Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is gluten-free and high in protein, while brown rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is rich in healthy fats.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is nutrient-dense, while romaine is often less expensive.

avocado

💰Cheaper: mashed peas

Mashed peas can provide creaminess at a lower cost.

Rinse the farro to remove some starch.

Pour the rinsed farro into a medium-sized sauce pot.

Add cold water in a 3 to 1 ratio (water to farro).

Bring the water to a boil, then reduce to a simmer and cover.

Cook for 30 minutes, then drain any excess water and chill the farro.

Trim the ends off the green beans and cut them in half, then set aside in a large bowl.

Trim the asparagus by removing the bottoms and cutting into one-inch pieces, then add to the bowl with green beans.

In a large pot of boiling salted water, add the green beans and asparagus to par-cook for 1.5 to 2 minutes.

Add the peas to the boiling water and cook for a total of 3 to 3.5 minutes.

Strain the vegetables and run them under cold water to chill quickly, or shock them in ice water, then set aside in the refrigerator.

Squeeze lemon juice into a bowl, catching any seeds with your hand.

Add white wine vinegar, dijon mustard, and honey to the lemon juice.

Whisk in olive oil in a 3 to 1 ratio (oil to vinegar), or 2 to 1 for more vinegar flavor.

Season the vinaigrette with salt and pepper and set aside.

In a medium-sized saute pan over medium heat, add light brown sugar, unsalted butter, and water to make candied pecans.

Cook until the mixture reduces by half and thickens to a caramel-like consistency.

Add whole pecans to the caramel mixture and cook until sticky, then remove from heat.

Spread the candied pecans on a sheet pan lined with a rubber mat or parchment paper and let sit for 10 to 15 minutes.

In a large bowl, add spring mix or other greens.

Add the cooked and chilled farro, asparagus, green beans, and peas to the greens.

Add hard boiled eggs, cherry tomatoes, thinly sliced radishes, and avocado to the salad.

Top the salad with candied pecans and micro greens.

Equipment Needed

Spice Level:

Dietary