This Spring Vegetable Salad is filled with an abundance of spring vegetables, arugula, farro, and feta, and it’s topped with a lemon mint vinaigrette! It’s super fresh, hearty, and a great way to use all of the beautiful spring veggies!
Loaded spring salads like these make me so happy! After the 6-8 inch snowfall we had here in Maryland last week, I am SO ready for all of the colorful vegetables and lemony vinaigrettes. I crave super fresh and texture filled salads like these on-the-reg, but especially now! The change of seasons is always a super exciting time for me, since I love cooking seasonally.
I mean, who doesn’t want to eat hot pink and neon purple radishes?! I had been searching high and low for watermelon radishes and purple daikon for MONTHS, and I finally found them a month or so ago when I made this salad and I was SO excited. Way too excited actually.
I can’t help it. Things like this excite me way more than the average person.
This vinaigrette is SO FRESH. I mean, what’s fresher than lemon and mint?
It’s just freshly squeezed lemon juice, fresh mint, garlic, dijon, olive oil, salt, and pepper. Super simple, and it compliments the freshness of all the veggies sooo well.
I really wanted to add avocado and several other things to this salad, like chopped pistachios, but I refrained. I have a problem (is it really a problem though?) with adding avocado to literally everything I make, but I wanted the springy veggies to really shine, so I opted for a little salty feta instead! Just for a little creaminess and it. is. perfection.
The farro adds some heartiness too, so you can totally have this as a main meal. Or, you could totally add some grilled salmon or chicken and that would be wonderful too!
I made these for the night of the Golden Globes for some family friends and my moms girlfriends and everyone loved it! It was still super cold that day, but it got us thinking about how excited we were for Spring! We had it with this creamy ricotta white pizza and the combo was amazing.
So you should totally do that too!
Spring Vegetable Salad
This Spring Vegetable Salad is filled with an abundance of spring vegetables, arugula, farro, and feta, and it's topped with a lemon mint vinaigrette! It's super fresh, hearty, and a great way to use all of the beautiful spring veggies!
For the salads
- 1 bunch asparagus, cut into 1 1/2'' pieces
- 4 large heirloom carrots, sliced
- 4 teaspoons olive oil, divided
- salt and pepper
- 5 ounces baby arugula
- 3 cups cooked farro (I buy the quick cooking variety)
- 1 1/2 cups cooked peas
- 2 watermelon radishes, thinly sliced
- 2 purple daikon radishes, thinly sliced
- 1/2 cup crumbled feta cheese
For the lemon mint vinaigrette
- juice of 3 lemons
- 20 fresh mint leaves
- 1 small clove of garlic
- 2 teaspoons dijon or stone ground mustard
- 1/2 cup olive oil
- sea salt and freshly ground black pepper
Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment paper. Place the carrots on the sheet and toss with 2 teaspoons of the olive oil. Season with salt and pepper. Roast for 10 minutes, then add the asparagus to the pan along with the remaining 2 teaspoons of olive oil. Season with salt and pepper and roast for an additional 10 minutes.
Meanwhile, make the dressing. Combine the lemon juice, mint, garlic, dijon, and olive oil in a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
To assemble salads, place arugula in bowls and top with desired amount of farro, peas, roasted carrots and asparagus, watermelon radishes, purple radishes, and crumbled feta. Drizzle with desired amount of dressing and salt and pepper to taste! Serve immediately.