Farro, a nutty-flavored and fiber-rich grain, gets tossed with bursting roasted tomatoes, chopped kale, creamy burrata and a roasted garlic vinaigrette. You'll love this hearty side!
1 tbsp.chopped roasted garlic**included in farro recipe
1/4cupavocado oil
1tbsp.water
Instructions
Preheat oven to 400º.
On a sheet pan, place cherry tomatoes and smashed garlic cloves. Drizzle with 1 tbsp. avocado oil and toss to coat. Sprinkle on 1/2 tsp. of kosher salt and pepper each. When oven is ready, roast for 25 minutes on center rack.
Meanwhile, make the farro: in a medium saucepan, bring 6 cups of chicken broth to a boil. Add rinsed farro to boiling broth then lower heat to simmer. Cook covered for 20 minutes or until farro is soft with a bite of texture. Drain but don't rinse.
Chop your rinsed kale leaves finely then add to your serving bowl.
When tomatoes and garlic have roasted, pull garlic out and chop finely. Add 1 tbsp. to a small bowl where you'll make your vinaigrette, reserving the rest.
Finish your vinaigrette by combining all remaining ingredients, whisking in oil last.
Drizzle half of the vinaigrette over the kale and massage to soften leaves.
Add warm, drained farro, roasted tomatoes and remaining chopped roasted garlic to the bowl. Pour over remaining dressing and toss well.
Top with pieces of torn burrata, 1/2 tsp. kosher salt and 1/2 tsp. pepper. Enjoy warm, room temperature or cool!