Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
Cook presoaked farro according to package instructions, 10-15 minutes or just until tender. Drain well and let cool, or rinse with cold water for quicker cooling.
Blanch asparagus in salted/boiling water just until color changes to a bright green, 30-60 seconds, depending on thickness of your asparagus. Drain, cool, and cut into 2-inch pieces.
In a large bowl, toss together cooled farro, cooled asparagus, and baby spring greens. Drizzle desired amount of dressing over mixture and toss gently to combine well.
Gently add in the strawberries, mandarin oranges, and crumbled feta. Add more dressing if desired and toss. Top with toasted almonds and serve immediately.
Tips for buying asparagus: Choose vibrant green, thin stemmed ones. The thinner ones are much more tender. Look for firm tips; they should be not be soft nor damp.
Dressing can be made several days ahead of time.
Make this recipe dairy-free by removing the feta cheese.
Make this recipe nut-free by using sunflower seeds instead of nuts.
If you enjoyed this recipe, please come back and give it a rating ❤️