This roasted spring vegetable farro salad is a delicious and versatile way to enjoy the flavors of spring. Pack it for lunch or eat it as a side. The mellow flavors and heartiness of the farro are just what a spring day needs!

Roasted spring vegetable farro salad in bowl viewed from overhead with ingredients around bowl

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While we have certain favorites in our house that everyone eats year round (and I admit, we get imported now and then), on the whole we try to eat relatively seasonally. This is particularly true of vegetables.

Not only is it better for the environment when your food doesn't have to travel as far, it generally tastes better too. Plus, it's nice to be reminded of flavors as they come in to season each year.

Bowl of roasted spring vegetable farro salad viewed from side

I love many different produce from different seasons, but there's definitely something special about all the bright fresh spring produce. So much lovely green, and some pretty pinks as well. Asparagus, peas and radishes as I use here are perfect examples and work so well in this spring farro salad.

For some reason it has been ages since I shared a farro salad, though we loved the farro salad with roasted squash. This spring version draws on that a little but with more currently in season additions.

I've used asparagus many times before (such as my asparagus soup, asparagus salad with pancetta and asparagus with easy blender Hollandaise sauce). It's definitely a spring favorite of mine, and in fact my youngest likes to chew it raw (not one I'm going to complain at!).

Radishes I'll admit are not something I use all that much, but I do really like them roasted or sauted, as in my steak and egg breakfast skillet. If you're not too sure about the sharp taste raw, this is the perfect way to try them as the flavor is very different. Roasted radishes are almost buttery and very mellow.

roasted asparagus and radishes on baking sheet

How to make this roasted spring vegetable farro salad

Trim the asparagus and radishes and roast them both until tender.
Meanwhile, cook the farro in water by bringing to a boil then simmering until tender.
Put the peas in with the farro towards the end to cook gently.
Mix together the dressing ingredients and thinly slice mint.
Let the farro and roasted vegetables cool slightly and cut asparagus into bite-size lengths.
Mix farro, peas, radishes, asparagus, mint and dressing then serve.

Roasted spring vegetable farro salad close overhead shot

How to serve this farro salad

I had the salad both as you see here, as well as with baby arugula mixed through another day (and a little more oil and lemon). I really liked both. With arugula is obviously a little lighter, and it stretches it out to serve more. Without the arugula will keep better to take with you in a lunch box or for a potluck.

Either way, it works well as a vegetarian meal on it's own, but also is mellow enough to be great as a side to other things such as roast or grilled chicken, a steak or fish.

This roasted spring vegetable farro salad is a great way to enjoy some of the great flavors of spring in a tasty way perfect as lunch, a side or even your main meal. Easy to make, and a great-tasting vegetarian option.

Roasted spring vegetable farro salad with vegetables surrounding bowl

Looking for more grain salads? Try these:

Raw beet quinoa salad
Butternut squash wild rice salad
Fruit, herb and feta Israeli couscous salad
Caprese quinoa salad with avocado and beet
Plus get more spring recipes in the archives.

bowl of roasted spring vegetable farro salad from overhead

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5 from 4 votes