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Spring Farro Salad

Spring Farro Salad

Spring has sprung with this fresh, colorful salad incorporating whole grains!

Serves: 7 (Serving= 1 cup)


  • 2 cups water
  • 1 cup farro (use quinoa, brown rice or sorghum for GF version)
  • 1 medium red pepper, diced
  • 1 medium yellow pepper, diced
  • 1 cup asparagus, cut into 1 inch pieces
  • 1 cup zucchini, sliced into coins and halved
  • 1 cup red onion, sliced
  • 1 teaspoon garlic, minced
  • 1 Tablespoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh flat leaf parsley
  • ¼ cup chopped fresh basil
  • 2 Tablespoons fresh lemon juice


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Combine the water and farro in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 25-30 minutes. Drain well, and then transfer to a large bowl to cool.
  3. In a large bowl, toss all the vegetables together with olive oil, garlic, salt, and pepper and spread out on baking sheet. Roast for 15 minutes flipping half way through.
  4. In a large bowl, toss roasted vegetables, Parmesan cheese, parsley, basil, and lemon juice with farro.   Can be served immediately or refrigerated and served cold.