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.
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!
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!
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.
Video
Recipe FAQ’s
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.
Yes, this salad can be prepared up to a day in advance. I would wait until serving to add the arugula to avoid wilting.
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.
Springtime Farro Salad with Burrata
