5 from 21 votes
Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette
This spring salad blends cooked farro, assorted fresh vegetables including green beans, asparagus, peas, cherry tomatoes, radishes, and leafy spring mix. Hard-boiled eggs and sliced avocado add protein and creaminess, while candied pecans provide a sweet crunch. A lemon thyme vinaigrette ties the components together with bright, herbal acidity. The salad offers a mix of textures from crisp veggies to tender grains and creamy avocado, making it a balanced and satisfying dish fit for a light meal or side.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
6
Calories:
777 kcal
Course:
Salad, Appetizer, Lunch
Cuisine:
American
Ingredients
- 1 lemon vinaigrette recipe
- 1/2 candied pecans recipe
- 4 cups farro cooked
- 1 cup green beans trimmed
- ½ asparagus cut into 1" pieces, bunch
- 1 cup spring peas
- 12 ounces spring mix lettuce
- 6 egg shelled and cut in half, hard boiled
- 1 cherry tomatoes bunch
- 2 radish thinly sliced
- 2 peeled seeded and sliced avocados
- microgreens for garnish
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Start by preparing the lemon vinaigrette dressing and set it aside.
- Make the candied pecans and then set them to the side.
- Cook the farro according to the package, rinse it, and chill it.
- Make the candied pecans and set them aside.
- Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds.
- Rinse and chill the vegetables immediately.
- To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.
Cup of Yum
Notes
- This salad can be made up to 1 day ahead; keep dressing separate until serving.
- Store leftovers refrigerated for up to 3 days; do not freeze.
- Leave hard-boiled eggs and avocado uncut until just before serving for best texture.
- Feel free to substitute vegetables or use a different dressing as desired.
Nutrition Information
Calories
777kcal
(39%)
Carbohydrates
152g
(51%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
197mg
(66%)
Sodium
323mg
(13%)
Potassium
926mg
(20%)
Fiber
25g
(100%)
Sugar
44g
(88%)
Vitamin A
1186IU
(24%)
Vitamin C
27mg
(30%)
Calcium
160mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 777
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 152g | 51% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 197mg | 66% |
| Sodium | 323mg | 13% |
| Potassium | 926mg | 20% |
| Fiber | 25g | 100% |
| Sugar | 44g | 88% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 160mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.