Spring Farro Salad

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What are some easy and delicious recipes for Spring Vegetables? This Spring Farro Salad is one fresh and easy answer to that question. In this post, I will show you how to make an impressive salad bursting with Spring goodness, and give you some tips on working with Farro. This salad is topped with an easy and delicious artichoke vinaigrette you will love. 

farro salad with a dish of vinaigrette and spoon

Spring Harvest Farro Salad

When this time of year hits, I am so ready for fresh veggies and lighter dishes. This recipe is the perfect cure for the winter blues with purple carrots, asparagus, and radishes along with other fresh veggies. I make this salad every chance I get when Spring hits!

When Farmers Market season starts, I can’t think of a more perfect salad to make. I really enjoy working with fresh produce and Farmers Market finds. That is what this site is all about! If you want to find new and exciting ways to add fresh ingredients into your cooking, then I am here to help! To find out more about me and the site, be sure to visit the about page.

This salad has also been published in the 2nd edition of The Salad Gazette, an Ebook full of wonderful fresh salad recipes published by The Sidesmith (formerly known as The Devil Wears Salad).

closeup photo of farro salad

Ingredients For Spring Farro Salad

Farro– for more info about farro, please see the next section of the post.

Purple Carrots -I love purple carrots! They taste the same as your garden variety orange, but they just add so much color to any dish they are a part of. With a dark purple exterior and a bright yellow center, they bring a bit of sunshine to a recipe. 

Radishes -Radishes not only add some punch, but some color as well. You want to be sure these are cut into thin slices, radishes can have a strong flavor.

Leeks -Raw leek has a nice mild flavor that is not too strong in this salad. I only use the white part for this recipe. You can always save the green leek tops for making vegetable stock or leek and potato soup.

Asparagus -There are not many things that say “Spring” louder than asparagus! Try to use thinner stalks for this recipe. Since they will be raw, the thicker spears tend to be a bit woody unless they are cooked.

What Is Farro?

Farro in the Italian language means “ancient wheat grain” and it is thought to be one of the first crops ever cultivated. It’s texture is chewy and it has a nutty flavor to it. This grain is very versatile, and makes a great replacement for rice in most dishes.

There are three types of Farro: Spelt, Emmer, and Einkorn. The word Farro does not actually refer to only one grain, but these three types. The most common in the US is Emmer. The recipe card has useful tips for cooking farro that you won’t want to miss.

How To Make Farro Salad

  1. Cook the farro.
  2. Chop the vegetables.
  3. Assemble the dressing. 
  4. Combine the salad ingredients with the dressing.

This is a really easy recipe! For full instructions and helpful tips, be sure to see the recipe card. It has all the info you’ll need!

Artichoke Vinaigrette 

While I don’t use many processed or jarred ingredients, I must say that jarred marinated artichoke hearts are a favorite of mine. Using the marinade in the dressing adds a nice flavor to the vinaigrette. 

I love using the marinade for the artichokes in the dressing not just for the flavor, but because it’s a great way to reduce waste by making use of the marinade itself, rather than just throwing it away once the artichokes in the jar have run out.

If you decided to use this vinaigrette on other salads, I wouldn’t stop you. It’s a good one! You could try it on Burrata Caprese or Fried Goat Cheese Salad.

Farro Salad Recipe Variations

If you can’t find any purple carrot, feel free to use orange, white, or yellow carrots instead. Or, just use a different color of carrots anyway because you can!

If you want an alternative to the leeks in this salad, chopped shallot is really nice. Just make sure that you are using something mild in flavor.

What To Serve With Farro Salad

I love this salad on its own, but it’s great paired with my Roasted Asparagus Soup for a light dinner. It would also be nice with my Curried Chicken Salad with Coconut for a picnic, or Spicy Chicken Burgers.

This salad makes a nice work lunch. It makes enough to last nearly the whole work week, and you don’t even need a microwave because it is served cold or at room temperature.

Kept in a tightly sealed container, this salad will keep for about 5 days. You can store it with the dressing mixed in, no need to keep them separate. 

If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram, or share with your friends on social media! If you have not signed up for my weekly newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!

farro salad on a plate
Yield: 4 Servings

Spring Farro Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Loaded with whole grain and crunchy veggies, this Spring Farro Salad is a healthy side dish or a meal all by itself. It is tossed with a delicious artichoke vinaigrette you'll love on other salads as well!

Ingredients

For the Farro

  • 1 cup uncooked Farro
  • 3/4 cup Water
  • 1/2 tsp Salt
  • 1 small Dried Bay leaf

For the Vegetables

  • 8 ounces small Asparagus Spears (about 1 cup of asparagus spears cut into one inch pieces)
  • 1/4 cup thin sliced Radish (1-2 radishes)
  • 2 medium Purple carrots, thin sliced
  • 1/2 large Leek, white part only

For the Artichoke Vinaigrette

  • 4 Marinated Artichoke Heart Quarters from the jar
  • 2 tsp fresh Thyme leaves
  • 1/2 cup Marinade from Jarred Artichoke Hearts
  • 2 Tbsp Balsamic Vinegar
  • 5 tsp Honey
  • 2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Heat a small saucepan on medium high heat. Toast the uncooked Farro for about 3 to 5 minutes.
  2. Add the 3/4 cup water, small bay leaf, and the 1/2 tsp of salt to the saucepan.
  3. Bring to a boil, then cover and turn the heat to medium.
  4. Cook for 15 minutes, then drain the excess water. Set the cooked farro aside to cool.
  5. While the farro cools, cut off any woody ends from the asparagus and cut the spears into one inch sections.
  6. Thinly slice the radishes and purple carrots.
  7. Cut the leek in half lengthwise and slice the white part of half the leek into thin slices. Rinse any dirt or grit from the leek slices and pat dry.
  8. To make the dressing, remove the fresh thyme leaves from their stems.
  9. Place the 4 artichoke heart quarters, 2 tsp fresh thyme leaves, 1/2 cup of artichoke marinade, 2 Tbsp balsamic vinegar, 5 tsp honey, 2 tsp salt, and 1/2 tsp black pepper into a blender and pulse until smooth. Or, you can place all ingredients into a bowl and use a stick blender.
  10. Toss the salad and the dressing together in a large bowl and serve.

Notes

As the instructions above state, you will have excess water to drain from the farro after it is cooked. It does not absorb all of the cooking liquid the way rice does.

If you want to change up this recipe a bit, you could use shallot instead of the leek, or watermelon radish instead of red radishes. This salad is also wonderful with a 1/4 cup of crumbled feta cheese mixed in.

This salad is meant to be served cold or at room temperature.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 2194mgCarbohydrates: 62gFiber: 10gSugar: 17gProtein: 12g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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22 Comments

  1. I honestly don’t think I’ve ever used farro before! This is a great recipe for it and it’s really well rounded.

    1. Thank you Lillian! I really like Farro, and I prefer it over brown rice. It’s one of my favorite grains!

  2. I really like the look of this and how it could be adapted to other grains too. great use of spring vegetables and I have been wondering what to do with farro – want to try it! Thank you!

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