Spring Green Salad with Whipped Honey Ricotta

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Prep Time25

Cook Time20

Total Time50

Servings: servings

Calories: 213kcal

5 cups baby spring mix (85 grams)
10-12 stalks asparagus, trimmed and sliced thinly or chopped into 2" pieces (130 grams)
2 small baby zucchini, sliced into ribbons (200 grams)
1 cup baby heirloom tomatoes, halved (175 grams)
2/3 cup peas (100 grams)
1/4 cup farro (50 grams)
1/4 cup radish, sliced thinly (30 grams)
1 tbsp HEB basil pesto, plus more for topping, if desired (12.5 grams)
2 cloves garlic (8 grams)
1/2 tsp olive oil

Pre-heat oven to 400 degrees. Line a small baking sheet with foil. Toss halved tomatoes with garlic and 1/2 tsp olive oil. Arrange in single layer on lined baking sheet and roast for 15-20 minutes. Set aside to cool.
Whisk together dressing ingredients. Set aside.
Add whipped ricotta ingredients to a bowl. Using a hand mixer, whisk until smooth and some air has been incorporated into the ricotta. Set aside in refrigerator.
Heat a small skillet over medium high heat. Add dry farro and toast for 3-4 minutes until slightly browned and nutty smelling (alternatively, you could do this on a baking sheet at 350 degrees for 5-7 minutes). Transfer to a small pot of boiling water for 15 minutes. After 15 minutes, drain farro and toss with basil pesto. Set aside.
Add asparagus and zucchini ribbons to a microwave safe dish. Cover with a very damp paper towel and microwave for 2 minutes or until asparagus is bright green and tender. Immediately transfer asparagus to an ice bath to stop the cooking. After cooled, remove from ice bath and dry on a paper towel.
When ready to serve, smear whipped ricotta on the serving dish. Add a layer of greens to the non-smeared area of the dish.
Toss asparagus, zucchini, peas, and cherry tomatoes with dressing, then layer on top of the bed of greens. Top with farro and radishes before serving. Add additional basil pesto, if desired.