Warm Farro and Roasted Spring Greens (Printable Version)
Hearty farro tossed with roasted spring vegetables in a bright lemon dressing
# Ingredient List:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Spring Greens & Vegetables
04 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
05 - 1 small bunch broccolini or tenderstem broccoli, trimmed
06 - 1 cup sugar snap peas, trimmed
07 - 1 cup baby spinach
08 - 2 tablespoons olive oil
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon honey or maple syrup
16 - Salt and pepper, to taste
→ Garnish
17 - 1/4 cup crumbled feta cheese (optional)
18 - 2 tablespoons chopped fresh herbs (parsley, mint, or chives)
19 - Zest of 1 lemon
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Rinse the farro under cold water. In a medium saucepan, combine farro, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes or until farro is tender but still chewy. Drain any excess water and set aside.
03 - Toss asparagus, broccolini, and sugar snap peas with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread evenly on the prepared baking sheet. Roast for 15–18 minutes, stirring halfway, until vegetables are tender and slightly charred.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper to make the dressing.
05 - In a large bowl, combine cooked farro, roasted vegetables, and baby spinach. Pour the dressing over and toss well to combine.
06 - Transfer to a serving platter. Sprinkle with feta cheese (if using), fresh herbs, and lemon zest. Serve warm.
# Expert Advice:
01 -
- The roasted vegetables get sweet and charred while staying bright
- Farro absorbs the zesty dressing without losing its satisfying chew
- It comes together quickly but tastes like you spent all afternoon cooking
02 -
- Overcooking farro turns it mushy so check for tenderness around the 20 minute mark
- The roasted vegetables continue cooking slightly after they leave the oven so pull them when they still have bite
- Dress the salad while everything is warm so the farro absorbs the vinaigrette properly
03 -
- Rinse farro thoroughly to remove excess starch before cooking
- Use room temperature ingredients for the dressing so it emulsifies properly