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    Home » Salads

    Springtime Farro Salad with Burrata

    Published: Apr 4, 2018 · Modified: Apr 10, 2024 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Springtime Farro Salad with Burrata! This simple spring salad is bursting with fresh flavors from seasonal vegetables to a zesty vinaigrette. Creamy burrata elevates it to a salad worth serving to company.

    This fresh Springtime Farro Salad is topped with creamy burratta cheese

    One of the best ways to enjoy as many spring veggies as possible is to put them in a salad, but salads sometimes have a way of making you feel like you're grazing on nothing very substantial.

    I also find that sometimes I'm not in the mood for a plate of raw veggies and I'm craving something with a little more depth of flavor.

    Enter Springtime Farro Salad with Burrata. This salad is a compilation of some delicious things in one satisfying, nutrient-rich bowl!

    Roasting some of the veggies gives them another layer of flavor and texture that is really enjoyable mixed in with the chewiness of the farro and the crispness of the fresh arugula. The herby vinaigrette brings it all together and gives it a nice burst of acidity and brightness.

    Looking for more satisfying salads? Try my Asian-Inspired Grilled Salmon, Corn & Cucumber Salad, Orange Avocado Salad with Honey Vinaigrette, or Kale & Brussels Sprout Salad!

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Springtime Farro Salad with Burrata

    Ingredients

    • Fresh asparagus
    • Grape tomatoes or cherry tomatoes
    • Olive oil
    • Farro
    • Water or stock of your choice
    • Sea Salt
    • Arugula
    • For Vinaigrette:
      • Olive oil
      • Fresh lemon juice
      • Dijon mustard
      • Shallot
      • Herbs de Provence (or your favorite dried herb or blend)
      • Fresh cracked black pepper
    • Burrata Cheese. If you can't find burrata, fresh mozzarella would work well, too!
    This simple Springtime Farro Salad is so fresh, light, and filling, perfect for a light lunch

    Instructions

    Line a large baking pan with foil. Preheat the oven to 400 degrees.

    Place asparagus and tomatoes on the tray & toss with olive oil. Roast the vegetables until they're tender, about 12-15 minutes. Remove them from the oven and set the pan aside to let the vegetables cool.

    Tip: Don't feel like turning on the oven? You can sauté the veggies with a splash of olive oil in a skillet until they're tender!

    Bring farro, water or stock and salt (if using) to a boil over high heat in a medium pot. Cover the pot with a lid, and reduce heat to low and bring to a simmer.

    Cook the farro for about 10 minutes or until it is tender. Remove the pot from the heat and allow to sit for another 5 minutes. If there is remaining liquid, drain it. Set the farro aside.

    For the vinaigrette: Whisk olive oil, lemon juice, Dijon mustard, minced shallot, herbs de Provence and black pepper in a small bowl until emulsified.

    Assemble the salad: In a large serving bowl, toss together the roasted vegetables, cooked farro, and arugula to combine. Drizzled the vinaigrette over the top adding as much or as little as you'd like to fully coat the mixture.

    Before serving, mix in the chopped burrata or plate the salad and top with pieces of burrata if preferred.

    This salad can be served warm or cold.

    This light and fresh Springtime Farro Salad is topped with creamy burrata cheese and sun dried tomatoes

    Recipe FAQ's

    What is farro?

    Farro, an ancient whole grain with a nutty flavor and chewy texture, adds depth and nutrition to this hearty salad. Packed with fiber, protein, and vitamins, it's a deliciously wholesome addition to any meal. If you can't find farro, you can use your favorite grain such as quinoa or Israeli couscous.

    Can I prepare this in advance?

    Yes, this salad can be prepared up to a day in advance. I would wait until serving to add the arugula to avoid wilting.

    A fresh and light Springtime Farro Salad is a great, healthy lunch that's filling and delicious

    Variations & Substitutions

    Try these variations!

    • Mix it up by swapping out the vegetables for your favorites or for other in-season veggies.
    • Use quinoa, couscous, brown rice or your another grain in place of farro.
    • Change up the flavor profile (and cut down on prep time) by using a store-bought vinaigrette.
    A bowl with arugula, farro, roasted tomatoes and asparagus and burrata.

    Springtime Farro Salad with Burrata

    Dianna Muscari | The Kitchen Prep
    This simple Springtime farro salad is bursting with fresh flavors from seasonal vegetables and a zesty vinaigrette. Creamy burrata gives a creamy finishing touch to this light and satisfying salad.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Salad
    Cuisine American
    Servings 1 salad

    Ingredients
      

    • 1 bunch fresh asparagus chopped into 1 inch pieces
    • ½ cups halved grape tomatoes or quartered cherry tomatoes
    • 1 tablespoon olive oil
    • 1 cup uncooked farro
    • 2 cups water or stock of your choice
    • ½ teaspoon salt omit if using salted stock
    • 1½ cups arugula

    For Vinaigrette

    • 1 tablespoon olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 1 tablespoon minced shallot
    • ½ teaspoon herbs de Provence or your favorite herb blend
    • ¼ teaspoon fresh cracked black pepper
    • 3 ounces burrata cut into small pieces

    Instructions
     

    Roast Vegetables

    • Preheat the oven to 400°F degrees. Prepare a large baking pan by lining with foil.
    • Toss the asparagus and tomatoes with olive oil until well coated. Roast for about 12-15 minutes or until the asparagus is tender and the tomatoes begin to soften and brown in spots. Remove from oven and set aside.

    Make Farro

    • In a small pot, bring the farro, water or stock and salt {if using} to a boil over high heat, cover with a lid, and reduce heat to low. Simmer for about 10 minutes or until the farro is tender, then remove from heat and allow to sit for another 5 minutes. Drain any of the remaining liquid. Set aside.

    Make Vinaigrette

    • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, herbs de Provence and black pepper until emulsified.

    Assemble Salad

    • In a large serving bowl, toss together the roasted vegetables, cooked farro, and arugula to combine. Drizzled the vinaigrette over the top adding as much or as little as you'd like to fully coat the mixture.
    • Before serving, mix in the chopped burrata or plate the salad and top with pieces of burrata if preferred. Can be served warm or cold.

    Notes

    *If you prefer that your arugula remain crisp, add the arugula over the top of the salad after plating so that the warmth of the farro doesn't wilt it.
    Inspired by a recipe found in Everyday Vegetarian

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