Roasted Grape Orange Farro Salad (Printable Version)
Nutty farro tossed with roasted grapes, orange segments, arugula, toasted walnuts and a citrusy vinaigrette.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Grapes
04 - 1 1/2 cups seedless red or black grapes, halved
05 - 1 teaspoon olive oil
06 - Pinch of salt
→ Citrus & Vegetables
07 - 2 oranges, peeled and segmented
08 - 1 small shallot, thinly sliced
09 - 1 cup baby arugula or spinach
→ Nuts & Cheese
10 - 1/3 cup walnuts, toasted and roughly chopped
11 - 1/3 cup crumbled feta cheese (optional)
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon white wine vinegar
14 - 1 tablespoon fresh orange juice
15 - 1 teaspoon honey or maple syrup
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the halved grapes with olive oil and a pinch of salt. Spread in an even layer on the prepared baking sheet. Roast for 15 to 18 minutes, until grapes are softened and caramelized. Allow to cool slightly.
03 - Combine rinsed farro, water, and salt in a medium saucepan. Bring to a gentle boil over medium-high heat. Reduce to low, cover, and simmer for 25 to 30 minutes, until tender with a chewy bite. Drain any excess water and let farro cool to room temperature.
04 - In a large mixing bowl, whisk together olive oil, white wine vinegar, orange juice, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
05 - Add cooled farro, roasted grapes, orange segments, thinly sliced shallot, and baby arugula or spinach to the bowl with the dressing. Toss gently to ensure everything is evenly coated.
06 - Fold in toasted walnuts and crumbled feta cheese, if using. Taste and adjust seasoning with additional salt or pepper as needed.
07 - Transfer to a serving platter. Serve at room temperature or slightly chilled for optimal flavor.
# Expert Advice:
01 -
- The roasted grapes add bursts of sweetness that’ll make everyone pause and ask what your secret is.
- This salad holds up beautifully for picnics or make-ahead lunches, never getting soggy or losing its brightness.
02 -
- If you toss farro with dressing while it’s still hot, the greens wilt way too much—learned that the hard way.
- Letting the grapes cool slightly keeps their roasted juices from washing out the vinaigrette.
03 -
- Using parchment makes the roasted grapes much easier to clean up—sticky juice won’t bake onto your pan.
- A higher ratio of roasted grapes to grain than you’d expect is what makes this salad unforgettable.