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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.

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.

Find it online: https://justsosavory.com/spring-farro-salad-with-roasted-vegetables-and-fresh-herbs-recipe/