Farro salad in a bowl

Farro Salad

A light and fresh farro salad made with al dente farro, blanched asparagus, radishes, microgreens, and goat cheese.

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
Fat 15 Carbs 63 Protein 17
Yield 6 1x


  • 1.5 cups uncooked farro
  • 3 cups water
  • 1 lb. asparagus, chopped
  • 4 cups microgreens
  • 1/2 cup fresh mint, chopped
  • 2 cups sliced radishes
  • 1/2 cup sunflower seeds
  • 1 15-oz. can white beans, drained and rinsed
  • 4-oz. goat cheese, crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup lemon vinaigrette


  1. Begin by adding the farro and water to a medium sized sauce pan and bring to a boil over medium/high heat. Then, cover and turn heat to low and simmer for 20-30 minutes until farro is al dente.
  2. When farro is al dente remove from heat and strain water and let farro cool.
  3. Prepare the asparagus by first making an ice bath in a large bowl. Add about two cups of ice to the bowl and cover in water. Set aside.
  4. Next, bring a large pot of water to a boil and add chopped asparagus to the pot and let the asparagus cook for two minutes (no longer than two minutes!).
  5. Remove the asparagus with a slotted spoon and immediately place the asparagus into the ice bath. This will keep the asparagus perfectly crispy for the salad.
  6. Next, add the cooked farro, asparagus, and the rest of the salad ingredients to the bowl and mix well. Toss with lemon vinaigrette dressing. Serve immediately!*

Tips & Notes

  • If you are making this salad ahead of time, do not add the microgreens to the salad. Add them right before serving so they do not get mushy.

Nutrition Facts

Serving Size: 1/6 Calories: 451 Sugar: 12 Fat: 15 Carbohydrates: 63 Fiber: 11 Protein: 17
Author: Linley RichterCategory: SaladMethod: Stove topCuisine: American

Keywords: Farro salad

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