Best Farro Salad With Peas Asparagus And Feta Recipes

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FARRO SALAD WITH PEAS AND FETA



Farro Salad with Peas and Feta image

This delicious Farro salad has peas, arugula, feta, and a juicy lemon dressing. It's light, fresh, and ready in 30 minutes or less!

Provided by Meggan Hill

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons lemon juice ((from 1 lemon))
1 clove garlic (minced)
1/4 teaspoon Dijon mustard
1/4 teaspoon minced fresh thyme
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cups farro (semi-pearled or pearled (see note 1))
3 1/2 cups water
Salt and freshly ground black pepper
1 cup frozen peas (thawed)
3 cups arugula ((about 3 1/2 ounces))
3 tablespoons minced fresh dill
4 ounces crumbled feta cheese (for serving)

Steps:

  • To make the vinaigrette, in a large serving bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside.
  • To cook the farro, in a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
  • Add water and salt to taste (I like 1 teaspoon) and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes.
  • Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature.
  • To the serving bowl with the vinaigrette, add cooled farro, peas, arugula, dill, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine and sprinkle with feta.

Nutrition Facts : Calories 391 kcal, ServingSize 1 cup, Carbohydrate 57 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 228 mg, Fiber 12 g, Sugar 3 g

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA



Farro Salad with Asparagus, Tomatoes and Ricotta Salata image

Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 10

Kosher salt
2 cups farro
1/2 cup golden raisins
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups)
4 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 cups grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup coarsely grated ricotta salata

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
  • Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
  • Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
  • Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

FARRO WITH VIDALIA ONION AND ASPARAGUS



Farro with Vidalia Onion and Asparagus image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil
2 Vidalia onions, thinly sliced
Kosher salt
1 1/2 cups pearled farro
1 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
2 pinches crushed red pepper flakes
Freshly ground black pepper

Steps:

  • Bring a medium pot of water to a boil.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.
  • While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still very toothsome, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.
  • Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve.

FARRO SALAD



Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  • Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
  • As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  • Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  • Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  • Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

ASPARAGUS FARRO SALAD



Asparagus Farro Salad image

A delicious vegetarian recipe for spring, this whole grain medley includes pecans and feta cheese.

Provided by Becky Rosenthal

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 10

1 cup uncooked farro (semi-pearled or pearled)
1 lb fresh asparagus spears
4 tablespoons olive oil
1 shallot, finely chopped
1 to 1 1/2 teaspoons grated lemon peel (1/2 medium)
1 1/2 tablespoons lemon juice (1/2 medium)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup pecans
1/3 cup feta cheese

Steps:

  • In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
  • Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
  • Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
  • Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Nutrition Facts : ServingSize 1 Serving

FARRO SALAD WITH ASPARAGUS AND PARMESAN



Farro Salad with Asparagus and Parmesan image

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

Provided by Duncan

Categories     Salad     Grains

Time 13h15m

Yield 12

Number Of Ingredients 9

2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Steps:

  • 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.

Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g

GRILLED ASPARAGUS AND FARRO SALAD



Grilled Asparagus and Farro Salad image

This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 9

1 cup chopped marcona almonds
2 tablespoons lemon zest plus 2 tablespoons lemon juice (from 2 lemons)
1 bunch dill, chopped (about 1 cup)
4 scallions, sliced (about 1/2 cup)
12 ounces asparagus, trimmed
Extra-virgin olive oil
Kosher salt and fresh ground pepper
4 cups cooked farro
1/2 cup crumbled feta cheese

Steps:

  • Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
  • Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
  • Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

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