Ready in 30 minutes or less, this spring grain salad is made with chewy farro, vibrant spring veggies, and a super creamy vegan green goddess dressing. This spring salad holds up well in the fridge making it perfect for weekly meal prep!
An Easy and Delicious Grain Salad to Enjoy All Spring Long
Grain salads are honestly one of my favorite things to batch prep for the week. They keep well in the fridge, don’t require reheating, and are infinitely customizable! This spring version is paired with a homemade vegan green goddess dressing that packs a HUGE flavor punch and pairs perfectly with the spring veggies. Chewy cooked farro forms the base of the salad along with a VERY healthy portion of fresh veggies. Don’t be fooled by the amount of ingredients – this spring grain salad comes together easily in 30 minutes or less which is a big win these days.
Key Ingredients
The dressing gets its creamy texture and higher protein thanks to a block of silken tofu. I do not recommend using firm tofu because the dressing will be way too thick! The mix of tender herbs you use it up to you but I like a mix of dill, chives, basil, and parsley. You’ll need the juice of 1 large lemon so if you only have smaller ones on hand, you’ll most likely need 2.
The grain for this grain salad is farro. It’s typically sold “pearled” or “pre-cooked” which means it cooks in just 10 minutes! Fresh or frozen peas can be used in the salad without changing the instructions in the recipe. I prefer something crunchy and nutty in the mix so I used roasted almonds but roasted sunflower seeds are a great budget-friendly option! Don’t like baby spinach? Feel free to use any tender baby green.
Why This Vegan Green Goddess Dressing Works Perfectly Here
The salad itself is fairly simple in terms of ingredients so it really benefits from the creamy and super herbaceous vegan green goddess dressing. Fresh herbs like basil, dill, and chives really pack in a big flavor punch that pairs well with the other salad ingredients. I decided to develop the dressing with silken tofu instead of something like mayo to give it a protein boost while still keeping it super creamy. The recipe for the dressing makes A LOT (nearly 3 cups!) so plan on using it with other meals throughout the week like these sheet pan tofu bowls, these fonio bowls with kale, or this artichoke pasta salad.
How to Make Spring Grain Salad with Green Goddess Dressing in under 30 Minutes
Set a pot of water to boil for the asparagus and peas then get started on the dressing. You’ll simply add all of the ingredients to a blender (except for the water) and blend until very smooth. Keep in mind that the dressing will thicken a little as it sits so only add water if it looks super thick or is having trouble blending.
Add the asparagus and peas to the boiling water for just TWO minutes then strain and put straight into a bowl of ice water. Return the same pot you used to the same burner then cook the farro according to the package instructions. It typically cooks in just 10 minutes. Strain any excess water from the farro then run it under cold water to help cool it down.
Add all of the salad ingredients to a large mixing bowl along with about 1/2 cup of the dressing. Toss then taste and add more salt or dressing as needed to suit your taste buds. Now it’s time to dig in!
Tips for Making it Your Own
- Use a different grain – I love the chewiness of farro but if you don’t have it on hand, quinoa makes a great replacement. Bonus — quinoa is gluten free!
- Add more protein – The farro, peas, and silken tofu in the dressing will give this salad a small amount of protein. If you want more, you can easily add a can of drained white beans or lentils without messing with the total prep or cooking time. Or, add 1 cup of shelled edamame.
- Use different veggies – Any mix of spring veggies work! Try pea shoots or baby kale in place of the spinach or snap peas in place of the shelled peas.
- Use different herbs – I prefer about 1/2 cup of basil and 1/3 cup each of dill, parsley, and chives but I originally used to make the dressing with some fresh oregano in the mix. Feel free to play around with what you like!
More Vibrant Spring Salads to Enjoy
If you want a salad that can double as a weeknight sheet pan meal, try this warm salad with roasted carrots, lentils, and arugula. This spring panzanella is super vibrant, perfect for a slow weekend, and honestly my favorite spring salad! If you’ve got some extra time to caramelize leeks, try this spring black lentil salad with creamy dill dressing. It’s perfect for a picnic!
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Spring Grain Salad with Vegan Green Goddess Dressing
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
Ready in 30 minutes or less, this spring grain salad is made with chewy farro, vibrant spring veggies, and a super creamy vegan green goddess dressing. This spring salad holds up well in the fridge making it perfect for weekly meal prep!
Ingredients
for the green goddess dressing:
- 1 16–ounce package silken tofu
- 1 large lemon, juiced
- 1 1/2 cups mixed fresh herbs, such as dill, chives, basil, and parsley
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Sea salt, to taste
- Water, as needed to thin
for the spring grain salad:
- 1 cup shelled peas, fresh or frozen
- 1 bunch asparagus, cut into bite-sized pieces
- 1 cup farro
- 1/2 cup roasted almonds, chopped
- 1 bunch radishes, thinly sliced
- 3 cups baby spinach, roughly chopped
- Sea salt, to taste
Instructions
Bring a pot of water to boil for the peas and asparagus.
Add all of the ingredients for the dressing to a blender except for the water. Blend until very smooth. If the dressing is having trouble blending, or seems too thick, add a splash or two of water as needed. Taste the dressing and add more salt as needed. Set the dressing aside.
Blanch the peas and asparagus in boiling salted water for 2 minutes, then drain and add to a bowl of ice water to stop the cooking and cool them down. Once cool, drain, pat dry, then set aside.
Cook the farro in same pot (on the same burner) according to the package instructions. Drain and run under cold water for a minute to cool it down. Drain well.
Add the cooked farro to a large bowl along with the asparagus, peas, radish, spinach, and almonds. Add about ½ cup of the dressing then toss. Taste and add more dressing or salt as needed before serving.
Keep leftover salad and dressing in the fridge. The salad is best within 5 days and the dressing is best within 7 days.
Notes
- This recipe originally incorporated marinated tofu in the salad. If you’d like to make it, you’ll need 8 ounces of extra or super firm tofu, 1 tablespoon of tamari and 1 tablespoon of rice vinegar. Drain the firm tofu of excess water and pat dry. Cut into 1/2-inch cubes, then toss with the tamari and rice vinegar in a small bowl. Park it in the fridge or on the counter for 30 minutes to one hour, making sure to toss it every 10 minutes. Drain the tofu before using in the salad.
- Quinoa can be used in place farro for a gluten free version. It will add an extra 5 minute to the overall cooking time.
- The dressing recipe makes about 2 3/4 cups total so you will have plenty of leftovers. If you want to double the salad recipe, do not double the dressing recipe as you will have enough for a double batch of salad.
- I don’t like the texture of almond skin so I roasted some blanched almonds to use in the salad.
- I used the juice of 1 large lemon in the dressing (about 3 tablespoons). If you only have small lemons you’ll most likely want to use 1 1/2 to 2.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, salad, Side Dish
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