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Crispy Farro Salad with Peas and Feta

Crispy Farro Salad with Peas and Feta for a Fresh Spring Feast

A delightful Crispy Farro Salad with Peas and Feta, packed with protein and fiber, ideal for fresh meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Components
  • 1 cup Cooked Farro Use quick-cooking varieties.
  • 1 cup Snap Peas Fresh or frozen.
  • 2 tablespoons Olive Oil High-quality.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper Freshly cracked.
For the Dressing
  • 2 tablespoons Chives
  • 2 tablespoons Dill Fresh.
  • 2 tablespoons Basil
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for vegan option.
  • 1 clove Garlic Fresh.
For the Salad
  • 1 cup Cooked Peas Fresh or frozen.
  • 1 cup Radishes Sliced; can substitute with cucumbers.
  • 1 cup Feta Cheese Look for vegan feta for dairy-free option.

Equipment

  • Oven
  • Large sheet pan
  • blender
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, toss your cooked farro and snap peas with olive oil, salt, and pepper. Spread evenly.
  3. Place the pan in the preheated oven and roast the snap peas for 12-15 minutes until bright and slightly blistered.
  4. Remove the pan and allow the farro to roast for an additional 15 minutes until golden brown.
  5. In a blender, combine fresh chives, dill, basil, olive oil, garlic, apple cider vinegar, and honey. Blend until smooth.
  6. In a large mixing bowl, combine the roasted farro and snap peas with cooked peas, sliced radishes, and crumbled feta cheese.
  7. Drizzle the dressing over the farro mixture and toss gently to combine. Serve immediately or refrigerate to serve later.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 450mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Keep salad components refrigerated separately to maintain freshness and prevent sogginess. Mix before serving.

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