Warm Farro Salad With Asparagus, Peas, and Feta Recipe

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring.

Why this recipe works:

Using both cooked and raw asparagus adds a variety of textures and flavors to the salad.

Letting the dressed farro stand for a few minutes before serving allows it to absorb more flavor.

Note: You can refrigerate the salad overnight and serve it chilled the next day.

Ingredients:

• 6 tablespoons extra-virgin olive oil, divided
• 1 bunch asparagus, ends trimmed and cut into 2-inch pieces (about 2 1/4 cups), divided
• Pinch dried red chili flakes, or more as desired
• Kosher salt and freshly ground black pepper
• 1 cup farro
• 1 quart homemade vegetable stock or low-sodium vegetable broth
• 1 cup fresh or frozen peas
• 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons (about 1 1/2 cups)
• 2 tablespoons fresh lemon juice from 1 lemon
• 1 tablespoon Dijon mustard
• ¼ cup slivered almonds
• 4 scallions thinly sliced, white and light green parts only
• 1/2 cup crumbled feta