Farro Salad with Roasted Red Grapes
Farro salad perfectly balances a nutty, chewy grain with vegetables and sweet roasted red grapes, tossed in a lemon dressing for a fresh, lighter take on a grain salad!
Servings: 6
Calories: 301kcal
Ingredients
Farro Salad
- 1 cup farro
- 2 ½ cups water
- ½ teaspoon fine sea salt
- 2 cups red grapes (seedless)
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- 3 cups lightly packed arugula
- ½ cup fresh mint leaves, roughly chopped
- ½ cup fresh parsley, roughly chopped
- 4 green onions, thinly sliced
- ½ cup crumbled vegan feta, optional
Lemon Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 small garlic clove, finely grated or minced
- ¼ teaspoon fine sea salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- Cook the farro: Rinse the farro. Then add it to a medium saucepan with 2 ½ cups of water and ½ teaspoon of salt. Bring to a boil and then reduce the heat to low. Cover and simmer according to the package directions, usually about 20-25 minutes. Drain and spread the cooked farro on a baking sheet and let it cool for at least 10 minutes.
- Roast the grapes: Preheat the oven to 425°F (220°C). Toss the red grapes with olive oil and salt. Place them on a small baking sheet lined with parchment paper and roast for 18-22 minutes, stirring halfway through. You want the grapes softened, blistered, and starting to leak juice. You do not want them to collapse. Save the juice.
- Make the dressing: Add olive oil, fresh lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper to a small jar. Cover and shake to combine. The dressing will be a bit tart, which is what you want. The grapes and their juice bring the sweetness.
- Combine: In a large bowl, combine the cooled farro, arugula, mint, parsley, green onions, and salad dressing. Gently fold in the grapes and their juices. Top the salad with vegan feta cheese.
- Serve: Serve the farro salad warm, at room temperature, or chilled. I recommend eating this salad warm, when the feta is creamy.
Notes
- Watch the grapes closely: Grapes can go from soft and blistered to totally collapsed.
- Gluten-free option: Substitute quinoa for farro
- Make it ahead: If you are making this ahead, store the farro, cut vegetables, and roasted grapes separately. Assemble shortly before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The arugula will soften, and the grapes will release more liquid, but the flavor still holds up.
Nutrition
Calories: 301kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 557mg | Potassium: 322mg | Fiber: 7g | Sugar: 9g | Vitamin A: 993IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 2mg