Warm Farro Salad with Spring Veggies
his is a variation of our grain salad base recipe. This simple warm farro salad features the flavors of spring. Asparagus, sugar snap peas, tomatoes, and dill with creamy feta make a perfectly fresh combination.
Servings: 6 cups
Calories: 192kcal
Ingredients
- ¼ cup balsamic vinaigrette
- 1 cup farro
- 3 cups water or vegetable stock
- 6 asparagus stalks
- 1 cup halved cherry tomatoes
- 1 cup sugar snap peas
- ¼ cup crumbled feta cheese
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh dill
- 1 small shallot, diced (~¼ cup)
- 1 small garlic clove, minced (~½ teaspoon)
- Salt & pepper to taste
Instructions
- If making your own balsamic vinaigrette, whisk together in a large bowl. Set aside.
- Rinse and drain farro. Place in a pot and add water or vegetable stock. Add a pinch of salt. Bring to a boil; reduce heat to medium-low and simmer 30 minutes or until al dente (tender but firm). Drain off any excess liquid. Place in the bowl with the vinaigrette to cool slightly.
- Snap off woody ends of asparagus and cut into one-inch pieces. Slice sugar snap peas in half.
- Bring a pot of water to boil. Add asparagus and snap peas. Cook for 2 minutes. Immediately drain and submerge in an ice bath. Once cool, drain.
- Place vegetables, feta cheese, chopped herbs, shallot, and garlic in the bowl with the farro and vinaigrette. Using a spatula, fold until well-combined. Season with salt and pepper to taste. Enjoy!
Notes
For added nuttiness, toast the farro in the pot before adding the water.
Look for quick cooking varieties at your local grocery store. Quick-cooking farro is ready in just 10 minutes!
Nutrition
Serving: 1cup | Calories: 192kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 174mg | Potassium: 259mg | Fiber: 7g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg