Asparagus & Farro Salad with Lemon Vinaigrette

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.

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