Asparagus Farro Salad Recipes

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ASPARAGUS FARRO SALAD



Asparagus Farro Salad image

A delicious vegetarian recipe for spring, this whole grain medley includes pecans and feta cheese.

Provided by Becky Rosenthal

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 10

1 cup uncooked farro (semi-pearled or pearled)
1 lb fresh asparagus spears
4 tablespoons olive oil
1 shallot, finely chopped
1 to 1 1/2 teaspoons grated lemon peel (1/2 medium)
1 1/2 tablespoons lemon juice (1/2 medium)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup pecans
1/3 cup feta cheese

Steps:

  • In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
  • Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
  • Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
  • Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Nutrition Facts : ServingSize 1 Serving

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Provided by Duncan

Categories     Salad     Grains

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • Soak farro in a large bowl of water for at least 12 hours. Drain.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  • Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

GRILLED ASPARAGUS AND FARRO SALAD



Grilled Asparagus and Farro Salad image

This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 9

1 cup chopped marcona almonds
2 tablespoons lemon zest plus 2 tablespoons lemon juice (from 2 lemons)
1 bunch dill, chopped (about 1 cup)
4 scallions, sliced (about 1/2 cup)
12 ounces asparagus, trimmed
Extra-virgin olive oil
Kosher salt and fresh ground pepper
4 cups cooked farro
1/2 cup crumbled feta cheese

Steps:

  • Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
  • Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
  • Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA



Farro Salad with Asparagus, Tomatoes and Ricotta Salata image

Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 10

Kosher salt
2 cups farro
1/2 cup golden raisins
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups)
4 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 cups grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup coarsely grated ricotta salata

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
  • Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
  • Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
  • Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

FARRO SALAD



Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  • Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
  • As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  • Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  • Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  • Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad With Asparagus and Parmesan image

Got this from All Recipes.com and was so good I wanted to share, the chewy nutty texture is wonderful. A nice change from regular green salads, and left overs are even better the next day. The long cook time is mostly just simmering the grains

Provided by Bonnie G 2

Categories     < 4 Hours

Time 1h15m

Yield 1 Salad, 12 serving(s)

Number Of Ingredients 11

1 cup cracked farro
1/4 lb fresh asparagus, trimmed
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup cherry tomatoes, halved
1/2 cup chopped walnuts, toast for better flavor
1/3 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
3/4 cup parmesan cheese, shaved

Steps:

  • Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil.
  • Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
  • Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool.
  • Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
  • Cook asparagus, uncovered, until just tender, about 3 minutes.
  • Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
  • When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
  • Whisk together vinegar, oil and salt in large bowl.
  • Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
  • Sprinkle salad with 1/2 cup parmesan and toss to mix.
  • Top with remaining 1/4 cup Parmesan.
  • Serve at room temperature.

Nutrition Facts : Calories 87.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 195.5, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 3.6

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA



Farro Salad with Peas, Asparagus, and Feta image

Categories     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     High Fiber     Feta     Spring     Summer     Sugar Snap Pea     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

Steps:

  • Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
  • Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

RAW ARTICHOKE AND WHITE-ASPARAGUS FARRO SALAD



Raw Artichoke and White-Asparagus Farro Salad image

Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 10

1 1/4 cups semipearled farro
1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped red onion
Coarse salt and freshly ground pepper
1 pound baby artichokes
1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into 1/4-inch pieces
1/4 cup packed fresh mint leaves, sliced crosswise if large, plus more for serving
1/3 cup packed coarsely chopped fresh dill, plus more for serving
6 ounces feta

Steps:

  • Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.
  • Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing. Let cool completely.
  • Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)
  • Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.

ROASTED ASPARAGUS AND SCALLION SALAD



Roasted Asparagus and Scallion Salad image

In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, salads and dressings, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt, as needed
1/4 cup freekeh or farro
2 1/2 teaspoons soy sauce
2 teaspoons lime juice
1 small garlic clove, grated on a Microplane or minced
Fine sea salt and black pepper, to taste
3 tablespoons extra-virgin olive oil, more as needed
1 bunch asparagus (1 pound), woody ends trimmed
1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
3 ounces (3 cups) salad greens, such as baby arugula
Pecorino Rossellino or other young sheep's milk cheese, as needed (optional)

Steps:

  • Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
  • Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
  • Drain freekeh and stir immediately into dressing while still warm.
  • Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
  • Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams

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From drfuhrman.com


FARRO SALAD WITH ASPARAGUS, RADISHES, AND PARMESAN - COOK'S …
WHY THIS RECIPE WORKS. Inspired by the Spring Salad with Asparagus Coins, Kamut, and Lemon Vinaigrette in Simply Ancient Grains (2015) by Maria Speck, our farro salad showcases crisp asparagus and spicy radishes with bright, fresh herbs; peppery arugula; and nutt...
From cookscountry.com


DEAN SHARES HIS RECIPE FOR SPRING SALAD WITH FARRO, GARBANZOS ...
2022-03-30 Directions: Cook farro according to package directions. Drain, cool and set aside. Steam or bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender ...
From wgntv.com


FARRO SALAD WITH GRILLED ASPARAGUS AND CORN - TODAY.COM
2011-07-20 Ingredients. Farro salad with grilled asparagus and corn. 4 cup water. 1 cup farro. 12 cup asparagus spears, woody stems removed. 1 tablespoon olive oil. 3 ear corn, shucked and cleaned. 4 ear ...
From today.com


STRAWBERRY ASPARAGUS FARRO SALAD | CHEW OUT LOUD
Drain, cool, and cut into 2-inch pieces. In a large bowl, toss together cooled farro, cooled asparagus, and baby spring greens. Drizzle desired amount of dressing over mixture and toss gently to combine well. Gently toss in the strawberries, mandarin oranges, and crumbled feta. Add more dressing if desired and toss.
From chewoutloud.com


SALAD WITH CHICKEN AND CRISPY FARRO RECIPE | REAL SIMPLE
Broil until asparagus is crisp-tender, about 4 minutes. Cut asparagus into 1-inch pieces. Step 3. Whisk lemon juice, honey, and remaining ¼ cup oil in a large bowl until combined. Add arugula, chicken, radishes, asparagus, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper; toss gently to coat. Serve salad topped with crispy farro.
From realsimple.com


SPRING FARRO ASPARAGUS SALAD | VEGKITCHEN.COM
2017-03-28 Cut into 1-inch lengths. Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender-crisp. Drain, rinse with cool running water, then drain again. Add the asparagus, peas, and remaining ingredients to the cooked grain in the bowl. Stir together completely.
From vegkitchen.com


10 BEST FARRO SALAD WITH CRANBERRIES RECIPES | YUMMLY
The Best Farro Salad With Cranberries Recipes on Yummly | Warm Festive Farro Salad, Harvest Butternut Squash Farro Salad, Tuna And Farro Salad
From yummly.com


FARRO SALAD WITH ASPARAGUS, RADISHES & LEMON VINAIGRETTE
2017-05-22 Preheat your oven to 400 degrees F. As your farro cooks, make the vinaigrette by combining the lemon juice, half the zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk, taste, and adjust as needed. Set aside. Place the asparagus spears on a baking sheet. Drizzle with 1 tablespoon of the oil, and season with the remaining salt and ...
From azgrabaplate.com


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