Spring Harvest Farro Salad Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 cup uncooked pearled farro
  • ¾ cup walnuts
  • ½ cup mint leaves, divided
  • ½ cup parsley leaves, divided
  • ½ cup dried cranberries
  • 2 bunches asparagus
  • 7 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 cups arugula, loosely packed
  • 8 ounces crumbled feta
Directions
  1. Bring a large pot full of water to a boil over high heat.
  2. Cook the farro for 15 to 20 minutes or until tender, then drain it.
  3. Toast the walnuts in a pan on the stove for 10 minutes at low heat, stirring occasionally, until the nuts are lightly colored.
  4. Roughly chop the toasted walnuts, setting aside 2 tablespoons to use as a garnish.
  5. Reserve a few whole leaves of the mint and parsley. Roughly chop the rest.
  6. Roughly chop the cranberries.
  7. Trim the ends off the asparagus.
  8. Heat 1 tablespoon of oil over medium-high, then cook the asparagus for 2 minutes on each side until lightly charred.
  9. Combine the remaining 6 tablespoons oil with the vinegar, mustard, honey, salt, and pepper to make the salad dressing.
  10. Toss the farro with the arugula, walnuts, mint, parsley, cranberries, feta, and dressing.
  11. Top the salad with the grilled asparagus and garnish it with the leftover chopped walnuts, parsley leaves, and mint leaves.