Spring Harvest Farro Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Spring harvest farro salad includes all of the best spring produce tossed with nutty farro and a creamy sweet dressing.

  • Author: Leanne Ray, MS, RDN
  • 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


  • 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


  1. Preheat oven to 425° F. Line a sheet pan with parchment paper.
  2. Cook farro per package instructions.
  3. 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. 
  4. 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. 
  5. 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. 



  • 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.