Farro Salad with Asparagus

with Dijon vinaigrette

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Farro is an ancient grain derived from wheat that forms a slightly crunchy base for this fresh, flavorful, and nutrient-packed salad. It has been cultivated in Italy for centuries, and is beloved for good reason: it's versatile, forgiving to cook, and did we mention how healthy it is? We serve it here with roasted fresh asparagus, shallot, and tomato, then toss it with goat cheese and a Champagne-Dijon vinaigrette for just the right amount of zing. Cook this one up tonight for a delicious whole grain experience.

In Your Box (serves 2)

  • Info
    ¾ cup Semi-Pearled Farro
  • 8 oz. Asparagus
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 4 oz. Stringless Sugar Snap Peas
  • ½ fl. oz. Champagne Vinegar
  • ½ oz. Dijon Mustard
  • Info
    1 oz. Goat Cheese Crumbles
  • Info
    ½ oz. Honey Roasted Sunflower Seeds
  • Nutrition (per serving)

  • Calories
    418
  • Carbohydrates
    74g
  • Fat
    28g
  • Protein
    17g
  • Sodium
    980mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Farro
    1

    Cook the Farro

    Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer 25-30 minutes, or until farro is tender. Drain well in wire-mesh strainer and set aside to cool. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1" lengths on an angle. Halve grape tomatoes. Peel and halve shallot. Cut into ¼" slices.

  • Step 3 - Roast the Vegetables
    3

    Roast the Vegetables

    Place asparagus, grape tomatoes, shallots, and sugar snap peas on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and ½ tsp. salt, toss to coat, and spread into a single layer. Roast 8-10 minutes, or until asparagus is tender but slightly crisp. Remove from oven and set aside.

  • Step 4 - Make the Dressing
    4

    Make the Dressing

    Whisk together Champagne vinegar, Dijon mustard, 1 Tbsp. water, 2 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a large mixing bowl.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Add farro and vegetables to bowl with dressing and toss together. Place a mound of salad in the center of a plate. Garnish with goat cheese and sunflower seeds.