The Dish | Spring Farro Salad

As brighter days replace the torrential rains of winter, spring feels even sweeter this year. To celebrate this change of seasons — and the spring veggies that come with it — serve up this salad for an easy lunch or dinner. Add chicken, steak or salmon for a more substantial meal. Follow “SaladsAreSuperAwesome” on Instagram for more salad ideas. 

  • 1½ cups farro
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 zucchinis, chopped
  • 1 bunch radishes, thinly sliced
  • 4-5 green onions, chopped
  • 2 cups arugula
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 handful of herbs, chopped: basil, Italian parsley and mint
  • 3 ounces of Pecorino cheese — use a vegetable peeler to create thin ribbons of cheese. 
  • Preheat oven to 425 degrees Fahrenheit.
  • In a medium saucepan, bring the farro and 3 cups of water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the farro is cooked through. Drain and set aside.
  • In a small bowl, toss the zucchini, ½ tsp of kosher salt and 2 tablespoons of olive oil. Roast for 15 -20 minutes, until lightly golden.
  • In a large bowl, toss the radishes, green onions, chopped herbs, cheese and arugula.
  • In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and pepper.
  • Pour the dressing over the salad and toss to coat.
  • Add the farro and roasted zucchini to the salad and toss to combine.
  • Serve immediately.

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