Creamy Springtime Farro Salad for the win! The perfect side dish filled with sweet peas, asparagus, fresh herbs and goat cheese! I guarantee you’ll be addicted after the first bite!
GUYS… can you believe that at the end of this month school will be out and Summer will be in full swing!?! What in the world! I don’t know about you, but I’m ready for it and not at the same time.
I’m not ready for the blazing heat, scorching my tush on the car seat, not being able to breathe in the houston heat, and constantly having to entertain a four year old.
But I AM looking forward to endless nights of family time, the fun BBQ parties, pool time, sun kissed skin and the FOOD…oh the food!
Sometimes I think with all the yummy main dishes being thrown on the grill these days side dishes tend to take the back burner! But not today, today I’m to bring them to the fore front. In most cases, if you don’t have great side dish the rest of the meal is a flop. Side dishes are just as much of a star as the main dish.
One of my favorite ways to amp up a salad with flavor and nutrients is to add whole grains to it. Most of the time people add the ever so famous Quinoa .. but if you’re anything like me Quinoa Salad at EVERY party can get old real fast!
Have you ever tried Farro?
Farro is a modern day whole grain that has a bit of a bite to it, very hearty, with a slight nutty taste to it. It is down right ah-mazing! If you haven’t tried it you are missing out for sure!
There are so many other grains or even gluten free options out there besides quinoa. Open your mind and broaden your horizons because I guarantee you will fall in love with a few of them and the added nutrient base is great for your body. Bob’s Red Mill is one of my favorite companies to use in this department, they offer a plethora of whole grain options. In fact, in most grocery stores that have about a 5-10 foot section with just Bob’s Red Mill options!
Have you tried wheat berries? What about Amaranth Grain? Bulgur? Or even Barley?
Ok… I digress. All my rambling to say, go to the Bob’s Red Mill section of the grocery store (usually in the baking aisle by the flour) and grab a few bags of grain you’ve never heard of. Then head to Pinterest and search for a few recipes or shoot me an email, I’d love to help you come up with a new recipe and open your culinary world!
Alright, back to the star of this post! The Creamy Springtime Farro Salad, this big boy is filled with sweet peas, crunchy asparagus, fresh thyme, creamy goat cheese, and a white balsamic vinaigrette to blend all the flavors together!
In one word this salad is —> Perfection!
And I officially became addicted to Farro after making this salad, in fact .. more Farro recipes will be coming your way soon!
You could serve this salad cold but I prefer it warm because the goat cheese is so creamy when it’s warm. Either way it’s a must make and I KNOW your family is going to love it. Even the littles will be begging you for more … and that my friends is a #momwin! It would pair perfectly with fresh salmon, grilled chicken or a juicy steak!
Bon Appetite sweet friends!
*** I was given product by Bob’s Red Mill all opinions are 100% mine. Thank you for supporting the brands that support Joyful Healthy Eats. ***
- Serves: 8-10
- Serving size: ½ cup
- Calories: 205
- Fat: 8 g
- Carbohydrates: 26 g
- Sugar: 5 g
- Sodium: 296 mg
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 3 mg
- 1 cup Bob's Red Mill Farro
- 3 cups water
- 1 lb. asparagus, cut into 1" sticks
- 1½ cups frozen sweet peas
- 2 oz. goat cheese, crumbled
- ¼ cup sliced almonds
- 1 garlic clove, minced
- 1 tablespoon fresh thyme
- 3 tablespoons white balsamic vinegar
- 3 tablespoons olive oil
- ⅛ teaspoon ground mustard
- salt & pepper to taste
- Add Farro and water to a large pot. Bring to a boil, then reduce heat and let simmer for 30 minutes. Drain out any excess liquid.
- Fill another medium size pot with water. Bring to a boil. Add asparagus and sweet peas to pot, cook vegetables for 3-4 minutes. Remove and immediate add to a large bowl filled with water and ice to blanch the vegetables and stop the cooking process. Drain out water. Set aside.
- For the dressing: in a small bowl add garlic clove, fresh thyme, white balsamic vinegar, olive oil, ground mustard, salt and pepper to taste. Whisk until combined.
- In a large serving bowl, add Farro, asparagus, peas, crumbled goat cheese, sliced almonds and dressing. Toss to combine everything and serve.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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