This Farro salad is full of so much flavor from sweet and salty to spicy and is definitely filling; this wasn’t a fast dinner but it was totally worth it!
Warm Farro Salad with Burrata
Ingredients
Crock Pot Chicken
Instructions
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Preheat the oven to 425°F.
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Coat the red peppers with olive oil and place halved-side down onto a sheet pan. Season with a salt and pepper. Roast for 15-20 minutes.
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Cook Farro per package instructions.
I used a pressure cooker which took 20-30 minutes. Drain excess water if there is any and rise under cold water for a few seconds. -
Meanwhile, add the red wine vinegar, water, honey, and crushed red pepper to a small saucepan over medium heat. Bring to a simmer. Cover and reduce the heat all the way low and let simmer for 15 minutes.
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Pour the mixture into a mixing bowl and cool for about 5 minutes. Slowly whisk in the olive oil. Season with salt to taste.
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Transfer the roasted peppers to a cutting board, let cool slightly, and dice into medium-size pieces.
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Add the drained Farro, arugula, roasted red peppers & green onions, radishes, and 3/4 of the vinaigrette into a large mixing bowl. Toss to combine. Season with salt to taste.
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Pour the salad into a large serving bowl. Top with the torn burrata cheese, and top with chopped chives.
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Drizzle the remaining 1/4 vinaigrette over top.
Fun Fact!
Chives are a perennial herb, part of the onion family, with pale purple globe-shaped flowers. The delicate-tasting, hollow stems are used to flavor seafood, eggs, soups and salads.
Chives also have powerful anti-inflammatory and antibiotic properties.
