Farro Salad with Asparagus and Parmesan
Featured in Allrecipes Magazine

Farro Salad with Asparagus and Parmesan

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"A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!"
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13 h 15 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  3. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
  4. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.


  • Editor's Note:
  • If you can't find farro, look for spelt or wheat berries, which are available in the health food section of some markets.


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Great! I served this at my card club last week and it was the hit of the night! I made it with barley instead of farro and added tangerine sections for color. Everyone wanted the recipe!

This salad is fantastic. I did not have time to do the 12 hour soak. I soaked the farro for 2 hours, the recipe turned out just fine.

I used jasmine rice in place of farro. It needed a tsp or so of olive oil to keep the rice from sticking together, but it had a great look and flavor. The next time I threw in a few black bean...

This was wonderful. I wish I could underline and bold that word. I made this for a family picnic. Yes, I did modify but it doesn't substantially alter the recipe. I only had Quinoa on hand s...

Loved it! I wasn't sure about the cranberries, but love the little sweetness it adds. I also didn't have time to soak for 12 hours, but it didn't seem to affect the delicousness! I skipped the ...

very lovely and clean flavors, great for summer. I used manchego in place of parmesean and a garlic herb balsamic vinaigrette

I was a bit hesitant about this, having never cooked or used farro. However, it was really delicious! The chewy, nutty texture of the cooked farro was wonderful. I plan to try it in other dis...

This was really good.

I am going to give this five stars although I have not tried it yet, it sounds very appealing! Farro is a wonderful grain and I hope those of you who have not tried it will do so! It can be fo...

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