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Farro, Purple Cauliflower and Asparagus Salad

I was running into my local farm stand on the way home from the studios the other day and stopped to view a gorgeous purple cauliflower that was in front of me. I couldn't resist, so I bought two heads and decided to make something fun and colorful.

Serves: 8-10

Prep Time: 10 minutes

Cook Time: 20 minutes

Farro, Purple Cauliflower and Asparagus Salad


For the Salad

4 cups farro, cooked

2 cups purple cauliflower, cut into small pieces

1 bunch of asparagus, super-thin, chopped

1 1/2 cups apricots, chopped

2 tablespoons olive oil

For the Dressing

6 tablespoons maple vinegar (If you don’t have maple vinegar use 3 tablespoons maple syrup and 3 tablespoons apple cider vinegar.)

1 tablespoon garlic, minced

4 tablespoons Dijon mustard

1/2 cup olive oil

salt and pepper

  1. Heat oven to 400 degrees.

  2. Line a sheet pan with parchment paper and place cauliflower and asparagus on the pan with olive oil and salt and pepper.

  3. Roast for 15-20 minutes.

  4. Place farro in a large pan with enough water to just cover. Bring to a boil over high heat and cook until the water is gone and the farro is cooked through and put into a large bowl.

  5. Add the roasted vegetables and apricots on top.

  6. Whisk together all dressing ingredients in a small bowl.

  7. Taste for seasoning and add in more if necessary.

  8. Toss the dressing into the salad and mix.

  9. Serve chilled or at room temperature.

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