Print
Asparagus and Arugula Farro Salad

Asparagus and Arugula Farro Salad

Made with hearty grains and light spring greens, this Asparagus and Arugula Farro Salad is an excellent side dish, but it’s also substantial enough to be a meal on its own. 


If you’re having this is a side salad, you’ll get about 6 servings from it. If it’s your main meal, you’ll get 2 or 3 servings. It’s hearty enough to hold up in the fridge for a day or two.

Course Salad
Cuisine American
Yields 3 servings
Author Dianne

Ingredients

  • 1 cup farro
  • ¼ cup tahini
  • 3-4 tablespoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 English cucumber, sliced, divided, about 1½ cups
  • 4-5 radishes, thinly sliced
  • 1 bunch asparagus, tough ends removed (about 8 ounces)
  • 5 ounces arugula
  • ¾ cup Tofu Feta
  • 1/2 cup toasted walnuts, chopped
  • ¼ cup parsley, chopped, loosely packed

Instructions

  1. Cook the farro according to the package directions. Allow to cool
  2. While the farro is cooking, mix the tahini, 3 tablespoons water, lemon juice, Dijon mustard, garlic, sea salt, pepper, and ¼ cup cucumber slices together in a high-speed blender or food processor until smooth and creamy. If the mixture is too thick, add another tablespoon of water. Place in the fridge until ready to use.
  3. Use a vegetable peeler to slice the asparagus into thin strips.
  4. In a large bowl, toss the arugula together with the remaining cucumber slices, sliced radishes, feta, and cooked farro. Add the tahini dressing and gently toss until the salad is coated. Top with the toasted walnuts and parsley.