Mother’s Day Make-Ahead Recipe: Farro Salad with Chicken, Spring Vegetables and Feta
This post written by guest blogger – Hannah Morgan
I have been a mother for a nearly a decade, and a daughter for nearly four. Every year has been so different from the last. When I first became a mother there were one or two quiet, tender Mother’s Days with my husband and our baby. By year three I was up to my ears in toddlers, and the most precious gift I could be given was time by myself. My most recent Mother’s Days (‘Daze’?) have been bursting with handmade cards, squeezy hugs and over-the-top adoration from my girls. I know how lucky I am, even while I’m trying to unwrap a six year-old from my thigh.
Lately, the obvious truth has dawned on me. They won’t always be bringing off-kilter ceramic projects home from school, and picking me bouquets from the flowering weeds in our yard. Every drawing of ponies is a little time capsule, a moment that will never be repeated. It makes me misty. I think this feeling of nostalgia may have some permanence – a part of motherhood I hadn’t anticipated.
However, I see a lot of good times ahead. For one thing, I can make demands of an older child that would get me nowhere with a toddler. Such as: ‘Darling, which night would you like to cook dinner this week?’ I just received a call from my mom, crowing about how delicious the farro salad I made her was. That will be me one day: fed by my offspring.
This farro salad is a perfect choice to celebrate Spring, and easy to make ahead – it would be a delicious Mother’s Day meal. If you are a mother, consider leaving this recipe in a conspicuous place, so family members take notice. Highlight the words ‘Mother’s Day’ and ‘make ahead’. If you want to cut to the chase and just make the darned thing yourself, you will not be too inconvenienced. Throw it all together, and pop the salad in the fridge until dinnertime. Nutty farro and crisp-tender Spring vegetables are marvelous companions. Use that workhorse of busy kitchens, the store bought rotisserie chicken, for added protein or keep the salad vegetarian.
Is someone making you something for Mother’s Day, or are you making something for a mother? Let us know what it is in the comments below. Looking for something sweet for a Mother’s Day treat? Try this recipe for Maple Roasted Rhubarb Sauce.
- 1 1/2 cups farro
- 3/4 lb asparagus, trimmed & diagonally cut into 1 1/2-inch lengths
- 1/2 lb sugar snap peas, trimmed & diagonally cut in half
- 1/2 cup thinly sliced red onion
- 6 tablespoons chopped fresh dill
- 1/2 cup olive oil
- 1/4 cup sherry wine vinegar
- 1/2 lb feta cheese, crumbled
- meat from half a roasted chicken, cut into 1" cubes
- Cook farro in large saucepan of boiling salted water until just tender, about 20 minutes.
- Drain and transfer to large bowl.
- Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain.
- Add to farro with chicken, onion, and dill.
- Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve. The salad can be refrigerated up to one day ahead.
Adapted from Bon Appetit