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.
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
1/4 cup slivered almonds
4 scallions thinly sliced, white and light green parts only
1/2 cup crumbled feta
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.
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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 8g||30%|
|Total Sugars 8g|
|Vitamin C 38mg||192%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|