Warm Farro Salad With Asparagus, Peas, And Feta Rec

Name: Warm Farro Salad With Asparagus, Peas, And Feta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided; Pinch dried red chili flakes, or more as desired; Kosher salt and freshly ground black pepper; 1 cup farro; 1 quart homemade vegetable stock or low-sodium vegetable broth; 1 cup fresh or frozen peas; 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups); 2 tablespoons fresh lemon juice from 1 lemon; 1 tablespoon Dijon mustard; 1/4 cup slivered almonds; 4 scallions thinly sliced, white and light green parts only; 1/2 cup crumbled feta

Servings: persons

6 tablespoons extra-virgin olive oil, divided
1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
Pinch dried red chili flakes, or more as desired
Kosher salt and freshly ground black pepper
1 cup farro
1 quart homemade vegetable stock or low-sodium vegetable broth
1 cup fresh or frozen peas
1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups)
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon Dijon mustard
1/4 cup slivered almonds
4 scallions thinly sliced, white and light green parts only
1/2 cup crumbled feta

1
Heat 2 tablespoons olive oil in a Dutch oven or large saucepan until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper and set aside.
2
In the same saucepan, add the farro and stock and bring to a simmer. Season with salt and cook until farro is tender, about 30 minutes; add water if necessary to keep farro covered. Drain farro and transfer to a large bowl. Stir in peas and kale and let stand until peas are tender and kale is wilted.
3
Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper. Fold vinaigrette into farro, add the cooked asparagus, almonds, scallions, feta, and remaining 1/4 cup raw asparagus. Let stand 5 minutes, then toss and serve.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, divided, 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided, Pinch dried red chili flakes, or more as desired, Kosher salt and freshly ground black pepper, and more.

Yes, Warm Farro Salad With Asparagus, Peas, And Feta Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Farro Salad With Asparagus, Peas, And Feta Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions