This roasted spring vegetable farro salad is a delicious and versatile way to enjoy the flavors of spring. Pack it for lunch or eat it as a side. The mellow flavors and heartiness of the farro are just what a spring day needs!
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While we have certain favorites in our house that everyone eats year round (and I admit, we get imported now and then), on the whole we try to eat relatively seasonally. This is particularly true of vegetables.
Not only is it better for the environment when your food doesn't have to travel as far, it generally tastes better too. Plus, it's nice to be reminded of flavors as they come in to season each year.
I love many different produce from different seasons, but there's definitely something special about all the bright fresh spring produce. So much lovely green, and some pretty pinks as well. Asparagus, peas and radishes as I use here are perfect examples and work so well in this spring farro salad.
For some reason it has been ages since I shared a farro salad, though we loved the farro salad with roasted squash. This spring version draws on that a little but with more currently in season additions.
I've used asparagus many times before (such as my asparagus soup, asparagus salad with pancetta and asparagus with easy blender Hollandaise sauce). It's definitely a spring favorite of mine, and in fact my youngest likes to chew it raw (not one I'm going to complain at!).
Radishes I'll admit are not something I use all that much, but I do really like them roasted or sauted, as in my steak and egg breakfast skillet. If you're not too sure about the sharp taste raw, this is the perfect way to try them as the flavor is very different. Roasted radishes are almost buttery and very mellow.
How to make this roasted spring vegetable farro salad
- Trim the asparagus and radishes and roast them both until tender.
- Meanwhile, cook the farro in water by bringing to a boil then simmering until tender.
- Put the peas in with the farro towards the end to cook gently.
- Mix together the dressing ingredients and thinly slice mint.
- Let the farro and roasted vegetables cool slightly and cut asparagus into bite-size lengths.
- Mix farro, peas, radishes, asparagus, mint and dressing then serve.
How to serve this farro salad
I had the salad both as you see here, as well as with baby arugula mixed through another day (and a little more oil and lemon). I really liked both. With arugula is obviously a little lighter, and it stretches it out to serve more. Without the arugula will keep better to take with you in a lunch box or for a potluck.
Either way, it works well as a vegetarian meal on it's own, but also is mellow enough to be great as a side to other things such as roast or grilled chicken, a steak or fish.
This roasted spring vegetable farro salad is a great way to enjoy some of the great flavors of spring in a tasty way perfect as lunch, a side or even your main meal. Easy to make, and a great-tasting vegetarian option.
Looking for more grain salads? Try these:
- Raw beet quinoa salad
- Butternut squash wild rice salad
- Fruit, herb and feta Israeli couscous salad
- Caprese quinoa salad with avocado and beet
- Plus get more spring recipes in the archives.
Roasted spring vegetable farro salad
- 4 oz asparagus 115g (or a little more if you break off a lot)
- 4 oz radishes 115g
- 1 tbsp olive oil
- 1 pinch salt (optional)
- ½ cup farro 100g
- ½ cup peas 65g (fresh or frozen, defrosted)
- 10 mint leaves (approx)
For the dressing
- 1 ½ tbsp olive oil
- 1 tbsp lemon juice
- ½ tbsp tahini
- Preheat oven to 400F/200C.
- Snap the ends off the asparagus where they naturally break. Trim both ends off the radishes and chop in halves or quarters, depending on the size. Put all on a baking sheet and toss with the 1tbsp oil. Sprinkle with a little salt, if using. Roast for 15-20 minutes until vegetables are tender and lightly brown. Set aside to cool then cut the asparagus into bite-size lengths.
- Meanwhile, cook the farro according to package instructions (typically simmered in 1 ½ cups of water for 15 minutes until just tender). Add the peas for 1-2 minutes at the end of cooking the farro to lightly cook. Drain and allow to cool.
- Mix together the oil, lemon and tahini for the dressing and stir through the farro. Thinly slice the mint leaves and stir them through the farro along with the vegetables and serve or refrigerate until needed. You can serve room temperature or chilled.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other ideas with roasted spring vegetables:
- Baked Mixed Veg Pasta by Sneha's Recipe
- Baked Romaine Lettuce Chips by Our Good Life
- Chicken and Asparagus Pasta Bake by Palatable Pastime
- Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
- Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
- Roasted Radish Tart by Sid’s Sea Palm Cooking
- Spring Vegetable Gratin by A Day in the Life on the Farm
- Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories