Description
This healthy, hearty recipe for Tuscan Spring Salad with Farro, Steamed Asparagus, Fennel, and Pine Nuts combines all of the flavors of the Tuscan countryside, including fennel, onion, olive oil, lemons, and pine nuts, into one easy, satisfying grain salad perfect for meal prep, easy dinners, and potlucks.
Ingredients
Scale
- 1 cup uncooked farro
- 2 cups vegetable broth
- 1 cup water
- 1 bunch asparagus, trimmed, chopped into 2-inch pieces
- ¼ red onion, diced
- 1 small fennel
- ¼ cup pine nuts
- 1 ½ tablespoons extra virgin olive oil
- 1 lemon, juice and zest
- ¼ teaspoon black pepper
Instructions
- Place farro and broth and water in a medium pan and cover with lid. Bring to a boil and cook (according to package directions) for about 30 minutes, until tender yet a bit crunchy (not soggy). Drain off any excess liquid. Cool slightly.
- Place asparagus in a medium pot and cover with water. Bring to a boil and cook only for 3-4 minutes until crisp tender yet bright green. Remove from heat, drain off water, and cool slightly.
- Trim fennel bulb, and slice or shave it thinly. Chop ¼ cup of the fennel fronds.
- Place cooked, cooled farro and asparagus, onion, fennel bulb and fronds, and pine nuts in a medium bowl and combine.
- Drizzle with olive oil, zest and juice from one lemon, and black pepper.
- Serve warm, at room temperature, or chill until serving time.
Notes
To make this recipe gluten-free, substitute a gluten-free grain for farro, such as sorghum, buckwheat, brown rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Salad
- Cuisine: Mediterranean, Tuscan, American
Nutrition
- Serving Size: 1 serving
- Calories: 174
- Sugar: 2 g
- Sodium: 154 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 5 g
