If you’re craving something fresh, vibrant, and deeply satisfying, let me introduce you to my absolute favorite: the Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe. This dish combines the nutty chewiness of perfectly cooked farro with an array of tender roasted asparagus, broccolini, and bright radishes, all tied together with a zesty lemon-mustard dressing and fragrant herbs. It’s sunshine on a plate, bursting with texture, color, and flavor that feels both wholesome and celebratory. Trust me, once you try this salad, it will quickly become a go-to for lunches, dinners, or any gathering where you want to impress effortlessly.
Ingredients You’ll Need
The magic of this Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe lies in its beautiful simplicity. Each ingredient is thoughtfully chosen to contribute a unique taste, color, or texture—making the final dish feel balanced and irresistible.
- Farro: A nutty, chewy ancient grain that serves as the hearty base.
- Vegetable stock: For cooking the farro, it adds subtle depth and savory notes.
- Kosher salt: Essential for seasoning both the grain and veggies perfectly.
- Bay leaves: Impart a gentle herbal aroma during the farro’s simmering.
- Asparagus: Adds fresh, crisp spring flavor and vibrant green color.
- Broccolini: Brings tender stalks and slightly sweet, charred notes when roasted.
- Red radishes: A peppery crunch that mellows beautifully in the oven.
- Olive oil: Coats and roasts the veggies, creating caramelization and richness.
- Lemon: Roasted to soften and concentrate its juice, adding bright acidity.
- Stoneground mustard: Gives the dressing a textured tang that wakes up the palate.
- Fresh dill: Offers an aromatic lift with its delicate, feathery leaves.
- Chives: Sprinkle a mild onion flavor and beautiful green speckles on top.
How to Make Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
Step 1: Cook the Farro
Start by bringing your vegetable stock, farro, kosher salt, and bay leaves to a vigorous boil over high heat. Then reduce to a simmer, letting the farro soak up all that flavorful stock for about 30 minutes until it becomes tender but still pleasantly chewy. It’s important to cook it just right so it serves as a perfect base for your spring veggies.
Step 2: Cool and Prepare
Once your farro is cooked, remove it from the heat and let it cool slightly to prevent wilting your greens and herbs later. Don’t forget to fish out those bay leaves—they’ve done their job adding subtle seasoning but aren’t edible themselves!
Step 3: Preheat the Oven
Set your oven to 400 degrees F—that’s the sweet spot for roasting your vegetables to tender perfection with a bit of charred deliciousness.
Step 4: Roast the Vegetables
Toss asparagus, broccolini, and radishes with olive oil and salt, coating each piece well so they caramelize beautifully. Arrange them on parchment-lined baking sheets ensuring they’re spread out so the veggies roast rather than steam. Nestle the lemon halves cut-side up among the veggies so their juices intensify and collect for your dressing.
Step 5: Check for Doneness
After 15 minutes of roasting, peek in—the radishes should be tender enough to pierce with a fork, the broccolini edges slightly charred, and asparagus vibrantly soft. This roasting step is key to bringing out the natural sweetness and adding complexity.
Step 6: Combine Farro and Vegetables
Transfer your roasted vegetables directly into the bowl with the cooled farro, allowing all those warm, roasted flavors to mingle and infuse the grain.
Step 7: Whip Up the Dressing
Mix the remaining olive oil with stoneground mustard, squeeze in the roasted lemon juice (it’s sweeter and less sharp than fresh), add salt, and a splash of water to balance. Whisk until smooth and glossy, ready to elevate the entire salad.
Step 8: Toss and Finish
Drizzle the dressing over the farro and roasted vegetables, then scatter chopped fresh dill and chives on top. Toss gently but thoroughly for an even flavor throughout. You can serve it immediately to enjoy the contrasts warm, or chill it for a refreshing cold salad later.
How to Serve Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
Garnishes
Fresh herbs like extra dill sprigs or chive curls make a beautiful garnish and add a fragrant punch right before serving. For an extra special touch, sprinkle toasted nuts or crumbled goat cheese on top for creaminess and crunch.
Side Dishes
This salad shines on its own as a light vegetarian main, but if you want to round out the meal, pairing it with grilled chicken or flaky baked fish works wonderfully. A crusty baguette on the side also helps soak up any leftover dressing.
