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A plate of farro, fava bean, and asparagus salad with text overlay.
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Warm Farro Salad with Asparagus and Fava Beans

Prep Time40 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad Main Dish, vegetarian main
Cuisine: Any
Keyword: warm farro salad
Servings: 4
Calories: 327.2kcal
Author: Susan Pridmore

Ingredients

  • ⅔ cup uncooked farro or pearl barley
  • 3 tablespoons Herb and Garlic Boursin or more to taste
  • 30 pods fava beans
  • 1 bunch asparagus ends trimmed
  • 2 teaspoons avocado oil
  • 3 small spring onions or 3 scallions
  • 3 radishes, thinly sliced
  • 1 teaspoon kosher salt or ½ teaspoon sea salt
  • 6 tablespoons chopped fresh parsley
  • 6 tablespoons chopped fresh mint
  • 6 tablespoons chopped fresh dill

Sherry Vinaigrette

  • 3 tablespoons sherry wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Cook the farro according to these instructions for cooking barley, or per the package instructions.
    When it's done, drain and return it to the pot. Add the Boursin and toss in the warm farro to melt the cheese. Keep the grain in the pot to keep it warm.
  • While the farro cooks, shell the fava beans. Bring a large pot of salted water to a boil and add the fava beans for a quick blanch. After 3 minutes, strain, and transfer to a bowl of ice water. See the post for tips on how to shell fava beans.
  • Once they're cooled enough to handle, the outer skin of the fava beans will be slightly swollen. Pinch the area around their small caps to pop out the inner tender fava bean. See the video on how to do this with little effort.
  • Preheat the air fryer to 400˚F. Trim and asparagus, toss in a little avocado oil, and lightly season with salt and pepper. Air fry for 5 - 7 minutes until lightly roasted. Slice into 1-inch pieces.
    Note: If using a toaster oven or conventional oven, set it for the same temperature. It will take roughly twice as long to roast.
  • Add the fava beans, asparagus, onion, radishes, salt, and half of the chopped herbs to the farro and Boursin, and lightly toss. Season to taste, if needed.
  • Whisk together the ingredients for the sherry vinaigrette.
  • Transfer the warm farro salad to a serving plate and top with the remaining herbs. Drizzle with the sherry vinaigrette, to taste.
  • Serve warm or at room temperature.

Nutrition

Calories: 327.2kcal | Carbohydrates: 33.8g | Protein: 8.9g | Fat: 18.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12g | Cholesterol: 4.8mg | Sodium: 786.9mg | Potassium: 448.4mg | Fiber: 9g | Sugar: 2.8g | Vitamin A: 1876.5IU | Vitamin C: 18.4mg | Calcium: 87.5mg | Iron: 4.6mg