Farro Salad with Asparagus

Source Allrecipes.com
RatingDifficultyBeginner

Another recommendation from Cindy S, who said this was a favorite with her daughter's sports team. So much flavor which doesn't suffer a bit from dropping the Parmesan cheese.

ShareTweetSaveShare

Yields1 Serving
Prep Time20 minsCook Time55 minsTotal Time13 hrs 15 mins

 2 cups farro
 ¾ lb fresh asparagus, trimmed
 1 cup red and yellow cherry tomatoes, halved
 ¾ cup chopped walnuts
 ¾ cup dried cranberries
 ½ cup chopped fresh parsley
  cup chopped fresh chives
 ¼ cup balsamic vinaigrette, or to taste

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 and toss. Serve at room temperature.

Category

Ingredients

 2 cups farro
 ¾ lb fresh asparagus, trimmed
 1 cup red and yellow cherry tomatoes, halved
 ¾ cup chopped walnuts
 ¾ cup dried cranberries
 ½ cup chopped fresh parsley
  cup chopped fresh chives
 ¼ cup balsamic vinaigrette, or to taste

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 and toss. Serve at room temperature.

Farro Salad with Asparagus