Skill Level
Grilled Asparagus Farro Salad w/ Pickled Grapes
Dressing
Ras El Hanout | 1.5 Tablespoons | |
Orange | 1 | |
Lemon | 1 | |
Olive Oil | 1/4 Cup |
Salad
Asparagus | 1 Bunch | |
Farro | 1.5 cups | |
Dried Apricots | 1 Cups | |
Roasted Salted Pistachios | 1/2 Cup | |
Green Onions | 6 | |
Red Grapes | 2 Cups | |
Italian Parsley | 1 Bunch |
Pickling Liquid
Apple Cider Vinegar | 1 Cup | |
Sugar | 1 Cup | |
Salt | 1/4 Cup | |
Warm Water | 1/2 Cup |



The Ras El Hanout spice mix is such an easy way to add amazing Middle Eastern/Moroccan flavors with very little measuring required.
- Cook the Farro according to the package. Let cool to room temperature.
- Pickle the Grapes by halving them and adding them to a bowl with Apple Cider Vinegar, Sugar, Salt and warm water. Set aside for at least 30 minutes.
- Grill the Asparagus in a pan with a little Olive Oil and Kosher Salt.
- Cut the Asparagus into sections.
- Dice the Dried Apricots
- Crush the Pistachios a little, you don’t want them in to smaller pieces.
- Zest the Orange & Lemon and juice them before adding the Dressing ingredients together.
- Dice the Green Onions and the Parsley.
- Drain the Grapes from the Pickling liquid.
- When the Farro is at room temperature mix in the Dressing, then gently add and mix through the remaining ingredients.
- Serve at room temperature.
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