Warm Asparagus, Farro, and Walnut Salad

Warm Asparagus, Farro, and Walnut Salad | Lattes & Leggings

So I experienced my first all-inclusive vacation this past week in Punta Cana. The kind of vacation where you eat and drink all you want because you can. Chowing my way through the buffet for breakfast, lunch, and dinner for five days straight yes I felt like I was on a cruise. Let’s not forget the one Stoli mojito that led into one after another…everyday to the point the bartender knew exactly what we wanted before we could even speak. Yep. I think it’s time to get back to a routine. A normal healthy diet. My body needed this asparagus salad no doubt after this trip. I did get in a bit of tennis time in the hot hot sun. First time playing on a sand court which was pretty cool!

asparagus and farro

This asparagus salad was inspired and somewhat adapted from a cantaloupe salad in one of my cookbooks. I decided to switch it up by omitting the cantaloupe and roasting a bunch of asparagus.

roasted asparagus

I have been craving farro for some strange reason and added it to this dish which gives the salad body and pairs beautifully with the citrus vinaigrette and red onion. The pecorino gives a cheesy, salty taste, and the walnuts create a crunchy texture. Even though Brock picked out every single diced red onion, he loved it. He said it was his favorite thing on his dinner plate which says a lot coming from a picky eater. I think we’re on our way to getting our bodies back on track after vacation, but man do I miss the clear blue water and warmth of the sun.

Warm Asparagus, Farro, and Walnut Salad | Lattes & Leggings

Warm Asparagus, Farro, and Walnut Salad
loosely adapted from Giada’s Kitchen

Please note that cooking time for farro may vary depending on kind you buy. Follow package instructions if applicable.

serves 4

Ingredients
1 pound asparagus, trimmed and cut into 1-inch pieces
extra virgin olive oil, for drizzling
kosher salt and freshly ground black pepper
3/4 cup farro
1/2 cup chopped red onion
1 cup chopped arugula
1 cup chopped walnuts
1/4 cup freshly grated pecorino romano cheese

Vinaigrette
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

Arrange the asparagus on a baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Roast for 8 to 10 minutes until crisp-tender.

In a small saucepan, bring 2 cups of water and the farro to a boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook for 25 to 30 minutes until tender. Drain the farro.

Meanwhile, make the vinaigrette. In a small bowl, add the orange juice, lemon juice, red wine vinegar, and olive oil. Whisk together until combined. Season with salt and pepper.

In a large serving bowl, add the farro, asparagus, red onion, arugula, walnuts, and pecorino. Pour the vinaigrette over the salad. Gently toss to coat. Season with salt and pepper to taste and serve.

7 Comments

qvallery

This looks great. I will be trying this recipe out this weekend.

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tinywhitecottage

This looks fantastic! I love how you completely changed the structure of the recipe from cantaloupe to asparagus. That’s using seasonal produce at it’s best. I’ve never had farro before. Am I totally missing out?

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