This salad is amazing! Ir makes a food size batch, so I served it on a bed or arugula. This would be great for a picnic or a weeknight along with chicken or steak.
1 lb asparagus, trimmed and cut into 1-inch pieces
olive oil, for drizzling
salt and pepper
3/4 c farro
1/2 c chopped red onion
1 c chopped arugula
1 c chopped walnuts
1/4 c freshly grated pecorino cheese
1/4 c fresh orange juice
1 TBSP fresh lemon juice
1 TBSP red wine vinegar
3 TBSP olive oil
Salt and pepper
Preheat the oven to 400 degrees F.
Arrange the asparagus on a baking sheet. Spray with oil and season with salt and pepper. Toss to coat. Roast for 8 to 10 minutes until the crisp-tender.
In a small saucepan, bring 2 cups of water and the farro to a boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook the farro about 25 to 30 minutes until tender. Drain the farro.
Meanwhile, make the vinaigrette. In a small bowl, add the orange juice, lemon juice, red wine vinegar, and olive oil. Whisk together until combined. Season with salt and pepper.
In a large serving bowl, add the farro, asparagus, red onion, walnuts, and pecorino. Pour 1/4 of the vinaigrette over the salad. Gently toss to coat. Season with salt and pepper to taste and serve on a bed of arugula tosses with the dressing.
Serves 4 – 6.