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Looking for the perfect spring salad? You've found it!

For Easter this year, I was tasked with making a salad. I knew I wanted to make something that celebrated the flavors of spring, so naturally asparagus and lemon came to mind. And since farro is one of my favorite grains, I thought, why not add that too? It was a big hit with my family!

This farro salad with lemon vinaigrette recipe is great for any spring gathering. Whether it's Easter, Mother's Day, or just a casual brunch with friends, everyone will love the fresh flavors and hearty textures.

Today, I'll show you how to make this easy and delicious spring salad, along with my favorite proteins and sides to go with it.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Spring Mix- Used as the leafy green base for this warm farro salad recipe, spring mix provides a nice balance of colors, textures, and flavors. You can easily swap it out for other leafy greens like arugula or spinach.
• Farro- One of my favorite whole grains, farro adds a nutty flavor and chewy texture. I typically use Italian pearled farro because it cooks more quickly, but you can use any variety you prefer. Other grains like barley, bulgur, and quinoa also work well.
• Asparagus- A seasonal spring vegetable, asparagus is perfect for this spring-inspired salad recipe. If you don't enjoy asparagus, substitute it with other vegetables such as snap peas, broccoli, or green beans.
• Goat Cheese- Creamy and tangy, goat cheese pairs well with the other flavors in this salad. Swap goat cheese for feta cheese, blue cheese, or Parmesan cheese if preferred.
• Walnuts or Pecans- I've used both walnuts and pecans in this salad and both add a wonderfully crunchy texture and nutty flavor. Almonds, pistachios, or pine nuts would also be delicious.
• Lemon Vinaigrette- A quick homemade lemon vinaigrette made with fresh lemon, extra virgin olive oil, garlic, and honey makes this asparagus farro salad shine.

🌱 Sustainability Tip: Try growing baby salad greens at home to reduce packaging waste and food transportation pollution. They're simple to grow in a garden or container.

How to Make Asparagus Farro Salad with Lemon Vinaigrette

Here is how to make lemon farro salad with asparagus and goat cheese.

Step 1: Cook the farro. Cook farro according to package instructions. Once cooked, set it aside to cool slightly.

Step 2: Blanch the asparagus. While the farro is cooking, bring a pot of water to a simmer and add the asparagus. Simmer the asparagus for 2-3 minutes until it turns vibrant green and becomes slightly tender. Use a slotted spoon to transfer the blanched asparagus to a bowl of ice water to stop the cooking process. Set it aside.

Step 3: Toast the nuts. In a small skillet, toast the chopped nuts over medium-low heat until they turn golden brown and fragrant. Be sure to watch them closely to avoid burning. Once toasted, transfer them to a plate and set aside.

Step 4: Prepare the lemon vinaigrette. In a small mixing bowl or glass jar, combine the lemon zest, lemon juice, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk together or shake well until the ingredients are fully incorporated.

Step 5: Assemble the salad. In a large salad bowl, add the spring mix lettuce. Top it with the cooked farro, blanched asparagus, toasted nuts, and crumbled goat cheese.

Step 6: Dress and serve. Pour the prepared lemon vinaigrette over the salad ingredients. Use tongs or salad servers to toss everything together until the dressing coats the salad evenly. Serve immediately and enjoy!

What to Serve with Lemon Farro Salad

Serve this lemon farro salad with your favorite protein like grilled chicken, steak tips, shrimp, or pesto salmon for a satisfying meal.

You can also enjoy it with some crusty sourdough bread, dinner rolls, or garlic bread on the side. For a comforting option, pair it with a bowl of soup such as broccoli asparagus, potato, or chicken noodle.

How to Store & Make Ahead

Store leftover dressed salad in an airtight container in the refrigerator for up to 24 hours. The spring mix is likely to become too wilted to be enjoyable after more than a day or so.

If making ahead, prepare the dressing and salad toppings, storing them separately in the refrigerator for up to 5 days. When ready to serve, simply assemble the salad and toss with the dressing just before serving.

More Salad Recipes

A delicious dressing can really take your salad game to the next level.

For me, nothing beats a simple homemade dressing made using fresh, seasonal ingredients. In celebration of spring, I was inspired to create this lemon honey thyme vinaigrette using fresh lemon juice, lemon zest, honey, garlic, and some thyme from my garden.

