Best 3 Spring Grain Salad Recipes

Spring is in the air, and it's time to celebrate with a refreshing and flavorful grain salad. This colorful dish is packed with quinoa, farro, and barley, plus an array of crisp vegetables, tangy fruits, and a zesty lemon-tahini dressing. The quinoa provides a fluffy texture, while the farro and barley add a chewy bite. The vegetables and fruits add a refreshing crunch and sweetness, and the dressing brings it all together with its creamy and tangy flavor. This grain salad is perfect for a light and healthy lunch or dinner, and it's also great for a potluck or picnic. With its vibrant colors and delicious flavors, this spring grain salad is sure to be a hit.

In addition to the main grain salad recipe, the article also includes a recipe for a simple lemon-tahini dressing and a guide to cooking quinoa, farro, and barley. With these recipes, you'll have everything you need to make a delicious and healthy spring grain salad at home.

Here are our top 3 tried and tested recipes!

SPRING GRAIN SALAD

Spring Grain Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Two 8.5-ounce pouches microwavable mixed grains, cooked and cooled
1 cup crumbled goat cheese
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup sliced radishes
1/4 cup toasted pine nuts
2 scallions, sliced thin
Lemon and garlic dressing (store-bought)
3 cups arugula
1/4 cup chopped fresh parsley

Steps:

Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.

CALIFORNIA GRAIN SALAD

California Grain Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup unsweetened puffed millet or puffed rice cereal
1 cup frozen fire-roasted corn, thawed
1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)
1 14-ounce can adzuki beans, drained and rinsed
1 cup grape tomatoes, halved
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
Juice of 2 limes
1 4-ounce container sprouts, bottoms trimmed
1/2 cup crumbled goat cheese (about 3 ounces)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground pepper

Steps:

Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.

Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams

GRAIN SALAD

Grain Salad image

Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped oregano
1 garlic clove, grated
3 cups baby kale
Kosher salt and freshly ground black pepper
2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions
1/3 cup jarred sliced roasted peppers
1/4 cup halved kalamata olives
1/4 cup sliced jarred banana peppers
4 ounces crumbled goat cheese
1/4 cup torn basil leaves
2 tablespoons chopped parsley

Steps:

For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

Tips:

Use fresh, seasonal ingredients. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different grains. There are many different types of grains that can be used in a grain salad, so feel free to mix and match to find a combination that you like.
Add a variety of vegetables to your salad. This will add color, texture, and nutrients.
Use a light vinaigrette dressing. A heavy dressing will weigh down the salad and make it less refreshing.
Serve your salad chilled. This will help to keep the grains and vegetables crisp.

Conclusion:

Spring grain salads are a delicious and healthy way to enjoy the bounty of the season. They are packed with fresh vegetables, whole grains, and lean protein, and they make a great meal for lunch or dinner. So next time you're looking for a light and refreshing meal, give one of these spring grain salad recipes a try.