Asparagus Salad with Wheat Berries

5 from 3 votes

Asparagus Salad with Wheat Berries

Celebrate spring with this fresh asparagus salad recipe! Packed with crisp vegetables, wheat berries, and a zesty homemade dressing, it's the perfect easy vegetarian spring meal or side dish.

Prep Time15

Cook Time0

Total Time15

Course: Main Dish, Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: spring, under 30 minutes

Servings:

Calories: 226kcal

Author: Veronique Eichler

Equipment

Glass mixing bowls

Ingredients

1 cup Cooked wheat berries farro or other
1/2 lb Asparagus
1 cup Snap peas
1 small Cucumber sliced
1 cup Radishes sliced
1/4 cup Fresh Italian parsley
2 tbsp Fresh squeezed lemon juice
1 tbsp Shallot minced
1 tsp Dijon mustard
2 tbsp Extra virgin olive oil
Salt and pepper to taste
2 oz Feta cheese

Instructions

Combine the following ingredients in a large bowl: Dijon mustard, finely chopped shallots, fresh lemon juice, extra virgin olive oil, along with a pinch of salt and pepper to taste.
Whisk everything together until emulsified.
Prepare the asparagus by cutting off the fibrous bottom ends. Chop the spears into 1-inch segments and add them to your mixing bowl.
Remove any fibrous strings from the snap peas. Chop them into bite-sized pieces and incorporate them into the bowl.
Thinly slice the radishes and cucumber, adding these to the mix as well.
Add wheat berries and parsley to the bowl and gently toss everything together, ensuring the vegetables are evenly coated with the dressing.
Finish the salad by sprinkling crumbled feta cheese over the top before serving.

Notes

This recipe makes 4 servings as a side dish or 2 servings as a whole meal. Nutrition data provides is for 1/4 of the recipe (4 servings).
For a vegan option, just omit the feta cheese.
For instructions on how to cook and store wheat berries, refer to the full post above.
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.

Nutrition