Asparagus & Grape Salad

A twist on broccoli salad.
Prep Time: 10 min
Cook Time: 20 min
Total Time: 35 Min
Serves: 4

Ingredients

• 8 oz farro or wheatberries - cooked according to package directions

• 1 tsp salt - divided

• 1 lb asparagus - chopped into 1-inch pieces (woody ends removed)

• ⅓ cup plus 4 TBLS quality olive oil - divided

• ¼ cup fresh lemon juice

• ¼ teaspoon black pepper

• 6 oz spinach

• 8 oz feta cheese - crumbled

• ½ pound red seedless grapes – halved

• 1 red apple (like Honeycrisp or Everscrisp) thinly sliced and sprinkled with lemon juice

• ¼ cup almonds, chopped

Directions

Step 1.

Make Farro or Wheatberries cooked according to package directions, place in a strainer, and rinse with cool water.

Step 2.

Transfer the cooled cooked grain of your choice to a large baking sheet lined with parchment paper. drizzle with 3 tablespoons of good-quality olive oil and sprinkle with 1/2 teaspoon of salt. Gently toss to coat and set aside.

Step 3.

Heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the asparagus, cover, and cook until al dente, approximately 5 minutes. Remove and transfer to the same baking sheet as the cooked orzo.

Step 4.

In the meantime, whisk together the remaining 1/3 cup olive oil, fresh lemon juice, black pepper, and remaining half a teaspoon of salt. Set aside.

Step 5.

Add the spinach, cooled grain, red seedless grapes, sliced apples, and almonds to a large salad bowl. Gently mix to combine.

Step 6.

Add the crumbled feta cheese and asparagus, and drizzle with the lemon vinaigrette. Mix slightly to combine and season with additional salt to taste.