If you’re craving a dish that feels like a fresh breath of spring in every bite, let me introduce you to the Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe. This vibrant salad pairs nutty, chewy farro with perfectly roasted asparagus, broccolini, and bright radishes, all tied together with a zesty lemon-mustard dressing and fresh herbs. It’s a celebration of textures and flavors that’s as nourishing as it is stunning—a perfect way to welcome warmer days with something wholesome and irresistibly delicious.
Ingredients You’ll Need
The beauty of this Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe lies in its simple but superb ingredients. Each element brings a specific character—farro adds hearty chewiness, the roasted veggies provide depth and subtle sweetness, and the herbs and lemon dressing add brightness and freshness.
- 1 cup uncooked farro: This ancient grain offers a wonderful chewy texture and a mildly nutty flavor that forms the salad’s wholesome base.
- 2 cups vegetable stock: Using stock instead of water to cook the farro infuses it with subtle savory notes for an extra flavor boost.
- 2 teaspoons kosher salt: Enhances all the flavors naturally—split between cooking and seasoning the vegetables.
- 2 bay leaves: Add a delicate aroma to the farro as it simmers, making the grain more fragrant and inviting.
- 1 bunch asparagus, chopped into 2-inch pieces: Roasting asparagus brings out its natural sweetness while keeping a slight crunch for texture contrast.
- 1 bunch broccolini, chopped into 2-inch pieces: Offers a tender bite with slightly charred edges that deepen the salad’s flavor profile.
- 1 bunch red radishes, halved: Their peppery bite is mellowed with roasting, adding a subtle sweetness and lovely color pops.
- 3 tablespoons olive oil, divided: Used to roast the veggies and dress the salad, creating silkiness and enhancing flavors.
- 1 lemon, halved: Roasting the lemon brings out a mellow, smoky tartness that brightens the entire salad.
- 1 tablespoon stoneground mustard: Adds a rustic, tangy zest that balances the lemon and oil beautifully in the dressing.
- 1/4 cup chopped fresh dill: Brings a light, herbaceous note that pairs wonderfully with the vegetables.
- 2 tablespoons chopped chives: Adds a mild onion-like freshness that lifts the salad’s complexity.
How to Make Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe
Step 1: Cook the Farro
Start by bringing the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reducing the heat, let the farro simmer for about 30 minutes until it is tender and all the liquid is absorbed. This slow simmer infuses the grain with deep flavor and prepares it for the salad’s delightful texture.
Step 2: Cool and Prepare
Once cooked, remove the farro from heat and allow it to cool in the pot, then transfer it to a large bowl. Don’t forget to fish out the bay leaves—they’ve done their job adding fragrant notes. Cooling the farro before mixing ensures the roasted vegetables don’t get soggy in the salad.
Step 3: Prepare to Roast the Vegetables
Now preheat your oven to 400 degrees Fahrenheit. This high heat is key to roasting your asparagus, broccolini, and radishes until tender with a lovely hint of char, which brings out their natural sweetness and adds smoky depth.
Step 4: Toss and Roast the Veggies
In a bowl, toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon kosher salt. Spread them evenly on a parchment-lined baking sheet or two if needed, making sure they aren’t overcrowded. Nestle the lemon halves cut side up right into the tray—it’s a small touch that makes a big flavor difference!
Step 5: Roast Until Tender and Charred
Roast the vegetables for about 15 minutes or until the radishes are tender and the broccolini has those gorgeous charred edges. The roasting time unlocks the veggies’ earthy sweetness while keeping some bite, elevating the salad’s texture.
Step 6: Combine the Roasted Veggies and Farro
Add the roasted vegetables (and the juice squeezed from the warm lemon halves) to your bowl of cooled farro. This combination of warm and cool ingredients creates a dynamic base for the zesty dressing and fresh herbs to shine.
Step 7: Whisk the Dressing
Mix the remaining tablespoon of olive oil with stoneground mustard, the juice from the roasted lemon, the remaining teaspoon of kosher salt, and a tablespoon of water. Whisk until smooth and emulsified—this simple dressing ties the entire dish together with just the right balance of tanginess and richness.
Step 8: Dress and Garnish the Salad
Drizzle the dressing over the farro and roasted veggies. Then sprinkle chopped fresh dill and chives on top. Toss everything lightly to coat, making sure every bite is bursting with flavor and freshness. The salad can be served right away to enjoy warm or chilled for flavors to meld overnight.
How to Serve Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe
Garnishes
To bring extra freshness and color, consider adding torn mint leaves, a sprinkle of toasted pine nuts, or a handful of crumbled feta cheese on top. These garnishes will add new layers of flavor and texture that delight your palate.
