Farro Salad with Roasted Grapes and Walnuts

• 1 cup farro
• 2 cups water
• 1 pint red grapes, halved
• 1/2 cup walnuts
• 3 cups baby spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional: handful of fresh basil leaves

Steps

1. 1 Preheat oven to 400°F.
2. 2 Spread grapes on a baking sheet and roast for 15 minutes.
3. 3 In a saucepan, bring water to a boil. Add farro, reduce heat, and simmer for 20-25 minutes until tender.
4. 4 While farro cooks, toast walnuts in a small pan over medium heat until fragrant.
5. 5 In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and garlic.
6. 6 Drain farro and let it cool.
7. 7 Combine farro, roasted grapes, spinach, and feta in a large bowl.
8. 8 Pour dressing over salad and toss to coat.
9. 9 Top with toasted walnuts and optional basil leaves.

Equipment

• Baking sheet
• Saucepan
• Mixing bowl
• Whisk

Variations

• Add roasted butternut squash for extra heartiness.
• Substitute quinoa for a gluten-free alternative.

Substitutions

• Use pomegranate seeds instead of grapes for a tangy twist.
• Substitute goat cheese for feta if preferred.

Pairings

• Grilled salmon
• Warm pita bread
• A glass of Chardonnay

Nutrition

Tips

• For a nuttier flavor, toast the farro in a dry pan for a few minutes before boiling.
• Use any variety of grapes you like; green grapes will give a slightly different flavor profile.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served at room temperature.

Freezing: This salad does not freeze well due to the grapes and feta.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside crusty bread for a satisfying lunch.

FAQ