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    Home » Salads

    Published: May 7, 2018 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · 1 Comment · 1164 words. · About 6 minutes to read this article.

    Fresh Spring Green Salad

    Jump to Recipe

    Fresh Spring Green Salad - a simple spring salad with spring veggies including asparagus and artichokes, rounded out with mint, farro and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.

    spring green salad

    I just love walking with my Great friend, a Dane who can’t help but slobber with excitement. He’s our neighbor’s Great Dane, but he feels like family. Nearly as tall as I am, he has certainly mastered those puppy dog eyes. We’re an avid walking team, rain or shine. On a recent walk, we took in all that the first day of Spring had to offer. All the birds were singing and my light jacket even turned out to be a bit too warm for this beautiful day. With the warm breeze and sweet smells of new growth filling my nose, I knew spring had arrived.

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    great dane puppy

    Adventure truly Blooms when spring is in the air. Warmer days become common, providing sweet relief from old man winter. Although colorful Colorado is definitely known for a late snowfall or three… Regardless, the weather has signaled a change in the seasons and yet another opportunity to eat right along with them!

    Let’s move away from hearty soups and stews. It’s time to eat fresh and spring toward salads and other deliciously light dishes!

    That’s why this salad is perfect for spring - filled with spring veggies and herbs and crunchy croutons. This salad is perfect for a weeknight meal or anytime side salad.

    • spring green salad
    • spring green salad

    Ready to make this Spring Green Salad? Let’s do it!

    1 - Cook the farro: combine farro (you can also use wheat berries) with water in a medium pot, bring to a boil and let simmer for 50-60 minutes or until the farro is tender. It will still be slightly chewy, but you don’t want it to be crunchy.

    2 - Preheat oven to 400 degrees F.

    3 - Chop veggies: asparagus, artichokes, shallots, and garlic. Cut up the bread and thaw the peas (if frozen).

    4 - Roast vegetables: Combine asparagus, garlic, shallot and olive oil on a lined baking sheet, roast for 15 minutes or until the asparagus is tender.

    5 - While the asparagus is baking, prepare the croutons. In a large bowl, combine rye bread, olive oil, garlic, salt and pepper. Mix until the bread is coated. Spread the bread chunks out on a lined baking sheet in a single layer and bake for about 15 minutes, or until the bread is crispy and amazing.

    6 - Prepare the dressing. In a mason jar or bowl, combine lemon juice and zest, olive oil, mustard, salt and pepper. Shake or whisk until fully combined.

    7 - Serve: In a large bowl, combine the farro (or wheat berries), roasted asparagus, artichokes, and peas. Pour over the dressing and mix well. Top with rye bread croutons, mint, green onions and feta!

    • spring green salad
    • spring green salad

    Fresh Spring Green Salad: Tips, Tricks and Tools

    You don’t need many special tools, but there are a couple things that will make the process easier.

    A good set of mixing bowls, baking sheet, and silicone baking mat sure makes this recipe simple and quick.

    Get the good rye bread from a bakery. The sliced stuff won’t do this recipe justice, get the good stuff.

    Make it vegan: omit the feta cheese or use vegan feta.

    Prep ahead: This salad stores well when made in advance, just be sure to store the croutons separately - no one likes soggy croutons!

    spring green salad

    We hope you love this fresh Spring Green Salad!

    • A great way to celebrate spring veggies
    • Makes for the perfect spring salad
    • Packed with spring veggies like asparagus, artichokes, mint, and peas

    Love this simple Salad recipe? Check out our other delicious Salad recipes like this Jicama Kale Salad with Citrus or our Easy Moroccan Quinoa Salad.

    Did you enjoy this Fresh Spring Green Salad as much as we do?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Fresh Spring Green Salad for later by pinning it to your Salad Board and make sure to tag us at The Crooked Carrot Instagram to show us your Fresh Spring Green Salad creations!

    spring green salad

    Fresh Spring Green Salad

    Fresh Spring Green Salad - a simple spring salad with spring veggies including asparagus and artichokes, rounded out with mint, farro and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.
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    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Author: The Crooked Carrot

    Ingredients

    • 1 ½ cup wheat berries or farro
    • 1 bunch asparagus tough ends removed, cut into 1-2 inch pieces
    • 1 shallot thinly sliced
    • 4-5 cloves garlic minced, divided
    • 2 tablespoons olive oil divided
    • 5 slices rye bread cut into 1-inch cubes - don't skimp here, get some quality fresh bakery rye bread
    • salt + pepper to taste
    • 1 (12 ounce) jar artichokes
    • 1 cup frozen green peas thawed
    • mint leaves for garnish
    • green onions for garnish
    • feta cheese optional

    Dressing

    • 1 lemon juiced + zested
    • 1 tablespoon dijon mustard
    • 3 tablespoons olive oil
    • salt + pepper to taste

    Instructions

    • Boil: Combine wheat berries or farro with 3 cups water, bring to a boil and let simmer ~55-60 minutes.
    • Preheat: Set oven to 400 degrees F.
    • Roast: Combine asparagus, 1 tablespoon olive oil, shallot and 2 cloves garlic on a baking sheet, stir to evenly coat asparagus. Roast for 15 minutes or until tender.
    • Bake: In a large bowl, combine rye bread, 1 tablespoon olive oil, 2-3 cloves garlic and salt and pepper. Lay out pieces of bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted.
    • Prepare dressing: Combine lemon juice and zest, olive oil, mustard and salt and pepper in a jar or bowl, whisk or shake jar to combine.
    • Dish: In a large bowl, combine wheat berries/farro, asparagus, artichokes, peas, rye bread croutons and dressing. Garnish with mint, green onions, and feta. Enjoy!

    Equipment

    • Mixing Bowls
    • Silicone Baking Mats
    • Baking Sheet

    Notes

    PREP AHEAD: Prepare the farro in advance to speed up cooking time. This salad holds up well when prepared in advance, just be sure to store the croutons separately. 
    LEFTOVERS/STORAGE: Store in a glass container for 5-7 days. It will keep longer if the dressing is stored separately as well.
    NUTRITION NOTES: This spring salad is packed with fiber-rich veggies and is an excellent source of folate and vitamin C and is low in sodium and saturated fat.
    MAKE IT VEGAN: Omit the feta or use vegan feta
    MAKE IT GLUTEN-FREE: Use quinoa or another gluten-free grain
    SERVING SUGGESTIONS: This salad is great on its own, but feel free to add in your protein of choice - chicken, chickpeas, etc.

    Nutrition

    Carbohydrates: 92g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Sodium: 297mg | Potassium: 662mg | Fiber: 19g | Sugar: 8g | Vitamin A: 1144IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 6mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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