Spring harvest farro salad is inspired by one of my favorite local Denver restaurants, Ester’s Neighborhood Pub. Basically all of the best spring ingredients (strawberries! asparagus! fennel!) are tossed with nutty farro and a creamy sweet dressing and it is just so beautiful.
Oh, this salad!
This is my favorite kind of food to eat on the daily and if this salad is stocked in my fridge, I am one happy person come lunch time. It’s beautiful to look at, but even more beautifully balanced from a flavor perspective. I’ve even served it at holiday meals, which is really the true litmus test. Here’s what you need to make this stunner of a spring harvest salad:
Ingredients
- farro
- arugula (sub: microgreens)
- strawberries
- asparagus
- fennel (learn how to slice fennel)
- slivered almonds, toasted
- bleu cheese crumbles
- fresh mint
- dressing: red wine vinegar, brown sugar, poppy seeds, mayonnaise, extra-virgin olive oil
The dressing is a sweet and creamy strawberry poppyseed number that really pops with acid. There’s a tiny bit of mayonnaise whisked in and trust me when I say this makes all the difference. These flavors combined with the nuttiness of the farro and the funky bleu cheese really just works.
Since it’s a spring harvest salad, of course there’s seasonal produce like strawberries, fennel, and asparagus too! Arugula gives it a nice peppery bite and a dose of greens. I’ve also used arugula microgreens for a fun twist and both are fantastic.
Tips for Prepping Ahead
I wouldn’t recommend tossing everything together until just before serving. The almonds will start to lose their crunch factor quickly and the greens will wilt. However if you prep several components ahead and keep them separated, you’ll save a ton of time and your salad will be just as delicious! Here’s what you can do ahead:
- Cook the farro (refrigerate)
- Roast the asparagus (refrigerate)
- Make the dressing (refrigerate)
- Toast the almonds (store at room temp)
I hope you love this salad as much as I do! It’s guaranteed to be a hit wherever you take it.
More Spring Salads:
PrintSpring Harvest Farro Salad
Spring harvest farro salad includes all of the best spring produce tossed with nutty farro and a creamy sweet dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Sides, Salads
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup farro (see notes)
- 1 bundle asparagus
- 1 big handful arugula (or arugula microgreens)
- 1 cup quartered strawberries
- 1 fennel bulb, very thinly sliced
- 1/4 cup slivered almonds, toasted (see notes)
- 1/4 cup bleu cheese crumbles
- a few fresh mint leaves, torn
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon poppy seeds
- 1 tablespoon mayonnaise
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat oven to 425° F. Line a sheet pan with parchment paper.
- Cook farro per package instructions.
- Cut off tough ends of the asparagus, then toss with a drizzle of olive oil and a big pinch of salt. Transfer to sheet pan and roast for 10-12 minutes or until slightly charred but still with a bite. Cut off tips (about the top 2″) and reserve the rest for another use.
- Shake up the dressing ingredients in a small jar: vinegar, brown sugar, poppy seeds, mayonnaise and olive oil. Season with salt and pepper to taste.
- To a large bowl add: cooked farro, roasted asparagus tips, arugula, strawberries, fennel, almonds, bleu cheese and mint leaves. Pour dressing over the top and toss well. Garnish with additional mint leaves and almonds.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Farro: farro is widely available and can be found near the other grains like rice, quinoa, etc. I prefer to buy the “quick cook” variety if possible, which cooks in about 10 minutes.
- To toast almonds: add to a dry skillet over medium low heat and toast until fragrant and lightly browned (about 10 minutes). Watch carefully to prevent burning, tossing occasionally.
Nutrition
- Serving Size: 1/2 cup
- Calories: 218 calories
- Fat: 16 grams
- Carbohydrates: 16 grams
- Fiber: 4 grams
- Protein: 5 grams
Photos by Kaleigh McMordie
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Jess says
This recipe brings together all the right flavors for spring! The leftovers made a perfect lunch the next day. Delicious!!
Jaclyn says
I love farro so I knew I would like this salad. The strawberries are the perfect addition for a spring feel. Planning on making this many more times!
Shelby Pfleiger says
This spring harvest salad features the freshest, brightest flavors of spring! I made a double batch and it keeps well for a few days in the fridge.