Creative Ways to Present
Serve the salad in vibrant bowls or shallow plates to showcase the colorful vegetables. For entertaining, offer it in rustic glass jars or mason jars—it makes for an inviting grab-and-go lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
You can easily store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day.
Freezing
Because of the fresh herbs and lemon dressing, freezing isn’t ideal for this salad; the texture and brightness won’t hold up well. It’s better enjoyed fresh or refrigerated.
Reheating
If you prefer a warm salad, gently reheat leftovers on the stovetop or in the microwave just until warmed through—avoid overheating to keep the fresh herbs lively and prevent the vegetables from becoming mushy.
FAQs
Can I use a different grain instead of farro?
Absolutely! Farro’s nutty and chewy character is distinctive, but you can substitute it with barley, quinoa, or even brown rice depending on your preference. Just adjust the cooking time accordingly.
What if I don’t have broccolini?
No worries! You can easily replace broccolini with broccoli florets or even green beans. The key is to use vegetables that roast well and complement the asparagus and radishes.
How do I make this salad vegan?
This recipe is naturally vegan as long as you use vegetable stock and ensure your mustard and other ingredients contain no animal products. It’s a great plant-based option full of flavor!
Can I prepare this salad in advance for a party?
Definitely! You can cook the farro, roast the vegetables, and make the dressing ahead of time. Just toss everything together an hour before serving to keep it fresh and flavorful.
What’s the best way to store the dressing if I want it separate?
Keep the dressing in a small airtight jar or container in the fridge for up to 3 days. Give it a fresh whisk before drizzling to bring back its smooth texture.
Final Thoughts
There’s something truly joyful about the Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe—its vibrant colors, satisfying textures, and bright, herbaceous flavors make every bite feel like a celebration of spring’s best. Whether you’re making it for a casual lunch or a special occasion, it’s a dish that’s sure to bring smiles and maybe even some happy dance moves in your kitchen. Give it a try soon; your taste buds will thank you!
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Spring Farro Salad with Roasted Vegetables and Fresh Herbs Recipe
- Prep Time: 8 minutes
- Cook Time: 45 minutes
- Total Time: 53 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and hearty Spring Farro Salad combining nutty farro with roasted asparagus, broccolini, and radishes, dressed in a zesty lemon mustard vinaigrette, garnished with fresh dill and chives. Perfect as a light lunch or side dish celebrating fresh spring produce.
Ingredients
Grains and Stock
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
Vegetables
- 1 bunch asparagus, woody ends removed, chopped into 2-inch pieces
- 1 bunch broccolini, chopped into 2-inch pieces
- 1 bunch red radishes, greens removed and halved
- 1 lemon, halved
Dressing and Garnish
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 tablespoon stoneground mustard
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Cook the Farro: Bring the vegetable stock, farro, 2 teaspoons kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat to low and simmer the farro for 30 minutes or until tender and all the stock is absorbed.
- Cool the Farro: Remove the saucepan from heat and let the farro cool in the pot. Remove and discard the bay leaves. Transfer the farro to a large mixing bowl.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon kosher salt. Spread them evenly in a single layer on one or two parchment-lined baking sheets. Place the lemon halves cut side up among the vegetables on the pan.
- Roast Vegetables: Roast the vegetables in the preheated oven for 15 minutes, or until the radishes are fork-tender and the broccolini is slightly charred.
- Combine Vegetables and Farro: Remove the roasted vegetables and lemon from the oven, then add the vegetables to the bowl with the farro.
- Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, stoneground mustard, juice from the roasted lemon halves, remaining 1 teaspoon kosher salt, and 1 tablespoon of water until fully combined.
- Dress and Garnish Salad: Drizzle the dressing over the farro and roasted vegetables. Add the chopped dill and chives, then gently toss everything to combine. Serve immediately or chill in the refrigerator before serving.
Notes
- Use whole grain or pearled farro according to preference; cooking times may vary slightly.
- Roasting the lemon softens it and intensifies the lemon juice flavor for the dressing.
- For a vegan version, ensure mustard and stock used are plant-based.
- Salad can be served warm or chilled; refrigerate for up to 2 days.
- Adjust salt to taste depending on the saltiness of your vegetable stock.
