Green is my favorite spring color and it is easy to feature in this salad when you think in terms of a pesto recipe. Early spring market arrivals like sunflower sprouts or pea shoots as well as the first spinach harvest keep this salad seasonal. I am using barley for the whole grain in this recipe. You could easily substitute farro and consider adding chickpeas to make it more of a meal.

Whole Grain Pesto Salad

by Inspired by the Seasons

1 c uncooked barley
1/2 c fresh spinach
1/2 c sunflower sprouts or pea shoots
1/4 c olive oil
1/4 c pistachios
2 T lemon juice
1 clove garlic
2 T Parmesan cheese, grated
salt to taste

Cook barley according to instructions on box.

Blend remaining ingredients in a food processor adding oil gradually until desired consistency is reached. Combine the barley and pesto and serve. If you are planning to eat it the next day, reserve a tablespoon of pesto to add before serving.

Whole Grain Pesto Salad

Here are more recipes for early spring market produce inspiration