Ingredients
Scale
- 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