Farro Salad with Roasted Grapes and Pecans

• 1 cup farro
• 2 cups water
• 1 pint red grapes, halved
• 1/2 cup pecans
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

Steps

1. 1 Preheat oven to 400°F. Toss grapes and pecans with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes until grapes are soft and pecans are toasted.
2. 2 Meanwhile, cook farro in boiling salted water for about 20-25 minutes until tender. Drain and let cool.
3. 3 In a small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. 4 In a large bowl, combine cooked farro, roasted grapes, pecans, red onion, and parsley. Pour dressing over and toss to coat.
5. 5 Top with crumbled feta cheese if desired and serve.

Equipment

• Baking sheet
• Large bowl
• Whisk

Variations

• Add in some arugula for a peppery kick.
• Toss in some crumbled goat cheese for a tangy twist.

Substitutions

• If farro is hard to find, use pearled barley or wheat berries.

Pairings

• Grilled chicken
• Roasted vegetables
• Warm pita bread

Nutrition

Tips

• For a nut-free option, substitute pecans with sunflower seeds.
• Farro can be substituted with barley for a similar texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy chilled.

Freezing: This salad does not freeze well due to the texture of the grapes and farro.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pairs well with a crisp white wine or sparkling water with lemon.

FAQ