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Farro salad with asparagus and Parmesan recipe

Farro salad with asparagus and Parmesan recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

The nutty flavour of farro grains balances with the salty Parmesan and tart cranberries in this tasty salad. It's a lovely salad for picnics.

1 person made this

IngredientsServes: 12

  • 375g farro
  • 350g fresh asparagus, trimmed
  • 150g red and yellow cherry tomatoes, halved
  • 100g chopped walnuts
  • 100g dried cranberries, or to taste
  • 30g chopped fresh parsley
  • 15g chopped fresh chives
  • 60ml balsamic vinaigrette, or to taste
  • 80g grated Parmesan cheese, divided

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the drained farro and return to the boil. Reduce heat to medium; 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.
  3. Bring a large pot of lightly salted water to the boil. Add the asparagus; 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.
  4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle in about 3/4 of the Parmesan cheese; toss well. Top with the remaining Parmesan cheese. Serve at room temperature.

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Reviews & ratingsAverage global rating:(95)

Reviews in English (76)

by crabbie

Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!-13 Dec 2010

by D.A.M.

This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine.-05 May 2011

by Joyce Poe

I used jasmine rice in place of farro. It needed a tsp or so of olive oil to keep the rice from sticking together, but it had a great look and flavor. The next time I threw in a few black beans for more protein, and that worked, as well. Great recipe!-21 Jul 2010


Supper Club: Farro Salad with Asparagus and Parmesan

Dino found this recipe and it was phenomenal! The texture of the farro was so much different with this cooking method than what we’re used to from the farro salad that I make pretty often. We made our own balsamic vinaigrette to go with this, and we ended up adding a lot more than 1/4 cup of it to the salad. This salad is sweet and savory with a lot of different textures, and it was a big hit!

Farro Salad with Asparagus and Parmesan
Allrecipes – Duncan

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

Original Recipe Yield 12 servings

2 cups farro
3/4 pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
3/4 cup chopped walnuts
3/4 cup dried cranberries
1/2 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

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.

Nutritional Information
Amount Per Serving Calories: 223 | Total Fat: 9.1g | Cholesterol: 6mg

Big Flavors Rating: 5 Stars

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About Ashley Covelli

Ashley has been helping people gain confidence in the kitchen through approachable recipes, classes, and more since 2006. Let's dig in!


Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
  • Pinch dried red chili flakes, or more as desired
  • Kosher salt and freshly ground black pepper
  • 1 cup farro
  • 1 quart homemade vegetable stock or low-sodium vegetable broth
  • 1 cup fresh or frozen peas
  • 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups)
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • ¼ cup slivered almonds
  • 4 scallions thinly sliced, white and light green parts only
  • 1/2 cup crumbled feta

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Farro

Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer 25-30 minutes, or until farro is tender. Drain well in wire-mesh strainer and set aside to cool. Season with ¼ tsp. salt and a pinch of pepper.

Prepare the Ingredients

Trim woody ends off asparagus and cut into 1" lengths on an angle. Halve grape tomatoes. Peel and halve shallot. Cut into ¼" slices.

Roast the Vegetables

Place asparagus, grape tomatoes, shallots, and sugar snap peas on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and ½ tsp. salt, toss to coat, and spread into a single layer. Roast 8-10 minutes, or until asparagus is tender but slightly crisp. Remove from oven and set aside.

Make the Dressing

Whisk together Champagne vinegar, Dijon mustard, 1 Tbsp. water, 2 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a large mixing bowl.

Plate the Dish

Add farro and vegetables to bowl with dressing and toss together. Place a mound of salad in the center of a plate. Garnish with goat cheese and sunflower seeds.

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Farmhouse Farro Salad

Sweet potatoes, apples & greens fill out this hearty farro salad. With sweet, salty, crunchy & nutty elements, it's a perfect fall side or meal on its own.

I have a love/hate relationship with farro. It takes forever to make, and quinoa is quicker, but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized, but I happened to have made farro the day before my Farmhouse vegetables arrived, so here we are… a farro salad with more veggies than could fit onto the subject line of this post.

Farro Salad Recipe Ingredients

This farro salad recipe is sweet, salty, crunchy, nutty… Here’s what makes it so darn good:

  • Roasted sweet potatoes, for toasty flavor and soft texture
  • Peeled carrot ribbons, for a fun crisp contrast to the soft sweet potatoes
  • Diced apples, for sweet fall flavor and crisp, juicy texture
  • Lots of greens, for vibrant color! I mixed kale and salad greens together because that’s what I had – feel free to use one or the other if you don’t have both.
  • Radishes, for a little bite and crunch
  • Parsley, for fresh flavor. Thyme would be good too!
  • Almonds, for crunch and extra nuttiness. Toasted pecans, walnuts, or pepitas would also be great here.
  • And an apple cider Dijon vinaigrette, to tie it all together. Yum!

If you’re not vegan, crumbled feta or Parmesan shavings would be delicious here as well.

Farro Salad Serving Suggestions

We ate this salad for dinner, and then I ate it for lunch the next two days in a row. It’s a great one to meal prep for lunches or make ahead for holidays. You can prep all the components up to two days in advance, but for best texture, I would suggest adding the lighter salad greens at the last minute and roasting the sweet potatoes just before you’re ready to serve.

This farro salad would be a pretty addition to your Thanksgiving table, along with other flavorful vegetable dishes like roasted beets, green beans, and delicata squash. Of course, you can’t skip the cornbread stuffing (or regular stuffing, if that’s more your thing) and cauliflower mashed potatoes.

If you’re looking for vegetarian main dish ideas, try this stuffed acorn squash or a classic lasagna. And don’t forget the apple pie for dessert!

Looking for more farro recipes?

