Farro Salad with Roasted Grapes and Walnuts
Farro Salad with Roasted Grapes: An Unexpected Masterpiece 🌟
If you’ve never had roasted grapes, prepare to have your mind blown. They become little bursts of jammy, sweet-tart goodness that are pure magic against the chewy, nutty backdrop of farro.
This salad feels fancy enough for a dinner party but is simple enough for a weeknight. The mix of textures and the sweet-savory balance is just chef's kiss. You’re going to want to make this on repeat.
Servings: 4 as a main, 6 as a side
Per Serving (as a main): Approximately 400-500 calories.
For the Roasted Grapes & Farro:
1 cup red seedless grapes
1 cup semi-pearled farro, rinsed
3 cups water or vegetable broth
For the Salad & Vinaigrette:
½ cup walnuts, roughly chopped and toasted
2 cups fresh arugula or baby spinach
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
¼ cup crumbled vegan feta or goat-style cheese (optional)
2 tbsp extra virgin olive oil
1 ½ tbsp apple cider vinegar or white wine vinegar
Salt and freshly ground black pepper, to taste
Preheat your oven to 400°F (200°C).
Toss the grapes with 1 teaspoon of olive oil and a pinch of salt on a small baking sheet. Spread them in a single layer.
Roast for 20-25 minutes, until the grapes are wrinkled, slightly collapsed, and caramelized. Let them cool.
While the grapes roast, combine the rinsed farro, water or broth, and bay leaf in a medium saucepan. Bring to a boil.
Reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the farro is tender but still pleasantly chewy.
Drain any excess liquid and remove the bay leaf. Spread the cooked farro on a baking sheet or in a large bowl to cool slightly.
In a small jar or bowl, combine the 2 tablespoons of olive oil, vinegar, Dijon mustard, and minced shallot. Shake or whisk until emulsified. Season with salt and pepper.
In a large serving bowl, combine the slightly cooled farro, roasted grapes (with any juices from the pan), toasted walnuts, arugula, parsley, and mint.
Pour the vinaigrette over the salad and toss gently to combine.
Top with crumbled vegan cheese, if using, and an extra grind of black pepper.
Serve immediately while the farro is still slightly warm, or at room temperature.
