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.
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.
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.
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.
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.
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.