Indulging in springs bounty with this Spring Pea Farro Salad!
Spring is in full swing in Los Angeles and I couldn't be happier. Last weeks trip to the farmers market left me with a fridge full of spring produce! So I immediately whipped up into this Spring Pea Farro Salad before we left for the Galapagos! Using asparagus, peas, pea tendrils, a healthy dose of feta and a lemon champagne vinaigrette, this is an easy dinner or lunch that's highlighting the best parts of spring!
It's a great grain based salad that you can prep ahead and take for lunches! Feel free to throw some leftover roasted chicken or shrimp in there too! It bulks it up a bit more and it's delish!
And a side note - pea tendrils are my new jam. I'll be consuming them in mass quantities until someone makes me stop 🙂 Be prepared to see them frequently here on WGC.
Spring Pea Farro Salad
Ingredients
For the Farro
- 1 cup fresh or frozen peas
- 1 bunch asparagus cut into small coins
- 1 cup farro
- 1 tablespoon olive oil
- 2 cloves garlic roughly chopped
- ½ teaspoon red pepper flakes
- 1 bunch pea tendrils cut into 2 inch pieces
- Kosher salt to taste
- ½ cup feta crumbled
For the Lemon Vinaigrette
- 1 lemon juiced
- 2 teaspoons champagne vinegar
- ⅓ cup olive oil
- kosher salt to taste
Instructions
- Bring a medium pot of water to a boil, add the peas and asparagus and blanch for 2 minutes. Drain the water and immediately submerge the peas and asparagus in a bowl of ice water to stop the cooking process and keep them bright green. Drain them from the ice water and set aside.
- In the same pot, cook the farro according to the package directions. Once fully cooked, remove from heat and let sit for a few minutes to cool.
- In a cast iron skillet, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the peas and asparagus and sauté for 30 seconds until warmed. Season with salt and remove from heat.
- Toss together the veggies, farro and the feta.
- Meanwhile, whisk together the ingredients for the vinaigrette and then drizzle over the farro mixture. Serve immediately. This can be served cold, at room temperature or slightly warm.
I LOVE this recipe - it's become one of my absolute go-tos in the spring season when the asparagus and peas start to come in. I've made it a dozen times and it's always fantastic. Highly recommend this one for meal preppers like me! I keep the dressing separate and add just before I'm ready to eat, and it holds beautifully for a few days.
If anyone is interested in bulking this up for a full vegetarian entree, I added some chopped/roasted sweet potatoes and diced avocado. It makes a fantastic and filling lunch option that I've put in my regular rotation.
Delicious way to use fresh spring vegetables from the farmers market.
what vinegar can I replace for the champagne vinegar, if any? Any to make it gluten free I was going to substitute with red quinoa. Will this work. Thank you Gaby! My first time making with Farro was fantastic, but we have some gluten free guests.
yes - any grain substitution would work! And red wine vinegar would be the best sub
Delicious! I just love all the fresh Spring produce in a fresh salad!
I did not nor did the grocery store for pea shoots so I used chopped green onion and celery in place of it. It’s a delicious spring salad.
Really enjoyed! Thank you for something different that is healthy and I can make along side a baked chicken with Italian flavors too!
This salad sounds delightful. But there is no information as to how many servings it makes. I'm guessing 4 servings based on the amounts of the ingredients.
correct! all of my recipes are for 4 unless otherwise noted 🙂
Spring on a plate. Beautiful!
Very nice!!! Totally my kinda salad!