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Warm Farro Salad with Spring Vegetables


  • ¾ c/150g fava beans ~360g in pod
  • ½ lb/225g asparagus trimmed and cut into 2” segments on the bias
  • 1 lg/150g young onion no greens
  • 1 bunch/75g radishes
  • 1 ½ tbs/22ml olive oil
  • 1/8 c/7g mint leaves chiffonade
  • ¾ c/ quick cook farro
  • ½ tsp salt
  • ½ tsp pepper
  • Lemon juice to taste


  • Cook farro according to package instructions. Drain.
  • Thinly sliced radishes into rounds. Cut onions into ~1 ½” chunks.
  • Heat oil on medium high in a pan. Sauté onion for 1-2 minutes until starting to turn translucent.
  • Add asparagus and fava beans. Continue to cook for about 1 minutes until just pierced with a fork.
  • Remove from heat and toss in radish, farro, mint, salt, and pepper.
  • Add lemon juice to taste. Serve. Refrigerates well for lunch the next day.