Farro Salad with Asparagus and Parmesan Recipe - Allrecipes.com
Farro Salad with Asparagus and Parmesan Recipe
  • READY IN 13+ hrs

Farro Salad with Asparagus and Parmesan

Recipe by  

"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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Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    13 hrs 15 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

May 05, 2011

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.

 
Dec 15, 2010

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!

 
Jul 22, 2010

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 beans for more protein, and that worked, as well. Great recipe!

 
Aug 03, 2010

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 so that replaced Farro. Truthfully, I'm betting cooked wheat berries would work too. The other modification was the walnuts. I replaced them with toasted sliced almonds due to a family food allergy. Also, I used a Red Apple Balsamic. I'm sure any type of good quality balsamic would be great. I forgot to take a picture but I will next time I make it. This is a keeper.

 
Nov 16, 2011

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 parm cheese, and instead sprinkled a little goat cheese on...so so good!

 
Aug 15, 2011

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

 
Apr 08, 2012

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 dishes. One caution: 2 cups of uncooked faro makes a whole lot of cooked grain! So be sure to check servings for this recipe - I wasn't serving a crowd and could have cut the recipe in half. As other reviewers did, substituted almonds for walnuts and as another Easter dish had asparagus, used haricots vert for the green veggie. Surprisingly good. Will share with others.

 
May 10, 2011

This was really good.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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