Side Dishes
This salad stands beautifully alongside grilled chicken, pan-seared fish, or even as a hearty vegetarian main. Its bright, spring-inspired flavors complement lighter proteins perfectly, making it a versatile dish for lunch or dinner.
Creative Ways to Present
For a delightful presentation, serve the salad in individual glass jars layered with extra herbs or arrange it on a large platter surrounded by lemon wedges. Adding edible flowers like nasturtiums or pansies makes it an unforgettable centerpiece for any spring gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the salad tossed lightly and refrigerated to maintain freshness and keep the textures intact.
Freezing
Because this salad is best enjoyed with fresh-roasted vegetables and tender farro, freezing is not recommended. The texture of the radishes and broccolini may become mushy after thawing, so it’s best to enjoy it fresh or within a few days.
Reheating
If you prefer the salad warm, gently reheat in a skillet over low heat, stirring often to prevent the vegetables from becoming too soft. Alternatively, serve at room temperature for that perfect balance of flavors.
FAQs
Can I use a different grain instead of farro?
Absolutely. While farro’s chewy texture and nutty flavor are wonderful here, you can substitute with barley, quinoa, or even brown rice for a similar effect, though cooking times and textures will vary.
What if I can’t find broccolini?
Broccolini can be swapped with tender broccoli florets or even broccoflower. Choose vegetables that roast quickly and have a similar tender-crisp quality to maintain the salad’s balance.
Is this salad vegan?
Yes, the Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe is fully vegan when prepared as is—no animal products are needed to enjoy its rich flavors and textures.
Can I prepare this salad without roasting the lemon halves?
Roasting the lemon adds mellow, smoky citrus flavor that brightens the dressing, but if you’re short on time, fresh lemon juice will work as well. Just use a bit less to avoid overpowering the salad.
How long does it take to make this salad?
The recipe requires about 8 minutes for prep and 15 minutes roasting, plus 30 minutes simmering for farro, so plan for about an hour total to let the farro cook and vegetables roast. Most of this time is hands-off, perfect for multitasking in the kitchen.
Final Thoughts
There is something truly special about the Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe. It captures the essence of spring in every bite and offers a beautiful balance of heartiness and freshness. Whether you serve it as a light lunch, a side for your favorite mains, or a vibrant dish at your next gathering, it’s sure to become a beloved staple in your recipe collection. Trust me, once you try it, you’ll want to make it again and again.
Print
Spring Farro Salad with Roasted Asparagus, Broccolini, and Radishes Recipe
- Prep Time: 8 minutes
- Cook Time: 45 minutes
- Total Time: 53 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Spring Salad combines nutty farro with roasted asparagus, broccolini, and radishes, tossed in a tangy lemon and mustard dressing with fresh herbs. A nutritious and flavorful dish perfect for a light lunch or side.
Ingredients
Grains & Stock
- 1 cup uncooked farro
- 2 cups vegetable stock
- 2 teaspoons kosher salt
- 2 bay leaves
Vegetables
- 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
- 1 lemon, halved
Dressings & Seasonings
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 tablespoon stoneground mustard
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Cook the Farro: Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce heat and simmer for 30 minutes or until farro is tender and liquid is absorbed.
- Cool and Prepare Farro: Remove from heat and let the farro cool. Discard bay leaves. Transfer farro to a large mixing bowl.
- Preheat Oven: Set oven temperature to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: Toss asparagus, broccolini, and radishes with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread evenly on parchment-lined baking sheets, placing lemon halves cut side up among them.
- Roast Vegetables: Roast for 15 minutes or until radishes are fork tender and broccolini shows slight charring.
- Combine Vegetables and Farro: Transfer the roasted vegetables and lemon halves into the bowl with the cooled farro.
- Make the Dressing: Whisk together remaining 1 tablespoon olive oil, stoneground mustard, juice from roasted lemon halves, remaining 1 teaspoon kosher salt, and 1 tablespoon water until smooth.
- Toss and Serve: Drizzle dressing over farro and vegetables. Add fresh dill and chives on top and toss gently to combine. Serve immediately or chill before serving.
Notes
- Roasting the lemon halves enhances the citrus flavor in the dressing.
- Farro can be cooked in advance and refrigerated to save time.
- You can substitute broccolini with broccoli or green beans if unavailable.
- Adjust salt and lemon juice to taste if preferred more tangy or savory.
- This salad can be served warm or cold, making it versatile for different occasions.
