Warm Farro Roasted Asparagus Salad (Printable Version)

Hearty Mediterranean-style bowl with nutty farro, tender roasted asparagus, cherry tomatoes, and zesty lemon vinaigrette.

# Ingredient List:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, thinly sliced
07 - 2 cups baby arugula

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 teaspoon honey or maple syrup
13 - Salt and freshly ground black pepper, to taste

→ Toppings

14 - 1/4 cup crumbled feta cheese
15 - 2 tablespoons toasted pine nuts (optional)
16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 425°F.
02 - Place asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast asparagus for 12 to 15 minutes, stirring halfway through, until tender and slightly golden. Remove from oven and set aside.
04 - While asparagus roasts, bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add farro, reduce heat to simmer, cover, and cook for 20 to 25 minutes until tender but chewy. Drain any excess water.
05 - In a large bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
06 - Add cooked farro, roasted asparagus, cherry tomatoes, and red onion to the bowl with dressing. Toss thoroughly to combine and coat evenly.
07 - Gently fold in arugula, allowing the residual heat from the grains to wilt it slightly.
08 - Transfer salad to a serving platter or individual bowls. Top with crumbled feta cheese, toasted pine nuts, and fresh parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Its that rare salad thats actually satisfying enough for dinner but light enough for lunch
  • The warm farro and roasted vegetables make comfort food feel sophisticated
  • You can throw it together with ingredients you probably already have
02 -
  • Dont skip toasting the pine nuts, they transform from bland to deeply nutty with just a few minutes in a dry pan
  • The salad holds up well for a few hours but the arugula will start to get soggy if you dress it too far ahead
03 -
  • If your asparagus spears are thick, peel the bottom inch with a vegetable peeler for even cooking
  • Taste the dressing before tossing it with the salad, lemon sizes vary so adjust accordingly

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