Welcome spring with this colorful farro salad that combines asparagus, cherry tomatoes, and is topped with a delicious basil-grapefruit dressing.
6 (1 cup) servings
1 cup/6 oz. farro
2 cups/8 oz. asparagus, cut into 1” lengths
4 oz. ruby red grapefruit juice
1 tsp. grated garlic
2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
½ cup/½ oz. basil, sliced or very roughly chopped
2 cups/8 oz. cherry tomatoes, halved
2 cups/2 oz. arugula, roughly chopped
Place farro in a large pot with plenty of salted water. Bring to a boil and cook until al dente, about 40 minutes. One minute (depending on the size of the asparagus) before the farro is done, add the asparagus to the pot. Drain.
While the farro is cooking, make the dressing. Whisk together the grapefruit juice, garlic, mustard and olive oil. Stir in the basil. When the farro is done and while it’s still hot, toss half the dressing with the farro. Taste and season with salt and pepper. Let sit for 10 minutes to allow the flavors of the dressing to absorb. Stir in the cherry tomatoes and arugula along with the remaining dressing. Taste once more and serve!
Makes 6 (1 cup) servings. Per serving: 200 calories, 8 g total fat, 1 g saturated fat, 27 g carbohydrate, 6 g protein, 6 g dietary fiber, 4 gm sugar, 243 mg sodium, 0 mg cholesterol.