Farro Salad with Charred Asparagus Vinaigrette

This bright farro salad combines hearty whole grains with fresh vegetables and herbs for a balanced, nutrient-rich dish. Farro provides fiber and plant-based protein to support sustained energy and digestion, while asparagus, tomatoes, and snap peas add vitamins and antioxidants. Finished with a charred asparagus vinaigrette, creamy goat cheese, and bursts of sweet mango, it’s a vibrant, wholesome salad packed with flavor and nourishment.

INGREDIENTS

1/2 Cup Farro, Raw

8 pieces Asparagus

2 oz Mango, Diced

2 oz Snap Peas

2 1/2 Tbsp Scallions, Chopped

1 oz Basil, Chopped

1/2 Cup Cilantro, Chopped

1/4 Cup Goat Cheese

8 oz Cherry Tomatoes

2 oz Charred Asparagus Vinaigrette

1/4 tsp Maldon Sea Salt

1 oz Pomegranate Seeds

CHARRED ASPARAGUS VINAIGRETTE

2 pieces Asparagus

1/2 tsp Whole Grain Mustard

1 1/2 tsp Lemon Juice

4 tsp Olive Oil

3/4 tsp Champagne Vinegar

3/4 tsp Honey

1/2 tsp Garlic, Minced

1/2 tsp Salt

1/2 tsp Black Pepper

INSTRUCTIONS 

1. Place farro into a pot with 4 cups of water.  Bring to a boil, reduce heat to a simmer, and continue to cook until farro is tender.  Drain and cool.  

2. Using a vegetable peeler, shave the asparagus, creating long thin strips.  Place the shaved asparagus in ice water until ready to serve.  Trim and julienne the snap peas.  Dice the mango, and cut the cherry tomatoes in half.  

3. Add cooked farro to a bowl along with the scallions, basil, cilantro, and goat cheese. Toss until combined.  

4. In another bowl, add the asparagus, cherry tomatoes, snap peas, mango and charred asparagus vinaigrette.  Toss to dress.  

5. Plate each salad with the farro/herb/goat cheese along with the dressed vegetables. Garnish each plate with maldon sea salt and pomegranate seeds.  

6. Grill, sauté, or broil asparagus until blistered.  

7. Add the blistered asparagus to a blender along with mustard, lemon juice, olive oil, vinegar, honey, garlic, salt, and pepper.  Puree until smooth.