Asparagus, Farro & Mushroom Salad

Prep Time

30 minutes

Prep Notes

Cook the farro while preparing the rest of the ingredients.

Cooking Time

30 minutes


6 servings


  • 1 cup uncooked farro
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 10 ounces mushrooms, sliced•1 clove garlic, chopped•
  • 1/2 cup red onion, chopped•
  • 1-2 cups chopped arugula
  • 1/2 cup chopped walnuts
For the Dressing:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water
  • 1/4 cup walnuts
  • 1/4 cup raisins
  • 1 teaspoon Dijon Mustard
  • salt and black pepper, to taste


In a saucepan, heat 2 cups of water to boiling. Stir in farro; return to a boil. Reduce heat to low, cover and cook for 20 to 25 minutes or until farro is tender. Drain.

Meanwhile, place asparagus in a large skillet, add 1/2 inch of water. Bring to a boil, reduce heat; cover and simmer for 3-5 minute until crisp-tender. Drain and place in a large bowl. Add mushrooms and garlic to skillet and saute until mushrooms are soft and lightly browned. Add to bowl with asparagus.

Add cooked farro to asparagus and mushrooms, along with chopped onion, arugula and walnuts.

Blend dressing ingredients together in a high-powered blender. Add desired amount of dressing to salad and toss. 


Serve warm or at room temperature.


Recipe adapted from Dr. Joel Fuhrman