Spring Salad with Farro, Green Vegetables, and Candied Pecans Recipe
A vibrant and fresh Spring Salad featuring cooked farro, crisp green beans, asparagus, spring peas, cherry tomatoes, radishes, avocados, and hard boiled eggs, all tossed together with a tangy lemon vinaigrette and crunchy candied pecans. Perfect for a light, nutritious meal that celebrates seasonal spring ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Lemon Vinaigrette Dressing
- 1 lemon vinaigrette recipe (typically lemon juice, olive oil, salt, and pepper)
Candied Pecans
- 1/2 candied pecans recipe (usually pecans coated with sugar and a little butter or oil)
Main Salad Ingredients
- 4 cups cooked farro
- 1 cup trimmed green beans
- ½ bunch asparagus, cut into 1 inch pieces
- 1 cup spring peas
- 12 ounces spring mix lettuce
- 6 hard boiled eggs, shelled and halved
- 1 bunch cherry tomatoes
- 2 thinly sliced radishes
- 2 peeled, seeded, and sliced avocados
- Microgreens for garnish
- Sea salt and fresh cracked pepper, to taste
Instructions
- Prepare Lemon Vinaigrette: Start by making the lemon vinaigrette dressing from your preferred recipe and set it aside for later use.
- Make Candied Pecans: Prepare the candied pecans by coating pecans with sugar and gently cooking them until caramelized, then set aside to cool.
- Cook Farro: Cook 4 cups of farro according to the package instructions. Once cooked, rinse under cold water and chill in the refrigerator.
- Parboil Vegetables: Bring a large pot of salted water to a boil. Add trimmed green beans and asparagus first, cooking for 90 seconds. Then add spring peas and cook for an additional 90 seconds.
- Chill Vegetables: Immediately rinse and chill the parboiled vegetables in cold water to stop the cooking process and keep them crisp.
- Assemble Salad: In a large bowl, place the spring mix lettuce as the base. Add the chilled farro, parboiled green beans, asparagus, peas, halved hard boiled eggs, cherry tomatoes, sliced radishes, candied pecans, sliced avocados, and garnish with microgreens.
- Season and Serve: Sprinkle sea salt and freshly cracked black pepper to taste. Serve the salad alongside the prepared lemon vinaigrette for dressing to be added individually.
Notes
- Ensure to chill the cooked farro and parboiled vegetables thoroughly for a refreshing salad.
- You can prepare the lemon vinaigrette and candied pecans ahead of time to save prep time before assembling the salad.
- This salad is best served fresh, though leftovers can be refrigerated and consumed within 1-2 days.
- Adjust seasoning with salt and pepper depending on your taste preferences.