Farro, Asparagus, and Goat Cheese Salad Recipe

Farro, Asparagus, and Goat Cheese Salad

Serves 4-6

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


  • 1 bunch asparagus or 1 pound green beans
  • Salt
  • 1/2 cup farro, whole or cracked, cooked as package directs, drained and cooled
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup chopped, toasted pecans
  • 4 ounces Metropolitan Market Goat Cheese, crumbled
  • 1/2 cup finely chopped red onion or thinly sliced green onion, optional
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil


  1. If using asparagus, trim and discard bottom 2 inches of each spear. If using green beans, trim ends and strings from beans. Fill a large bowl with ice and water. Set near sink.
  2. Bring a large pot of water to a boil. Add 1 tablespoon salt and asparagus or beans. Adjust heat and simmer gently for 3 to 4 minutes or until just tender. Drain in a colander. Plunge into bowl of ice water to cool and preserve bright color. Drain again. Cut asparagus or beans crosswise into 1/2-inch pieces.
  3. Place cooked farro in a medium bowl, add asparagus, tomatoes, pecans, goat cheese, and onion, if using. Drizzle with vinegar and olive oil. Toss gently. Season with salt, to taste.


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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