Asparagus Farro Salad with Harissa Vinaigrette

Haley, Lake Grove Foodie


This beautiful salad makes the perfect healthy lunch or dinner side dish.



  • 1/4 cup Zupan’s olive oil
  • 1 Tbsp. harissa, or to taste, (it can be spicy so give it a taste before you commit)
  • 1 teaspoon orange blossom honey
  • 1/2 Lemon, zest and juice, plus more to taste
  • 1/2 Tbsp. Zinfandel vinegar
  • Salt and black pepper


  • 16 oz. Farro, cooked to package instructions and chilled (I use veggie stock instead of water)
  • 1 bunch asparagus (1/2-3/4lb), sliced raw
  • 1/2 red onion, sliced thinly
  • 1/2 cup crumbled feta
  • 1/2 cup Italian parsley leaves, picked
  • 1/4 cup mint, picked

Optional: Pistachios, pepitas, croutons for crunch


In a mason jar combine all ingredients and shake! Taste and re-season to your preferences. Set aside until later.

In a large bowl combine all the ingredients. Easy! Begin by adding half of the dressing, toss to combine. Season with salt. Taste, add more dressing if you like.

Enjoy! Yum!