Looking for a refreshing and nutritious salad that packs a flavorful punch? This roasted asparagus and farro salad is not only vibrant but also satisfying. The combination of tender asparagus and chewy farro creates a delightful texture, while the zesty lemon vinaigrette ties everything together beautifully. It’s the perfect side dish for your spring gatherings or a light lunch on its own.
This salad shines with its bright flavors and colorful presentation. The earthy taste of farro pairs perfectly with the slightly nutty and charred asparagus, making each bite a delightful experience. Plus, the lemon vinaigrette adds a refreshing tang that elevates the overall dish.
Whether you’re a salad lover or just starting to explore healthy eating, this roasted asparagus and farro salad is a delicious way to incorporate more veggies into your diet.
A Flavorful Roasted Asparagus and Farro Salad
This roasted asparagus and farro salad is a delightful medley of textures and flavors, featuring roasted asparagus, chewy farro, and a zesty lemon vinaigrette. Each ingredient complements the others, resulting in a fresh, light, and satisfying dish that’s perfect for any occasion.
Ingredients
- 1 cup farro, rinsed
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- For the lemon vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the Farro: In a medium pot, bring 3 cups of water to a boil. Add the rinsed farro and a pinch of salt. Reduce heat to low and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.
- Roast the Asparagus: Preheat the oven to 425°F (220°C). On a baking sheet, toss the asparagus with olive oil, salt, and pepper. Spread in a single layer and roast for 15-20 minutes, or until tender and slightly charred.
- Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Combine the Salad: In a large bowl, mix together the cooked farro, roasted asparagus, cherry tomatoes, red onion, and fresh parsley. Drizzle with the lemon vinaigrette and toss until well coated. Top with crumbled feta cheese, if using.
- Serve: Enjoy the salad warm or at room temperature. It’s perfect as a side dish or a light main course.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 12g
- Protein: 8g
- Carbohydrates: 30g
