Farro, Asparagus, and Goat Cheese Salad Recipe

Farro, Asparagus, and Goat Cheese Salad

Serves 4 to 6

We love the nutty taste and texture farro adds to summer salads. Try this one for your next barbecue or picnic.


  • 1 bunch asparagus or 1 pound green beans, trimmed
  • Kosher salt, to taste
  • 1/2 cup farro (whole or cracked), cooked as package directs, drained, and cooled
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup pecans, toasted and chopped
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons finely chopped red onion or thinly sliced green onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil


  1. Bring a large pot of water to boil. Fill a large bowl with ice water and set aside. To boiling water, add 1 tablespoon salt and asparagus. Cook 3 to 4 minutes or until just tender. Drain in a colander. Plunge asparagus into bowl of ice water to stop cooking and preserve bright color. Drain again. Cut into 1/2-inch pieces.
  2. Place cooked farro in large bowl. Add asparagus, tomatoes, pecans, goat cheese, and onion. Drizzle with vinegar and olive oil. Toss gently. Season with salt, to taste.
  3. Chef's Note:


Amount Per Serving (based on 6 servings)
Calories: 200
Fat: 13 g
Saturated Fat: 3.5 g
Cholesterol: 15 mg
Sodium: 90 mg
Carbohydrates: 15 g
Fiber: 4 g
Sugar: 2 g
Protein: 7 g
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