This dressing is quick and easy to make, pairing perfectly with spring-inspired leafy green salads, grain salads, or even potato and pasta salads. You can also use it to marinate meat or dip crusty bread.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Lemon Juice + Zest- You'll need one whole lemon for this recipe. Use fresh lemon zest and freshly squeezed lemon juice for the best flavor. Zest only the colorful outer part of the lemon peel, avoiding the bitter white pith beneath.
• Extra Virgin Olive Oil- Gives the dressing a creamy texture and slightly peppery flavor. You can swap the olive oil for your preferred salad oil.
• Honey- Adds a sweetness to the dressing that balances the acidity of the lemon. Honey can be substituted with maple syrup or even a bit of granulated sugar.
• Dijon Mustard- Mustard acts as an emulsifier in this lemon vinaigrette recipe. It also adds a tangy flavor that pairs well with the lemon juice.
• Fresh Thyme- Adds a subtle earthy flavor to the dressing. Feel free to swap thyme for your favorite fresh herbs - try mint, basil, rosemary, and oregano.
• Garlic- Freshly grated or finely minced garlic imparts a bold garlic flavor to the vinaigrette that really helps it shine. Avoid using jarred garlic or garlic powder as substitutes.
• Salt + Pepper- I like to use kosher salt and freshly ground black pepper for the best flavor.

🌱 Sustainability Tip: Thyme is simple to grow in your garden or on your kitchen windowsill, making it convenient to pick whenever you need it.

How to Make Lemon Thyme Salad Dressing

Here is how to make lemon herb vinaigrette with fresh thyme.

Step 1: Combine dressing ingredients. In a medium-sized mixing bowl, combine the lemon zest, lemon juice, dijon mustard, honey, garlic, thyme, kosher salt, and black pepper. Whisk together until well combined.

Step 2: Whisk in olive oil. While whisking continuously, slowly drizzle in the olive oil until the mixture is fully emulsified. You can place the bowl on a damp kitchen towel to prevent it from sliding around on the counter.

Step 3: Chill and serve. Taste for seasoning by dipping lettuce in the dressing and adjust as needed. Refrigerate for at least 30 minutes for the best flavor. Whisk again before serving.

How to Use Lemon Thyme Vinaigrette

This creamy lemon garlic thyme vinaigrette is perfect for adding a bright, citrusy flavor to any salad recipe. I love it with asparagus farro salad, strawberry spinach salad, and arugula quinoa salad.

You can also use it as a quick homemade marinade for grilled chicken, steak tips, or shrimp skewers. Or dip some crusty warm sourdough bread or garlic breadsticks into it for an easy appetizer.

How to Store

Store lemon vinaigrette dressing in a covered bowl or mason jar with a tight-fitting lid in the refrigerator for up to one week.

More Salad Dressing Recipes

The other day, I noticed the strawberry bed in my garden beginning to wake up for spring. With summer just around the corner, I'm already thinking about all the delicious things I'll make with my garden-fresh strawberries this year.

While I love strawberry jam and chocolate-covered treats, nothing beats using fresh strawberries in a delicious summer meal.

This strawberry balsamic vinaigrette recipe is made by blending fresh strawberries with balsamic vinegar, extra virgin olive oil, honey, and garlic for a subtly sweet and fruity dressing that pairs perfectly with strawberry salad, grilled meats, seafood, and more.

The best part? It only takes 5 minutes to make and is far better tasting than any store-bought strawberry dressing.