Try using it in fried rice, tossing it with Brussels sprouts, or serving it in a springy asparagus salad or eggplant salad.


Farro Salad with Shaved Asparagus, Peas and Pecorino

There’s a limit to how many stalks of limp, soggy, brown-green asparagus I can eat before I start to feel like one myself. And there’s really no reason to overcook green spring vegetables, when they have such a great crisp crunch that lots of them can eaten raw or just barely cooked. Raw asparagus stalks might be a little too “raw” for most people, but when peeled into slivers, they are tender and absolutely delicious. The thin ribbons absorb the lemon vinaigrette beautifully in this salad, and continue to marinate as the salad sits.

Similarly, shelled English peas have a great crunch and while you could make this salad with frozen peas (I would recommend defrosting, and blanching them for 30 seconds in boiling water first) what makes it especially good is the combination of different textures and fresh, bright flavor- the chewy farro, the crunchy peas and pistachios, the lemony asparagus ribbons, and the salty flakes of Pecorino. This is a recipe to celebrate Spring’s greatest hits, and the better your veggies are, the better the salad will be.

This is a great grain-and-vegetable-in-one side dish, but having now eaten for it a week as I’ve worked on the recipe, I can say it makes a pretty good dinner on its own, with a soft boiled egg on top.


Roast the Asparagus:

  • 1 bunch asparagus (stem end trimmed if needed, and cut into 2 inch pieces)
  • 1/2 Tbsp olive oil
  • 1 tsp Zaatar (or lemon pepper seasoning)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Add to a large bowl and stir until well combined.

Spread onto a large greased baking sheet in a single layer.

Roast for 10 minutes. Remove from the oven and let cool slightly.


Recipe Summary

  • 1 cup uncooked farro
  • 1 bunch thin asparagus, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon (3 tablespoons)
  • ½ cup whole almonds, toasted and coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups baby spinach, baby kale, and/or baby mustard greens
  • ⅓ cup shaved Parmesan cheese (1 ounce)

In a medium saucepan bring 3 cups water to boiling add farro. Reduce heat. Simmer, covered, 30 minutes or until just tender drain. Meanwhile, place a steamer basket in a large skillet. Add water to just below basket. Bring water to boiling. Add asparagus to basket. Cover steam 3 minutes or until crisp- tender. Transfer to a large bowl.

Add farro to bowl with asparagus. Drizzle with lemon juice while still warm. Stir in almonds, olive oil, salt, and pepper. Add greens. Toss to coat. Top with Parmesan.

You can significantly cut the farro's cook time: Cover with water and soak in the refrigerator overnight, then drain and cook as directed. It will take just 10 minutes of simmering to get tender.


Lemony Herby Raw Asparagus and Farro Salad

This lemony, herby raw asparagus and farro salad is light and springy, yet filling enough for a full meal with the addition of the chewy farro. Add some toasted hazelnuts for crunch and parmesan or nutritional yeast, and you have the perfect side or light main. Recipe adapted from the Six Seasons cookbook.

Ingredients

  • 1/2 cup farro uncooked and cook per instructions, or about 1 cup cooked farro
  • 1 lb asparagus ends removed and thinly cut on a bias
  • 1-2 lemons zested and juiced I prefer this salad extra lemony, but start with one lemon and add more if necessary after the initial taste test
  • 2 tbsp olive oil
  • 1/4 cup mint leaves, chopped
  • 1/4 cup hazelnuts, toasted and finely chopped
  • sea salt and freshly ground pepper to taste
  • 1/2 tsp Aleppo pepper Aleppo pepper is a Middle Eastern red pepper flake that can be found at specialty food stores or Amazon. Use 1/4 tsp chili flakes if you want more heat or don't have Aleppo
  • parmesan cheese or nutritional yeast to taste optional

Instructions

Cook the farro per the packaging instructions and let cool.

If hazelnuts are raw and untoasted, roast them for a few minutes in a 350 degree F oven. They should become fragrant. This step might sound unnecessary but it takes 5 minutes and makes everything better. Always toast nuts for salads and toppings!

Combine all ingredients in a large mixing bowl. Taste and adjust as necessary.

Recipe Notes

Aleppo pepper is the best and can be found at many specialty food stores or on Amazon.


“Amazing! I have just tucked this recipe into my ‘best of the best’ file. Wow. I think I'm in love with farro. I had never tried it before, and it is now my new favorite grain. Everything about this salad is wonderful. The dressing is absolutely delicious (I used the fresh basil option). The salad ingredients are perfect and I wouldn't recommend skipping any of them. The toasted walnuts and sun-dried tomatoes are such excellent additions.”


Print Email FacebookTwitter White Beans and Asparagus Salad

Cook farro in 2 cups water as directed on package. Meanwhile, heat 2 inches of water in 2-quart saucepan to boiling. Add asparagus cook 30 seconds. Immediately drain and chill in bowl of ice water drain.
In large bowl, combine farro, asparagus and all remaining ingredients and toss lightly to combine. Serve immediately or refrigerate until serving time.

Serving Suggestion: This is a very tasty salad that can be served as is or on a bed of salad greens. Sprinkle with shredded parmesan and chopped walnuts if desired. This recipe is also great with S&W ® Garbanzo Beans.

Tip: You can substitute 3 cups cooked quinoa or bulgur wheat for the farro, if you prefer. Cook as directed on package.

Serving Size: about 7oz each

Nutritional Information Per Serving:
Calories 240, Total Fat 6g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 20mg, Sodium 330mg, Carb 39g, Fiber 6g, Total Sugar 11g, Added Sugar 2g, Protein 14g, Vitamin D 0%, Calcium 4%, Iron 8%, Potassium 6%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.