Farro vegetable salad

Preparation Time: 30 minutes

Number of Servings: 8

Serving size: 1 1/2 cups


1 (16 oz.) package Farro (find in the rice aisle)

2 asparagus bundles (2 cups, chopped )

1 (10.5 oz.) container of cherry tomatoes

1/2 small red onion

2 yellow bell peppers

1 bundle of parsley leaves

Vinaigrette Dressing

¼ cup olive oil

1 cup fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 tsp garlic powder

¼ tsp onion powder

1/2 tsp smoked paprika

1 tsp dried oregano leaves


  1.  Follow package directions to cook the farro, drain and cool.
  2. Dice bell peppers, onion, and parsley. Cut cherry tomatoes into halves.
  3. Remove hard stems from asparagus. Then blanch and diced asparagus.
  4. For the dressing: In a separate small bowl, mix the olive oil, lemon juice, Dijon mustard, honey, and spices.
  5. In a large bowl combine the farro, cherry tomatoes, onion, bell peppers, parsley, asparagus, and the vinaigrette dressing.

Nutritional Information

Calories: 265

Total carbohydrate: 38 g

Dietary fiber: 7 g

Protein: 7 g

Total fat: 8 g

Saturated fat: 1 g

Sodium: 2 mg

Cooking Tip: Blanching includes placing the vegetable in boiling water for 1-2 minutes. Followed by placing it in ice water to stop the cooking process.

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