Warm Farro Salad With Asparagus, Peas, and Feta Recipe

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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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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

  • 1/4 cup slivered almonds

  • 4 scallions thinly sliced, white and light green parts only

  • 1/2 cup crumbled feta

Directions

  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.)