Warm Farro Salad With Asparagus, Peas, and Feta Recipe

Spring produce like asparagus and snap peas joins forces with wintry ingredients like warm farro and hearty kale. 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.

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 4 servings

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  • 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


  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. 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. 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.

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Nutrition Facts (per serving)
462 Calories
31g Fat
37g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 462
% Daily Value*
Total Fat 31g 40%
Saturated Fat 7g 37%
Cholesterol 24mg 8%
Sodium 759mg 33%
Total Carbohydrate 37g 13%
Dietary Fiber 8g 30%
Total Sugars 8g
Protein 15g
Vitamin C 38mg 192%
Calcium 254mg 20%
Iron 4mg 20%
Potassium 641mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)