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Meyer Lemon Farro Salad with Asparagus, Almonds, and Goat Cheese

Prep time
30 mins
Entrée | Side dishes | Salads
Special Diets

Adapted from


Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.


16 ozfarro
1 lbasparagus (ends snapped off, and sliced into 2" pieces)
1⁄4 colive oil (plus 2 tablespoons, seperated)
1 calmonds (sliced, toasted)
4 ozgoat cheese (chilled and crumbled)
2 Meyer lemons (zested and juiced - substitute regular lemons if Meyers are unavailable)
1 Twalnut oil


Bring a large saucepan of salted water to a boil. Stir in the farro and cook until tender, stirring occasionally, about 20 minutes. Drain well, place in a large bowl, and set aside.

In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the asparagus in a single layer, and cook until crisp-tender, about 1-2 minutes. Drain and add to the bowl of farro.

Add the almonds, goat cheese, and lemon zest to the farro and asparagus.

In a small bowl, whisk together the Meyer lemon juice with the remaining 1/4 cup of olive oil and walnut oil. Add salt and pepper to taste. Pour over the salad and toss. Taste, and adjust the seasonings as necessary.

Serve at room temperature. This will keep well in the fridge, but the flavors will intensify.


If Meyer lemons aren't available, regular lemons are fine.