HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES

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Healthy Farro Salad with Autumn Greens and Roasted Grapes image

Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 8 to 10

Number Of Ingredients 8

8 ounces farro (about 1 1/2 cups)
Kosher salt and freshly ground pepper
6 cups seedless red grapes (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
2 small red onions, sliced into 1/4-inch rounds
3 tablespoons red wine vinegar, plus more for seasoning
4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
8 ounces fresh goat cheese, crumbled (optional)

Steps:

  • Preheat oven to 425 degrees with a rack in the upper and lower thirds.
  • In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
  • Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
  • Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
  • Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.

Usha Pandit
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I'm not sure what went wrong, but my salad turned out really bland. I think I might have used too much arugula or not enough dressing.


Jaylyn Smith
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This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted grapes and the sweet dressing.


Collins Mensah
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I added some chopped walnuts to this salad for extra crunch and flavor. It was a great addition!


Ndamoe Cassandra
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This salad is a great make-ahead lunch option. I made a big batch on Sunday and ate it for lunch all week. It held up really well in the fridge and was just as delicious on day 5 as it was on day 1.


Athelus Maxo
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Easy to follow recipe. Turned out really well!


Mliky multz
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This salad was a bit too sweet for my taste. I think I would have preferred it with fewer roasted grapes or maybe a different type of dressing.


Muzafafu Ssozi
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I'm not usually a fan of farro, but this salad changed my mind. The farro was cooked perfectly and had a nice chewy texture. The roasted grapes and arugula added a lot of flavor and made the salad really enjoyable.


Osama Eltahale
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This salad is a great way to use up leftover roasted grapes. I had a bunch left over from a party, and this was the perfect way to use them up. The salad was delicious and healthy, and it was a great way to get my daily dose of fruits and vegetables.


Iyahia Ahmed
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I'm always looking for new ways to use farro, and this salad is a great option. It's hearty and filling, but also light and refreshing. I especially love the roasted grapes - they add a touch of sweetness that really brings the dish together.


Michael Boede
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This salad was a hit at my last dinner party! The combination of roasted grapes, crispy farro, and peppery arugula was a perfect balance of flavors and textures. I'll definitely be making this again.