

I’m genuinely excited for you to try this Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe because it hits that wonderful sweet spot between nourishing and supremely delicious. The harmony of roasted veggies with fresh herbs and tangy dressing makes every bite feel like a celebration of spring’s bounty. Whether you’re making it for a cozy night in or sharing with friends, this salad is sure to become a favorite you’ll return to again and again.

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Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe

Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
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4 from 42 reviews

A vibrant and wholesome Spring Farro Salad featuring tender farro cooked in vegetable stock, roasted asparagus, broccolini, and radishes, tossed with a tangy lemon mustard dressing and fresh herbs. This nutritious salad is perfect as a light lunch or a side dish for springtime meals.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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

Dressing and Seasonings

  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 lemon, halved
  • 1 tablespoon stoneground mustard
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped chives

Instructions

  1. Cook Farro: Bring the vegetable stock, farro, 2 teaspoons kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat and allow the farro to simmer for 30 minutes or until tender and no stock remains.
  2. Cool and Prepare Farro: Remove the saucepan from heat and let the farro cool. Remove and discard the bay leaves, then transfer the farro to a large bowl.
  3. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the vegetables.
  4. Toss Vegetables: In a bowl, toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of kosher salt. Arrange them in a single layer on one or two parchment-lined baking sheets. Place the lemon halves cut side up on the baking sheet.
  5. Roast Vegetables: Roast the vegetables and lemon in the oven for 15 minutes, or until the radishes are fork tender and the broccolini is slightly charred.
  6. Combine with Farro: Add the roasted vegetables to the bowl containing the farro.
  7. Make Dressing: In a small 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 until well combined.
  8. Toss Salad: Drizzle the dressing over the farro and roasted vegetables. Add the chopped fresh dill and chives, then gently toss to combine and distribute the flavors.
  9. Serve or Chill: Serve the salad immediately for best freshness, or chill in the refrigerator to serve cold later.

Notes

  • Ensure farro is rinsed before cooking if desired, to remove any debris.
  • Roasting the lemon halves enhances the citrus flavor in the dressing.
  • This salad can be served warm, at room temperature, or chilled.
  • For added protein, consider adding chickpeas or grilled chicken.
  • Use fresh herbs for the best flavor, but dried dill or chives can substitute in a pinch.

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