Welcome The Season With This Spring Farro Salad, A Wholesome And Vibrant Dish That’s Perfect For Al Fresco Dining
This recipe is a wholesome and vibrant dish that’s perfect for al fresco dining. With chewy farro, fresh spring vegetables, and a light lemon vinaigrette, this salad offers the ideal balance of flavor, texture, and nutrition. Farro is a nutrient-rich ancient grain, providing fiber, protein, and essential minerals like magnesium and iron. Combined with sautéed vegetables like asparagus, peas, and leeks, this dish is a celebration of seasonal produce. Tossed in a zesty dressing, this salad makes for a satisfying lunch, a light dinner, or the best addition to any spring gathering.
Ingredients
1 bundle of asparagus chopped 1 large leek (with green cut off) 1/2 white onion finely chopped 3 cloves garlic minced 2 tbsp olive oil 1 1/2 cups frozen peas 1 1/2 tsp garlic powder 1 tsp salt, 1 tsp pepper (to taste) 1 cup italian farro water as directed 1 tsp vegetable bouillon added to farro (or vegetable stock instead of water) 1/2 cup olive oil 1 tbsp red wine vinegar pinch of salt 1 tsp dried dill 1/4 cup feta (or vegan alternative)
Preparation
1. Finely chop asparagus, leeks, onion, and mince garlic. Add olive oil to pan and add the onion and leeks until they begin to look translucent. Then add garlic and asparagus.2. Once asparagus softens, add frozen peas and cook until they begin to soften.3. Separately cook farro as directed on instructions, roughly 10-15 minutes. Optional to use vegetable stock or vegetable bouillon to enhance flavor.4. Drain excess water in farro and add to vegetable mixture.5. Separately add olive oil, vinegar, salt, and dried dill to a container mixing until combined.6. Plate on a bed of arugula, then top with vegetable farro mixture. Add feta cheese (optional), and drizzle on top vinaigrette.