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.
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.
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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!
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.
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).
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.
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!
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.
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!
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
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!
Fresh Spring Green Salad
- 1 1/2 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
- 1 lemon juiced + zested
- 1 tablespoon dijon mustard
- 3 tablespoons olive oil
- salt + pepper to taste
- 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!
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