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Recipes
Fresh Spring Green Salad
Recipe

16 INGREDIENTS • 7 STEPS • 1HR 25MINS

Fresh Spring Green Salad

4
3 ratings
This simple Spring Salad with spring veggies includes asparagus and artichokes, rounded out with mint, farro, and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
This simple Spring Salad with spring veggies includes asparagus and artichokes, rounded out with mint, farro, and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.
1HR 25MINS
Total Time
$5.28
Cost Per Serving
Ingredients
Servings
4
US / Metric
Dry Wheat Berries
1 1/2 cups
Dry Wheat Berries
or Farro
Asparagus
1 bunch
Asparagus
tough ends removed, cut into 1-2 inch pieces
Shallot
1 Tbsp
Shallot, thinly sliced
Garlic
4 cloves
Garlic, minced, divided
up to 5 cloves
Olive Oil
2 Tbsp
Olive Oil, divided
Rye Bread
5 slices
Rye Bread
cut into 1-inch cubes
Artichoke Hearts
1 jar
(12 oz)
Frozen Green Peas
1 cup
Fresh Mint Leaves
to taste
Fresh Mint Leaves
for garnish
optional
Scallion
to taste
Scallions
for garnish
optional
Feta Cheese
to taste
Feta Cheese
optional
Dressing
Lemon
1
Lemon, zested, juiced
Dijon Mustard
1 Tbsp
Dijon Mustard
Olive Oil
3 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
577
Fat
19.9 g
Protein
19.9 g
Carbs
84.5 g
Add to plan
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Fresh Spring Green Salad
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author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

To prep ahead, prepare the farro in advance to speed up cooking time. This salad holds up well when prepared in advance, just be sure to store the croutons separately.

You can store it in a glass container for 5-7 days. It will keep longer if the dressing is stored separately as well.

This spring salad is packed with fiber-rich veggies and is an excellent source of folate and vitamin C and is low in sodium and saturated fat.

To make it vegan, omit the feta or use vegan feta.

To make it gluten-free, use quinoa or another gluten-free grain.

This salad is great on its own, but feel free to add in your protein of choice - chicken, chickpeas, etc.
Cooking InstructionsHide images
step 1
Combine Dry Wheat Berries (1 1/2 cups) with 3 cups water, bring to a boil and let simmer for 55-60 minutes.
step 2
Set oven to 400 degrees F (200 degrees C).
step 3
Combine Asparagus (1 bunch), Olive Oil (1 Tbsp), Shallot (1 Tbsp), and half of the Garlic (2 cloves) on a baking sheet, stir to evenly coat asparagus. Roast for 15 minutes or until tender.
step 4
In a large bowl, combine Rye Bread (5 slices), Olive Oil (1 Tbsp) rest of the Garlic (2 cloves), Salt (to taste), and Ground Black Pepper (to taste). Lay out pieces of bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted.
step 5
Combine juice and zest from the Lemon (1), Olive Oil (3 Tbsp), Dijon Mustard (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) in a jar or bowl, whisk or shake the jar to combine.
step 6
In a large bowl, combine wheat berries, asparagus, Artichoke Hearts (1 jar), Frozen Green Peas (1 cup), rye bread croutons and dressing.
step 7
Garnish with Fresh Mint Leaves (to taste), Scallions (to taste), and Feta Cheese (to taste). Enjoy!
step 7 Garnish with Fresh Mint Leaves (to taste), Scallions (to taste), and Feta Cheese (to taste). Enjoy!
Tags
view more tags
Appetizers
American
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Spring
Side Dish
Summer
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