Salads/ Sides

Essential Spring Farro Salad

I love cooking with seasonal veggies. And this Essential Spring Farro salad, with asparagus, peas, and a creamy minty yogurt dressing, will bring the spring season to your plate…Each and every bite. 

I just shared in the last post that spring is by far my favorite season. And, for numerous obvious reasons. The weather that’s not too hot yet, but still able to enjoy the outdoors without a coat. 

The smell of everything blooming in the air. 

Being able to sleep with the windows open at night. 

And of course…the gorgeous produce now available. 

I love some winter root vegetables, but one can only take so many beets, and parsnips, and potatoes. 

What would we do without seasons. I need variety in my life, and with seasons, we get a sure variety in the weather and in our food.


But what about the seasons in each of our lives? We all go through ups and downs, highs and lows. And I’ll be the first to admit that I love the highs but fear the lows. I try to control the things going on around me to protect myself from hurt, or protect myself from failure. But by doing this, we risk missing out on new opportunities for growth. We also run the risk of developing unhealthy practices and habits. 

I was going through a rough season a few years ago. I wanted, desperately, to enjoy the life around me. But this dry time just continued. So, what did I do? I controlled. 

Or at least tried to. 

I tried to control my family. 

I tried to control my friends. 

I tried to control my academics. 

But mostly, I tried to control my body.

This lead to unhealthy restriction of food, over exercise, and a mind that was so fearful of gaining weight. I thought that, with everything seemingly crumbling around me, one thing I could control was my body. 

But what I didn’t realize was this…

Just like we need seasons in nature, we also need seasons in life. Just like seasons are required for new growth of plants and earth, we need seasons to grow in ourselves. To grow to be more of who we were created to be. 

Seasons are good. They are necessary. The good, the bad, and the ugly. They’re all a vital part of life. And by trying to control them, we may miss out on all the benefit that comes through going through seasons…the growth, the maturation, etc. It may seem tough at times, but the encouraging thing is just that…It’s only a season. 

I hope you guys enjoy this spring dish and are reminded of new growth that comes with dry seasons. So let’s bring on all the spring veggies and herbs and create this essential spring dish with them. Use this dish as a side to a heavier meal, or eat alone for something lighter. It takes less than 30 minutes to prepare and uses less than 10 simple but wholesome ingredients. 

Hope you enjoy and of course, please share your photos of this pasta with me on Instagram with #steelnchiffon and @steelnchiffon when you make it! 

Essential Spring Farro Salad

Print Recipe
Serves: 4 Cooking Time: 15 mins


  • 1 cup quick cooking/pearled farro* (see note)
  • 8-10 asparagus stalks
  • 1 cup frozen peas, defrosted
  • 1/4 cup nonfat plain greek yogurt
  • 2 Tbs extra virgin olive oil
  • 1/8 cup chopped parsley
  • 1/8 cup chopped mint
  • 4 Tbs of water
  • salt and pepper to taste



Combine 2 cups of water and farro in a stovepot on high heat.


Allow to come to a boil, then turn down the heat to simmer for 10 minutes.


Once cooked, fluff with a fork and if there's any remaining liquid you can drain.


Meanwhile, cut off the tough ends of your asparagus if they have any, and drizzle some olive oil in a frying pan set to medium heat on the stove.


Place your asparagus in the pan and cook for about 5 minutes. For the last minute, turn up the heat to high and turn asparagus to get a nice semi-char on the outside. Remove from heat and set aside.


Defrost your peas either in the microwave or placing under warm water, then draining.


Set up your salad by either plating the farro or placing in a bowl. Cut asparagus into 1 inch pieces and place on top. Top the salad with the peas.


Now make the dressing...combine yogurt, olive oil, parsley, mint, and salt & pepper. Stir to combine.


Slowly add in the water, one tablespoon at a time & stirring regularly, until the dressing gets a nice consistency (you want the dressing to still be thick, but just at a pourable state.


Top with more parsley and mint if desired for serving, and enjoy!


Farro comes in many different types, who knew! There's whole/unpearled farro, semi-pearled, and pearled farro. Most often you'll find pearled in the U.S. The difference in the types is the cooking time...unpearled taking the longest amount of time and requiring soaking, semi-pearled, and pearled which takes the least amount of cooking time (usually around 10-15 min). So when I say "quick cooking farro", it could also read pearled farro.

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