This delightful spring farro salad has roasted asparagus, broccolini, and radishes. It’s absolutely bursting with flavor.
It’s topped with dill, chives, and a mustardy dressing for a bright hit of spring flavor!
One of the best things about spring is the abundance of fresh produce available. Check out our guide on early spring produce – March Seasonal Produce to see which fruit and veggies are at their peak.
Why You’ll Love These Roasted Veggies with Farro
This fresh salad is so tasty and because it’s got a solid helping of farro, it’s filling and satiating.
Spring vegetables are such a refreshing and bright treat after the heavier produce we get used to in winter. Welcome the warmer weather with this gorgeous dish.
Ingredients for this Spring Salad
For this recipe you’ll be cooking a cup of uncooked farro. The key to delicious farro is cooking it in vegetable stock, you’ll need 2 cups of veg stock, plus two bay leaves, and some kosher salt.
For the roasted vegetables, you’ll want a mix of fresh spring veggies – including broccolini (baby broccoli), asparagus, and radishes.
For the dressing, you’ll need olive oil, salt, a lemon, and stoneground mustard.
Finally, you’ll need some fresh herbs for topping – we recommend dill and chives, but you can also use mint or parsley.
How to Make this Recipe
This recipe is assembled in three parts – cooking the farro, roasting the vegetables, and assembling/dressing the salad.
To cook the farro, combine it with the vegetable stock, bay leaves, and salt. Bring it a boil (covered), reduce the heat to a simmer (uncover the pot) and cook for 30 minutes or until the liquid is gone.
To roast the vegetables, toss them with olive oil and salt and cook them for 15 minutes at 400 degrees F.
Combine the dressing ingredients – olive oil, lemon juice, mustard, and salt.
Combine the farro, roasted vegetables, and dressing. Top with fresh herbs and gently toss.
Serve this salad warm or cold.
More Spring Recipes to Try
If you love fresh spring flavors like radishes and asparagus, check out some of our other favorite spring recipes.
- Spring Minestrone Soup Recipe
- Spring Omelette Recipe
- Shaved Fennel and Asparagus Quinoa Salad
- Radish and Cucumber Salad
Tips for Making this Recipe
Cooking Tips – Be sure not to overcrowd your vegetables on the pan. If they are any tighter than in the photo above, use two sheet pans to roast them. If they’re overcrowded, they’ll just steam and won’t get crispy!
Storing Tips – This salad will keep in the refrigerator for up to 3 days and can be served warm or cold. The farro might get a little dry in the fridge, so toss the salad with a tablespoon of warm water or olive oil before serving.
Optional Toppings – we used both dill and chives in this salad, but it’s also delicious with mint and parsley. If you don’t care about keeping it vegan, you can also add some crumbly feta cheese.
If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
- 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
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 lemon, halved
- 1 tablespoon stoneground mustard
- 1/4 cup chopped fresh dill
- 2 tablespoon chopped chives
Cooking the Farro
- Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat and allow the farro to simmer for 30 minutes or until tender and no stock remains.
- Remove the farro from the heat and allow it to cool before adding to a large bowl. Remove the bay leaves and discard.
Roasting the Vegetables & Assembling the Salad
- Preheat oven to 400 degrees F.
- Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them in a single layer across one (or two if necessary) parchment-lined baking sheets. Nestle the lemon halves onto the baking sheet, cut side up.
- Roast the vegetables in the oven for 15 minutes or until the radishes are fork tender and the broccolini is slightly charred.
- Add the roasted vegetables to the bowl of farro.
- Mix the remaining tablespoon of olive oil with the wholegrain mustard, the juice from the roasted lemon, the remaining teaspoon of kosher salt, and 1 tablespoon of water. Whisk to combine.
- Drizzle the vegetables and farro with the dressing and top with the dill and chives. Toss lightly to combine and serve immediately or chill in the refrigerator.
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2510mgCarbohydrates: 26gFiber: 7gSugar: 4gProtein: 6g