Spring Grain Salad with Lemon Vinaigrette

This spring grain salad recipe features chewy farro, sauteed Brussel sprouts, and fresh avocado. This healthy vegan dish is definitely one worth adding to your weekly rotation.


Farro Asparagus Brussels sprouts Green peas Radishes

Avocado Olive oil Salt Black pepper Lemon juice

Step 1:

Cook farro according to package directions, or follow our guide for how to cook farro. Drain excess water and allow it to cool to room temperature.


Step 2:

Cut asparagus into 2" pieces and quarter the Brussels sprouts. Add 2 tablespoons of olive oil to a skillet over medium heat.

Step 3:

Once the oil begins to shimmer, add the asparagus and Brussels sprouts and sauté until they soften and begin to brown.

Step 4:

Add peas and gently stir together until the peas are warm. Avoid over-stirring at this point to keep from mashing the veggies. Salt and pepper to taste.

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