Warm Farro Salad With Asparagus, Peas, and Feta

Spring produce like asparagus and snap peas joins forces with wintry ingredients like warm farro and hearty kale. [Photographs: Yasmin Fahr]

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring.

Why this recipe works:

  • Using both cooked and raw asparagus adds a variety of textures and flavors to the salad.
  • Letting the dressed farro stand for a few minutes before serving allows it to absorb more flavor.

Note: You can refrigerate the salad overnight and serve it chilled the next day.

Loading text goes here What's This? OK

Warm Farro Salad With Asparagus, Peas, and Feta

About This Recipe

Yield:serves 4
Active time:45 minutes
Total time:45 minutes
This recipe appears in: One-Pot Wonders: Warm Farro Salad With Asparagus, Peas, and Feta
Rated:

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
  • Pinch dried red chili flakes, or more as desired
  • Kosher salt and freshly ground black pepper
  • 1 cup farro
  • 1 quart homemade vegetable stock or low-sodium vegetable broth
  • 1 cup fresh or frozen peas
  • 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups)
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • ΒΌ cup slivered almonds
  • 4 scallions thinly sliced, white and light green parts only
  • 1/2 cup crumbled feta

Procedures

  1. 1

    Heat 2 tablespoons olive oil in a Dutch oven or large saucepan until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper and set aside.

  2. 2

    In the same saucepan, add the farro and stock and bring to a simmer. Season with salt and cook until farro is tender, about 30 minutes; add water if necessary to keep farro covered. Drain farro and transfer to a large bowl. Stir in peas and kale and let stand until peas are tender and kale is wilted.

  3. 3

    Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper. Fold vinaigrette into farro, add the cooked asparagus, almonds, scallions, feta, and remaining 1/4 cup raw asparagus. Let stand 5 minutes, then toss and serve.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: