Strawberry Salad with Asparagus
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
288 kcal
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Cuisine
Mediterranean, American
Strawberry Salad with Asparagus
Description
Strawberry Salad with Asparagus features a base of tender, cooked farro paired with blanched, bright green asparagus pieces and fresh baby spring greens. The salad is enhanced by the sweetness of fresh strawberries and mandarin orange segments, which contrast with the crumbly and slightly salty feta cheese. Toasted almonds add texture and a nutty flavor. The dressing blends apple cider vinegar, honey, olive oil, lemon juice, Dijon mustard, garlic, and shallot for a sweet, tangy, and mildly pungent finish. The salad is tossed gently to combine all elements while keeping the fruit intact.
The dish presents a balance of textures from the chewy farro, crisp asparagus, and soft berries, along with layered flavors from sweet citrus to savory cheese and nuts. The dressing’s acidity brightens the bowl and complements the fresh ingredients. This salad is best served immediately after assembling to retain the freshness and crunch of the vegetables and nuts.
When selecting asparagus, choose thin, vibrant green stalks with firm tips for tenderness. The dressing can be prepared days ahead and kept chilled, allowing the flavors to meld. Variations include omitting feta for a dairy-free version or substituting almonds with sunflower seeds for those with nut allergies.
Ingredients
For the Dressing:
- ¼ cup apple cider vinegar
- 5 TB honey
- 3 TB extra virgin olive oil
- 1 TB lemon juice freshly squeezed
- lemon zest of 1 small
- ¼ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 2 tsp Dijon mustard coarse ground with visible seeds
- 1 garlic minced, large clove
- 1 shallot minced
For the Salad:
- ½ cup farro presoaked in water overnight
- 20 thin spears asparagus fresh, stems trimmed
- 1 cup baby spring greens
- 16 oz strawberries fresh, sliced
- 11 oz mandarin orange drained
- ½ cup feta cheese crumbled
- ½ cup almonds roasted, slivered
Instructions
- Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
- Cook presoaked farro according to package instructions, 10-15 minutes or just until tender. Drain well and let cool, or rinse with cold water for quicker cooling.
- Blanch asparagus in salted/boiling water just until color changes to a bright green, 30-60 seconds, depending on thickness of your asparagus. Drain, cool, and cut into 2-inch pieces.
- In a large bowl, toss together cooled farro, cooled asparagus, and baby spring greens. Drizzle desired amount of dressing over mixture and toss gently to combine well.
- Gently add in the strawberries, mandarin oranges, and crumbled feta. Add more dressing if desired and toss. Top with toasted almonds and serve immediately.
Notes
- Use thin, vibrant green asparagus with firm tips for the best tenderness and flavor.
- Prepare the dressing up to several days in advance and keep it refrigerated for convenience.
- For a dairy-free salad, omit the feta cheese without compromising texture.
- To make the salad nut-free, substitute almonds with sunflower seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 288kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 263mg | 11% |
| Potassium | 391mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 60mg | 67% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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