Asparagus, Pea, and Farro Salad
Updated: 6 days ago
Spring is the perfect time to make this salad because peas and asparagus are at their height of flavor. Mixed with the baby spinach, onions, and feta cheese, you won't be able to get enough.
If you haven't made Farro, this is a great recipe to give it a try. I like to think of it as a cross between rice and barley. It has a nice firm texture that holds up well in this salad.
You cook farro like you would pasta. In this recipe, cook 1 cup of dried farro and in about 3ish cups of salted water. You don't have to cover it. Cook it until tender and drain away the excess liquid.
I like to make a batch of Farro and keep it on hand during the week. I add it to soups and salads, and even eat it with a bit of Parmesan cheese for breakfast.
Make sure to check the notes on variation ideas.
Here's the Recipe for my Asparagus, Pea, and Farro Salad
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About Jen
Jen Vondenbrink is the creator of "Appetite for Life." With years of dedicated culinary experience and a passion for empowering home cooks, Jen translates intimidating kitchen techniques into accessible, everyday wisdom. Her recipes focus on mastering the "why" behind the cooking process, ensuring you build confidence with every dish while learning smart strategies to manage ingredients and minimize food waste.
A delicious taste of Spring