Warm Farro & Roasted Snap Pea (Printable Version)
Nutty farro with roasted snap peas, cherry tomatoes, arugula and lemon vinaigrette, topped with feta and toasted almonds.
# Ingredient List:
→ Grains
01 - 1 cup farro, uncooked
02 - 2 cups water or low-sodium vegetable broth
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 8 ounces snap peas, trimmed
05 - 1 cup cherry tomatoes, halved
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons extra-virgin olive oil, for roasting
08 - 2 cups baby arugula
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup
13 - 1 small garlic clove, finely grated
14 - 1/4 teaspoon kosher salt
15 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
16 - 1/3 cup crumbled feta cheese
17 - 2 tablespoons toasted sliced almonds
18 - Fresh mint leaves, optional
# How to Make It:
01 - Set oven temperature to 425°F (220°C) for roasting the vegetables.
02 - In a medium saucepan, bring water or broth to a boil. Stir in farro and salt, reduce heat to low, cover, and simmer for 20 to 25 minutes until the grains are tender yet chewy. Drain any excess liquid.
03 - Meanwhile, toss snap peas with olive oil and a pinch of salt. Arrange in a single layer on a baking sheet and roast for 10 to 12 minutes, stirring once, until tender and lightly charred.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, grated garlic, salt, and black pepper until well combined and emulsified.
05 - In a large mixing bowl, combine the cooked farro, roasted snap peas, halved cherry tomatoes, thinly sliced red onion, and baby arugula. Dress the mixture with prepared vinaigrette and toss gently to coat evenly.
06 - Top the salad with crumbled feta cheese, toasted sliced almonds, and mint leaves if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The way the nutty farro and sweet roasted peas soak up bright lemon dressing is almost too good to keep to myself.
- I keep coming back to this salad for its versatility—it works as a stunning side or a satisfying lunch all on its own.
02 -
- Don't rush the farro or you'll miss out on its perfect chewy texture—I learned that the hard way.
- Letting the salad sit a few minutes before serving lets the flavors mingle and makes every bite better.
03 -
- Always taste the dressing before tossing—it's the secret to getting that perfect balance of tangy and sweet.
- Toast the almonds right before serving for maximum crunch and aroma.