Have you tried Farro? Farro is an ancient grain, a type of wheat. It comes in three varieties: Einkorn, Emmer, and Spelt. Farro is known for its nutty flavor and chewy texture, making it a versatile and nutritious addition to various dishes.
If you’ve visited before, you probably know that I love a good salad. I especially love a salad with fresh veggies in season like spring asparagus. Today’s new salad is Farro & Asparagus Salad with parmesan. You start with the whole grain goodness of ancient wheat and add spring asparagus, cherry tomatoes, walnuts, dried cranberries, and balsamic vinaigrette. It’s perfect for brunch, lunch, or a side dish for any occasion.
This salad is not hard to put together, but it does require planning ahead. The farro must be soaked at least 12 hours. I suggest putting it in a large bowl or pot with plenty of water the evening before you cook it. The farro needs to cook for about 50 minutes. Let it cool and then assemble your salad.
Farro & Asparagus Salad
Use organic when available. Serves 6
Farro & Asparagus Salad
Ingredients
- 1 cup farro
- 7 oz fresh asparagus, trimmed
- 1/2 cup red & yellow cherry tomatoes, halved
- 3/8 cup chopped walnuts or pecans
- 3/8 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 2 1/2 tbsp chopped fresh chives
- 1/8 cup balsamic vinaigrette, or to taste
- 1/2 cup shaved Parmesan cheese
Instructions
- 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.
- Stir in drained farro & return to a boil
- Reduce heat to medium & cook 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
- Meanwhile, fill another large pot with lightly salted water & bring to a boil
- Add 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
- Drain well and chop
- Set aside to cool
- Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, & chives in a large bowl
- Drizzle with balsamic vinaigrette & sprinkle with about 3/8 cup Parmesan cheese; toss until evenly mixed
- Top with remaining 1/8 cup Parmesan cheese and serve at room temperature
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I love to bake with Einkorn, Emmer, and Spelt! Your salad looks fabulous.
…this sure looks good!
I didn’t know you had to soak farro so long before cooking. This salad looks really delicious — I love everything in it!
This looks really good! I am not familiar with farro but I do love asparagus. It sounds like a wonderful combination. #MMBC
I’ve only recently started eating Farro in the last year or so and I really enjoy it’s texture and taste. This sounds like such a yummy salad!
This salad sounds amazing! I’ve always enjoyed asparagus. Visiting from Will Blog For Comments. Thank you for sharing the recipe.
Carol What a beautiful salad, I have not cooked with Farro very much, but your info is so helpful! I need to try this, as grain based salads make a great main dish dinner! #MMBC
I need to hunt down some farro again and make your salad.
Thank you for sharing and participating at SSPS 356. See you at #357. Happy Easter https://esmesalon.com/tag/seniorsalonpitstop/
Hey! Just wanted to share some awesome news, your post is being featured at SSPS 357! Huge congrats, and thanks for sharing. See you Monday!
Thanks for the Feature – what an Easter present! Happy Easter!
I love a salad, especially now that the weather is warming up over here. This looks like a delicious combination. Thanks so much for sharing. 🙂
Yum–this sounds wonderful! I haven’t ever cooked with farro, but I do use wheat berries which is similar. I’ll have to give this a try. Thank you for sharing this post with all of us at the Will Blog for Comments #60 linkup! Looking forward to seeing what you’ll share at #61, too–it opens next week. Hope your week is a great one. 🙂