Farro Salad with Lemon Vinaigrette

5 from 1 vote

Farro Salad with Lemon Vinaigrette

This Farro Salad with Lemon Vinaigrette is hearty, satisfying, and bursting with bright, tangy flavors. It's made with warm farro, fresh lemon juice, asparagus, and goat cheese, making it the perfect salad for spring!

Course Salad

Cuisine Mediterranean

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 313kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

½ cup farro dry
1 pound asparagus ends trimmed, cut into 2-inch pieces
2 ounces (½ cup) walnuts or pecans roughly chopped
½ teaspoon lemon zest
2 tablespoons (about 1 whole lemon) lemon juice freshly squeezed
4 tablespoons extra virgin olive oil
½ tablespoon dijon mustard
½ tablespoon honey
1 small clove garlic grated or finely minced
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
5 ounces (4 cups) spring mix lettuce
4 ounces goat cheese crumbled

Instructions

Cook farro according to package instructions. Once cooked, set it aside to cool slightly.
½ cup farro
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.
1 pound asparagus
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.
2 ounces (½ cup) walnuts or pecans
In a small mixing bowl or glass jar, combine the lemon zest, lemon juice, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk or shake well until the ingredients are fully incorporated.
2 tablespoons (about 1 whole lemon) lemon juice, 4 tablespoons extra virgin olive oil, ½ tablespoon dijon mustard, ½ tablespoon honey, 1 small clove garlic, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, ½ teaspoon lemon zest
In a large salad bowl, add the spring mix lettuce. Top it with the cooked farro, blanched asparagus, toasted nuts, and crumbled goat cheese.
5 ounces (4 cups) spring mix lettuce, 4 ounces goat cheese
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!

Notes

Storage: Store leftover dressed salad in an airtight container in the refrigerator for up to 24 hours. For best results, store lettuce, toppings, and dressing separately and mix just before serving.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.