Today, I’m walking you through how to make homemade strawberry balsamic vinaigrette, including which ingredients to use, tips for success, and some of my favorite ways to use this easy homemade salad dressing.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Fresh Strawberries- Choose ripe, fresh strawberries for the best flavor. Use frozen strawberries if fresh are not available. Just make sure to thaw and drain them before blending into the dressing.
• Balsamic Vinegar- Opt for a high-quality balsamic vinegar for a deeper, more complex flavor. Red wine vinegar or apple cider vinegar can be used as substitutes for balsamic vinegar, but keep in mind that the flavor profile will be slightly different.
• Extra Virgin Olive Oil- Gives the strawberry vinaigrette a rich, creamy consistency. Swap it with avocado oil, walnut oil, or any other salad oil you prefer.
• Dijon Mustard- Acts as an emulsifier, helping the oil and vinegar stay together.
• Honey- Adds a little sweetness to the vinaigrette, balancing the tanginess of the vinegar. For a vegan-friendly version, use maple syrup in place of honey.
• Garlic- Freshly minced garlic adds a bold, savory taste that balances out the sweet and tangy flavors in the dressing. For a milder flavor, use roasted garlic or garlic powder instead of fresh garlic.
• Kosher Salt- I prefer to use kosher salt because it doesn't contain any added sugar or anti-caking agents like table salt often does.
• Black Pepper- Use freshly cracked black pepper for the best flavor.

🌱 Sustainability Tip: Use up slightly soft or overripe strawberries in this strawberry balsamic vinaigrette dressing to cut down on food waste.

Variations

• Mixed Berries- Try using different types of berries such as raspberries or blackberries to mix up the flavors.
• Herbs- Add fresh herbs like basil, mint, or thyme to the dressing for a flavorful kick.
• Citrus- Give your dressing a tangy twist by adding a little lemon, lime, or orange zest.

How to Make Strawberry Balsamic Vinaigrette

Here is how to make balsamic vinaigrette with fresh strawberries.

Step 1: Blend ingredients. In the bowl of a food processor, combine the strawberries, balsamic vinegar, dijon mustard, honey, minced garlic, kosher salt, and black pepper. Pulse together until the strawberries are completely pureed and no large pieces remain.

Step 2: Emulsify the olive oil. With the food processor running on low speed, gradually stream in the extra virgin olive oil. Continue processing until the mixture is smooth and emulsified.

Step 3: Serve or store. Use the vinaigrette immediately, or transfer it to a glass jar or bowl with a tight-fitting lid for storage. Store in the refrigerator for up to one week. If storing, shake the jar or whisk the vinaigrette in the bowl before serving to re-emulsify it.

How to Use Strawberry Balsamic Vinaigrette

I created this strawberry balsamic dressing to go with my favorite salad recipe - strawberry spinach salad with goat cheese and walnuts. But it's great with this spinach caprese salad, and arugula quinoa salad too.

You can also use it to marinate grilled chicken, steak tips, pork, shrimp, salmon, or tofu. Or try it as a dipping oil for crusty sourdough bread, dinner rolls, breadsticks, pita bread, or naan bread.

Finally, drizzle it over roasted or grilled vegetables, such as these maple balsamic Brussels sprouts.

How to Store

Store any leftover vinaigrette in an airtight container in the fridge for up to one week, preferably in a mason jar for easy shaking. If the oil hardens, let it sit at room temperature for 15-20 minutes before serving. Avoid freezing this dressing as it may alter the texture and flavor of the fresh strawberries.

Frequently Asked Questions

More Salad Dressing Recipes

Fresh strawberries are simply the best during the summer months.

Every June, I go strawberry picking at a local farm and bring home pounds of ripe, juicy strawberries. I love using them to make recipes such as chocolate-covered strawberries and strawberry apple jam.

But strawberries aren't just for desserts and sweet treats - they're also fantastic in salads. This easy strawberry goat cheese walnut salad is one of my favorite ways to use in-season strawberries.

This salad features fresh strawberries, creamy goat cheese, crunchy walnuts, and crisp baby spinach, all tossed in homemade balsamic vinaigrette. It's a perfect balance of flavors and textures for a warm summer day.

Today, I’m walking you through how to make this strawberry salad with spinach, including which ingredients to use, tips for success, and delicious ways to turn this easy summer salad into a complete meal.

