Bright, roasty, chewy, crunchy, herby, creamy, tangy—this addictive whole grain salad by Niki Ford has it all. Part spring tonic and all pleasure with lively flavor accents from feta, almonds, and an abundance of fresh herbs, it’s versatile enough to serve as a substantial vegetarian lunch or act as picnic provisions or a side dish for a larger meal. Oat berries, or whole oat groats, which have the same satisfying chewy meatiness of farro, minus the gluten, can be difficult to find. Look for them in health food stores or order them easily online.
Slice the asparagus, at a diagonal, into two-inch pieces. In a bowl, toss the asparagus with the olive oil and a sprinkle of salt. Spread the asparagus on a parchment paper–lined baking sheet and roast for 8 to 10 minutes, until browned and tender. Reserve.
Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, lemon juice, and garlic, and then whisk in the olive oil.