Spring Farro Salad with Feta

This Spring Farro Salad with Feta is packed with nutty whole grain farro, an abundance of spring veggies, fresh mint and a vibrant lemon vinaigrette. It’s versatile enough to serve as a side dish, vegetarian main or meal prep lunch, and it can be assembled completely in advance!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 188 kcal per serving

Ingredients

1 bunch - asparagus tough bottoms
1 cup - peas
1 cup - farro
4 ounces - feta cheese
1 ½ tablespoons - fresh mint
salt and black pepper
½ cup - extra virgin olive oil
¼ cup - fresh lemon juice
2 teaspoons - dijon mustard
1 clove - garlic
¼ tsp - salt
⅛ tsp - black pepper

Instructions

Fill a medium to large saucepan with water and bring to a boil over high heat. Reduce the heat to medium and add the asparagus and peas. Blanch for 2-3 minutes, then drain in a colander. Place the vegetables in a bowl of ice water to stop the cooking process to retain their beautiful green color if desired. Drain in a colander as needed and place in a large bowl.
Cook the farro according to package instructions in the same pot. Once cooked, remove from heat and drain well, then place in the bowl with the vegetables.
Add the feta cheese and mint to the bowl with the farro and and toss with enough lemon vinaigrette to coat. Season to taste and enjoy!

Nutrition