1 cup farro, dry
1 pound asparagus, chopped into bite-sized pieces, with woody ends trimmed oﬀ
1 tablespoon olive oil, divided
½ teaspoon salt, divided
¼ teaspoon pepper, divided
1 pint strawberries, chopped into bite-sized pieces
1 (15-ounce) can navy beans, unsalted, drained and rinsed
¼ cup chopped fresh parsley
Juice of ½ lemon
1 tablespoon honey
8 ounces burrata cheese
- In a large pot, add 1 cup of farro and 2 ½ cups water. Bring to a boil, then reduce to a simmer and cook, covered for 25-45 minutes (or according to package instructions), until tender and cooked.
- Set oven to 400°F. Toss the asparagus with ½ tablespoon of the olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper, then spread evenly across a large, oiled baking sheet and roast for 20-25 minutes, until asparagus are crisp yet tender with a slightly golden color.
- In a large mixing bowl, add the strawberries, navy beans, and parsley. When the farro and asparagus are cooked and cool enough to handle, add those to the mixing bowl as well and stir to combine.
- In a small bowl, whisk together the lemon juice, honey, ½ tablespoon olive oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Drizzle this mixture over the farro salad and toss to combine. Taste and adjust seasoning if needed.
- Divide the salad into four bowls, then top each bowl with a burrata quarter (if using an 8-ounce ball of burrata) or a burrata half (if using two 4-ounce balls of burrata). The salad can be made ahead of time and refrigerated for a few days. Simply reheat to room temperature or slightly warm, and then add the burrata just before serving.
An Oldways recipe, courtesy of Kelly LeBlanc
Total Fat: 19g
Saturated Fat: 9g
Total Sugar: 10g (Added Sugar: 4g)