This simple Spring Farro Salad with Arugula and Burrata is bursting with fresh flavors from seasonal vegetables and zesty vinaigrette finished with creamy burrata 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. 
This is not your run-of-the-mill bowl of raw greens. No, sir. It’s got all the things you need to satisfy a craving for veggies and a hankering for flavor:
Earthy, roasted asparagus.
Sweet, caramelized tomatoes.
Toothsome, filling farro.
Fresh, leafy arugula.
Zesty vinaigrette.
And my favorite part… the part that eases you back into veggie-filled eats without completely taking away some of those holiday indulgences: luscious, creamy burrata. {Have you ever had it before? It’s fresh mozzarella cheese filled with a soft, rich center. I die.}
Now that’s my kind of salad.
Roasting 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 vinaigrette really brings it all together and gives it a nice burst of acidity and brightness.
The best part is, you can add in or swap out the veggies I used for your favorites, or even replace the farro with quinoa or pasta and I think it would still be just as good.
Click here for the vinaigrette recipe.
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Spring Farro Salad with Arugula and Burrata
- Yield: 4 to 6 servings 1x
Ingredients
- 1 bunch fresh asparagus (chopped into 1 inch pieces)
- 1/2 cups halved grape tomatoes or quartered cherry tomatoes
- 1 tablespoon olive oil
- 1 cup uncooked farro
- 2 cups water or stock of your choice
- 1/2 teaspoon salt {omit if using a salted stock}
- 1 1/2 cups arugula*
For Vinaigrette
- Click the link above.
Instructions
- Preheat the oven to 400 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.
- Meanwhile, 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, Dijuon mustard, minced shallot, herbs de Provence and black pepper until emulsified.
- To assemble: 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
- Category: Side