Why You'll Love This Recipe

• Fresh Summer Flavors- Juicy strawberries, baby spinach, creamy goat cheese, and homemade balsamic vinaigrette create a flavor-packed summer salad.
• Healthy- This strawberry goat cheese salad is a delicious and easy way to enjoy fresh fruit and vegetables.
• Ready in 10 Minutes- Even with the homemade dressing, you can have this spinach strawberry salad ready in just 10 minutes.
• Versatile- Serve as-is for a light lunch or side dish, or pair with your favorite protein, whole grain, or legume to make it a meal.
• Homemade Dressing- Creamy, tangy, and sweet, the homemade balsamic vinaigrette dressing sets this strawberry walnut goat cheese salad apart.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Baby Spinach- Spinach and strawberries are the perfect pairing in this easy summer salad recipe. You can use other leafy greens like arugula, mixed greens, or romaine lettuce if preferred.
• Strawberries- Use ripe, in-season strawberries for the best flavor. Other berries such as raspberries, blueberries, or blackberries can be used as alternatives.
• Goat Cheese- Crumbled goat cheese adds a creamy texture and tangy flavor that pairs well with the other salad ingredients. Swap goat cheese for feta cheese or blue cheese if preferred.
• Walnuts- Walnuts provide a crunchy texture and nutty flavor to the salad. Try toasting them to enhance their flavor. Pecans, almonds, or sunflower seeds can also be used.
• Red Onion- Diced red onion adds a sharp, slightly spicy flavor and a pop of color to the salad. If you prefer a milder onion flavor, you can use thinly sliced shallots or green onions instead.
• Balsamic Vinaigrette- You can make your own using the recipe provided, or simply use bottled dressing. This strawberry balsamic vinaigrette dressing also pairs perfectly with this spinach and strawberry salad with goat cheese.

🌱 Sustainability Tip: Spinach and strawberries are fun and easy to grow at home. Give it a try for a fresher-tasting salad that's good for you and the environment.

Variations

• Dressing- Change up the dressing with this strawberry balsamic vinaigrette, basil balsamic vinaigrette, or red wine vinaigrette.
• Protein- Grilled chicken, pan-seared chicken breast, steak tips, pesto salmon, or grilled shrimp can turn this salad into a filling meal.
• Bacon- Sprinkle crumbed bacon over the top for a salty addition.
• Whole Grains- Add quinoa, wild rice, or cooked farro for a hearty vegetarian option.
• Nuts & Seeds- Swap the walnuts for pistachios, pine nuts, sunflower seeds, pecans, or almonds. You can also add toasted or candied walnuts for a different flavor.
• Additional Toppings- Add croutons, diced avocado, mixed berries, sliced apples or pear, or sautéed asparagus.

How to Make Strawberry Goat Cheese Walnut Salad

Here is how to make a strawberry salad with spinach, goat cheese, and walnuts.

Step 1: Prepare the balsamic vinaigrette. In a small mixing bowl, whisk together balsamic vinegar, dijon mustard, honey, grated garlic, kosher salt, and black pepper. While whisking continuously, slowly pour in the olive oil until the mixture is well combined and emulsified. Set aside.

Step 2: Dress the spinach. Place the baby spinach in a large mixing bowl or salad bowl. Pour the prepared balsamic vinaigrette over the spinach and toss until the spinach is evenly coated.

Step 3: Add toppings. Top the dressed spinach with sliced strawberries, crumbled goat cheese, chopped walnuts, and diced red onion. Serve immediately and enjoy!

What to Serve with Strawberry Spinach Salad

This strawberry salad with goat cheese is my spring and summer favorite, especially for holidays like Easter or Memorial Day. For Easter dinner or brunch, consider serving it alongside lemon-roasted chicken, sourdough dinner rolls, frittata, scrambled eggs, or bacon.

For a light summer dinner, grilled chicken, steak, shrimp, and pesto salmon all pair beautifully with this strawberry walnut salad.

Don't forget to include some bread options like sourdough garlic knots, breadsticks, sourdough bread, garlic bread, or pita bread to complete the meal.

How to Store

If the salad is already dressed, store it in an airtight container in the refrigerator for up to 24 hours. After about a day, the spinach becomes too wilted to be enjoyable.

For an undressed salad, store it in an airtight container in the refrigerator for about 2-3 days. Keep the spinach, strawberries, goat cheese, walnuts, and red onion separate to maintain their textures.

Store leftover balsamic vinaigrette dressing in an airtight container in the refrigerator for up to 2 weeks. Before using the vinaigrette, let it come to room temperature briefly and give it a good shake to re-emulsify any separated ingredients.

More Summer Salad Recipes