Spring Pea Asparagus Salad

Last April, my neighbor Sarah brought over a massive bag of peas from her garden, and I found myself staring at this overflowing green bounty wondering what on earth to do with it all. We ended up throwing together this grain salad on her back porch, wine glasses in hand, and something about that bright crunch against the nutty farro just clicked. Now every spring I find myself craving that same fresh pop of color and flavor.

I served this at my first proper dinner party back when I was still terrified of cooking for other people. Everyone kept asking what I put in the dressing, like I had some secret up my sleeve, but really it was just letting good spring vegetables shine. That night taught me sometimes the simplest dishes are the ones people remember most.

Ingredients

• 1 cup farro: This ancient Italian grain has this amazing nutty bite and chewy texture that holds up beautifully to dressings, plus its so much more interesting than plain pasta or rice
• 2 cups water: Farro absorbs liquid differently depending on the brand, so start here and add more if it looks too dry during cooking
• 1/2 tsp kosher salt: Salt the cooking water like the ocean, otherwise your grain will taste bland no matter what dressing you add later
• 1 cup fresh or frozen peas: Fresh peas are incredible in spring but frozen work perfectly here since theyre flash picked at peak sweetness
• 1 bunch asparagus: Look for tight buds and firm stalks, and snap off the woody ends where they naturally break
• 1/2 cup thinly sliced radishes: These add this gorgeous pink color and peppery crunch that cuts through the rich grains
• 2 cups baby arugula: Arugula brings this slight pepperiness and tender texture that makes the salad feel lighter and fresher
• 1/4 cup extra virgin olive oil: Use your best olive oil here since its not being heated, you want those fruity grassy notes to shine
• 2 tbsp fresh lemon juice: Bright acidity is what makes spring vegetables sing, so dont be shy with it
• 1 tsp lemon zest: The oils in the zest carry all the aromatic floral flavor without adding extra acid
• 1 tsp Dijon mustard: This is the secret to emulsifying your dressing so it stays creamy and doesnt separate
• 1 small garlic clove: One clove is plenty since its raw, mince it super fine so you dont bite into big chunks
• 1 tbsp fresh dill: Dill has this sweet almost anise flavor that pairs so beautifully with spring vegetables
• 1/4 cup crumbled feta: The salty tangy creaminess creates these perfect little flavor pockets throughout the salad
• 2 tbsp toasted pine nuts: Toast them in a dry pan until golden and fragrant, it makes such a difference in flavor

Instructions

Cook the farro until perfectly tender:

Rinse your farro under cold water until it runs clear, then combine it with the water and salt in a medium saucepan. Bring everything to a rolling boil, then drop the heat to low and let it simmer uncovered for about 20 to 25 minutes until the grains are tender but still have a slight chew. Drain any excess liquid and spread the farro on a baking sheet or large plate to cool completely, which prevents it from getting gummy when you mix in the vegetables later.

Blanch the spring vegetables:

Bring a pot of generously salted water to a boil and drop in your asparagus pieces for exactly 2 minutes until theyre bright green. Toss in the peas and cook for just 1 more minute, then immediately drain and plunge everything into a bowl of ice water to stop the cooking and lock in that vibrant color. Drain the vegetables well and pat them dry so they dont water down your dressing.

Whisk together the bright dressing:

In a small bowl, combine your olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and chopped dill. Whisk everything vigorously until the mixture thickens and emulsifies into a creamy dressing. Season with salt and plenty of freshly cracked black pepper, tasting and adjusting until the flavors pop.

Assemble the salad:

In your largest mixing bowl, combine the cooled farro, blanched vegetables, sliced radishes, and baby arugula. Pour about three quarters of the dressing over everything and toss gently but thoroughly, letting the dressing coat every grain and vegetable. Add more dressing if it seems dry, but remember you can always add more but you cant take it back.

Finish and serve:

Transfer the salad to your prettiest serving bowl or platter, arranging it so all those gorgeous green vegetables are visible on top. Scatter the crumbled feta and toasted pine nuts over the surface for that final restaurant style touch. This is gorgeous served right away but honestly even better after chilling for an hour or two.

Save

My mom claims she doesnt like grain salads, but then I caught her going back for thirds of this one at Easter. Sometimes people just need to try something made with good ingredients and a little care to change their whole perspective on a dish.

Making It Your Own

Ive played around with different grains over the years and while farro is my favorite, quinoa works beautifully for a gluten free version. The texture is lighter and smaller, but it still soaks up that lemony dressing perfectly. Just adjust your cooking time according to the package directions since different grains vary wildly.

Vegetable Swaps

Sugar snap peas are amazing in here too, just slice them in half lengthwise so theyre easier to eat. Sometimes Ill add shaved ribbons of raw asparagus along with the blanched pieces for this gorgeous mix of textures. And fresh peas, if you can find them at the farmers market, are absolutely worth the effort of shelling.

Serving Suggestions

This salad is substantial enough to be a main course for a light lunch, especially if you add some protein. I love it alongside grilled salmon or roasted chicken for a more complete dinner. And it travels beautifully for potlucks since it holds up so well at room temperature.

• Try adding fresh mint leaves along with the dill for an even brighter spring flavor
• A handful of shaved Parmesan works beautifully if you dont have feta
• Chopped fresh chives add this lovely mild onion flavor that complements the sweetness of the peas

Save

There is something so satisfying about a dish that celebrates vegetables at their absolute peak. This salad is everything I love about spring cooking.

Recipe Questions & Answers

→ Can I use other grains instead of farro?

Yes, quinoa or barley are excellent alternatives, especially for a gluten-free option.

→ How do I keep the asparagus and peas crisp?

Blanch the vegetables briefly in boiling salt water and then immediately transfer them to ice water to stop cooking and preserve crunch.

→ What herbs can I use in place of dill?

Fresh parsley, mint, or chives all work well to add a different herbal twist to the dressing.

→ Is this suitable for a vegan diet?

Simply omit the feta cheese or substitute with a plant-based alternative to keep it vegan-friendly.

→ Can this be prepared ahead of time?

Yes, the salad can be chilled for up to 4 hours. Keep the nuts and cheese separate until serving to maintain texture.