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Overhead shot of two bowls of salad with asparagus, peas, watermelon radishes, purple daikon, carrots, farro, and feta

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!

Course Dinner, Lunch, Main, Salad
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

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

Instructions

  1. 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. 

  2. 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.

  3. 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.