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
- 1/2 teaspoon red pepper flakes
- 1 bunch pea tendrils cut into 2 inch pieces
- Kosher salt to taste
- 1/2 cup feta crumbled
For the Lemon Vinaigrette
- 1 lemon juiced
- 2 teaspoons champagne vinegar
- 1/3 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.
Loving all these gorgeous spring flavors!
I just love these kind of salads, and your vinaigrette sounds amazing!
Love pea tendrils too! They are so delicate and spring like. Salad looks awesome.
This looks so delicious! Great combination of fresh green peas and whole grains! Definitely on the must try list.
Helloooooo Spring! This looks delicious! Can’t wait for my peas to provide!
This is spring at its best! Fantastic Gaby!!
Oh, how I love this time of year! What a wonderful dish—look at all that green!
I am nuts for farro!! Love the spring flavors!
Spring in a bowl! LOVE!
This is looking like a great recipe for a working lunch at home. It screams spring time with those gorgeous pea tendrils, which by the way I also adore but have yet to find up here!
Seriously gorgeous, lady.
Spring Pea Tendrils are my thang right now, too. I eat them until they’re gone! This salad looks so pretty!
So springy! I love the flavors! Beautiful colors, girl!
This looks fantastic Gaby.
This salad is just beautiful Gaby- I love everything about it!
Very nice!!! Totally my kinda salad!
Spring on a plate. Beautiful!
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 🙂
Really enjoyed! Thank you for something different that is healthy and I can make along side a baked chicken with Italian flavors too!
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.
Delicious! I just love all the fresh Spring produce in a fresh salad!
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 way to use fresh spring vegetables from the farmers market.