Fueled by Carrots

Running strong and plant powered

Spring Market Farro Salad

Spring is here… and I want salads now that it has warmed up.  I found this recipe on Mind Body Green and it just screamed SPRING to me.

I really like farro as a grain alternative to rice and pasta, to me it is a little chewy and nutty.  The flavors in this are really fresh.

I added green onions to the original recipe.

Spring Market Farro Salad


1 lb golden beets

4 TBS extra-virgin olive oil

1/2 large onion, chopped

3/4 tsp Himalayan sea salt

1 fennel bulb, chopped

6 cups farro, cooked

1 1/2 lbs green asparagus, tough ends trimmed and cut into 1" pieces on the diagonal

1 cup shelled English peas

1 cup chopped pistacios

6 green onions, sliced on the diagonal

1/3 cup fresh dill weed, chopped

2 TBS fresh mint leaves, slivered

3 TBS fresh lemon juice

1 TBS agave nectar

freshly ground black pepper


Preheat the oven to 375°F. Scrub the beets, trim off the stems to 1 inch, and wrap the damp beets in heavy-duty aluminum foil, crimping the foil together to make a packet. Roast the beets for an hour, or longer if needed, depending on the size of the beets. They should be tender enough to be pierced through easily with a fork. Allow the beets to cool, then slip off their skins and cut them into ½-inch dice.

Heat 2 tablespoons olive oil in a large nonstick pan and sauté the onion with a pinch of salt over medium heat, stirring often, for about 5 minutes. Add the diced fennel, cover the pan, and stir occasionally for about 20 minutes longer, until both the onion and the fennel are tender and light golden in color.

Remove from the heat, stir in the cooked farro, and transfer to a large mixing bowl.

Steam the asparagus for 2 to 3 minutes, until just barely tender. Steam the peas for about 45 seconds, then refresh with cold water.

Add the beets, asparagus, peas, pistachios, green onions, and herbs to the farro mixture and toss until everything is well combined.

Add the remaining 2 tablespoons olive oil, lemon juice, agave nectar, and ½ teaspoon sea salt in a jar with a lid and shake until well combined. Drizzle over the farro mixture. Grind in as much black pepper as you like, then immediately toss again to distribute the dressing throughout.

Serve the salad at cool room temperature.


I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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  1. Rachel

    I love fennel and beets. This looks tasty. Thanks for linking up! 🙂

  2. Deborah @ Confessions of a mother runner

    I love farro and this looks fantastic! Thanks for linking up with us for Meatless Monday

  3. fitfoodiemama

    I love love love all the yumminess in here! Going to have to make a GF version of it with quinoa!


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