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In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!

In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!

Alternate Title: “Spring in a Bowl”.

The orange vinaigrette is bright and basically liquid happiness and sunshine right there on a salad. It’s healthy and light, yet filling enough to power you through the day.

This Asparagus Orange Farro Salad is pretty much everything you need for Spring…except the new shoes and purse(s).

In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!
Warm Lemon Rosemary Roasted Potato Salad
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Oh and I invited bacon to the party because…

Because I don’t need a reason; it’s bacon.

In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!

I mainly eat vegetarian (Yes, I know bacon isn’t vegetarian. Calm down.) because I work in a steakhouse and there is meat everywhere, but this asparagaus orange farro salad would be AH-mazing with my Foolproof Rosemary Chicken. Amazing.

I also slice some avocados on top for a little extra healthy fat and protein. Plus anyone who knows me knows that avocados are my everything.

In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!

You can make all the components of this asparagus orange farro salad ahead of time and just assemble it for an easy lunch, light dinner or fabulous party side dish.

Forget the typical potato salad and surprise your friends with this salad at the next block party (do people still have those?) or bbq!

In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!
5 from 1 ratings

Spring Asparagus Orange Farro Salad

In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!
Prep: 15 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 6 people

Ingredients 
 

For the Salad:

  • 1 ½ lbs new potatoes I used a mixture of red skins and white skins
  • 1 ½ cups uncooked farro
  • 10 slices thick cut smoked bacon or turkey bacon
  • 1 bunch scallions dark green part cut on bias
  • 1 bunch asparagus thin stalks
  • 10 stalks kale cleaned, ribs removed and chopped
  • Orange suprêmes fancy French for slices of orange without the pith or connective tissue
  • Feta cheese
  • Avocado [Optional]
  • Foolproof Rosemary Chicken [Optional]
  • Orange Honey Dressing
  • Salt & Pepper to taste

For the Dressing:

  • 1 cup orange juice no pulp please
  • ½ cup apple cider vinegar
  • ¼ cup honey
  • ½ cup walnut oil
  • Salt & pepper to taste

Instructions 

For the Salad:

  • Boil potatoes in salted water until fork-tender. Shock in ice water to stop the cooking process and also to cool them quickly.
  • Meanwhile cook farro with 1 ½ cups cold water, 1 tablespoon olive oil and 2 large pinches of kosher salt. Bring to a boil uncovered, reduce heat to low and cook, covered, for 10 minutes or until all the water has been absorbed and the grains are chewy.
  • Meanwhile, cut bacon into ½ inch pieces using a knife or kitchen shears. Cook over medium heat until almost all the fat has been rendered. Drain fat and reserve for another use, and pour bacon onto a paper towel to cool. Crumble.
  • While potatoes, farro and bacon are cooking, slice the asparagus, cut the oranges, chop the scallions, chop the kale, cut the avocadoes, and make the dressing.

For the Dressing:

  • Combine all ingredients in a measuring cup or blender. Blend together using an immersion blender or standard blender. Taste, adjust seasoning, and set aside.

For the Salad Assembly:

  • Throw everything in a bowl; sprinkle with salt and pepper; toss with half the dressing; taste and adjust seasoning and dressing as needed.

Notes

The dressing will not stay emulsified because there isn’t an emulsifier in it and there isn’t enough oil to create a solid emulsion. Doesn’t matter. Just shake it before your pour it.
If you cannot find thin stalked asparagus, you will need to blanch it. Drop asparagus in boiling water for 30 seconds then shock in cold water. They will still be crispy but not unbearably woody.
You can make everything ahead of time and store them separately in the refrigerator. I usually chop the kale, slice the asparagus and cut the avocado right before assembly. The bacon can be stored airtight at room temperature.

Nutrition

Calories: 757kcal | Carbohydrates: 79g | Protein: 17g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 414mg | Potassium: 1009mg | Fiber: 12g | Sugar: 18g | Vitamin A: 892IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 4mg
Course: lunch, Salad
Cuisine: American, Egyptian
Calories: 757
Like this? Leave a comment below!
In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 1 vote (1 rating without comment)

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13 Comments

    1. Hi Jennifer! While walnut oil is my favorite to use in this recipe, you could absolutely use olive, sunflower, or another neutrally flavored oil. Let me know which you choose and what ends up being your favorite? Enjoy!

  1. Thanks a lot for sharing such a fantastic recipe. The salad looks so delicious. I really like to appreciate. I have never made it before, as it seems like a large and daunting task, but I am going to go ahead and get some and try it out now! I am also so much impressed by your glorious images. It’s really awesome.
    Thanks again.

    1. Thank you Jones! It’s not daunting at all! Just take each component on it’s own and all of a sudden you’ll have a fantastic meal!

  2. You are right – this is Spring in a Bowl indeed! And bacon – why bacon is always welcome at any party – vegetarian or paleo or whatever the theme may be right?! 🙂
    Hope your weekend is wonderful Lindsey!

  3. You make the best flavor-packed salads! I love all of the spring goodness in this farro salad! It would make a delicious lunch or side dish for grilling season!

  4. This certainly looks like spring on a plate how beautifully vivid are the colours. Wish it was spring on my side of the world 🙁

  5. This salad looks delicious! I love the kale and feta, as well as the radishes and that orange vinaigrette 🙂 This sings spring!