Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
farro salad on a plate

Spring Farro Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

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!

  • Total Time: 35 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

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.

  • Author: Amy at The Copper Table
  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Category: Side Dishes and Salads
  • Cuisine: American
  • Diet: VegetarianDiet

Nutrition

  • Serving Size: 1
  • Calories: 350
  • Sugar: 17
  • Sodium: 2194
  • Fat: 8
  • Saturated Fat: 1
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 62
  • Fiber: 10
  • Protein: 12
  • Cholesterol: 0

Find it online: https://thecoppertable.com/farro-salad/