Roasted Grape Thyme Farro Salad (Printable Version)

Hearty farro meets sweet roasted grapes with feta, walnuts, and arugula in a tangy vinaigrette.

# What You'll Need:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Roasted Grapes

04 - 2 cups seedless red or black grapes, halved
05 - 1 tablespoon olive oil
06 - 1 teaspoon fresh thyme leaves
07 - 1/4 teaspoon sea salt
08 - Freshly ground black pepper, to taste

→ Salad Additions

09 - 1/2 cup crumbled feta cheese
10 - 1/4 cup toasted walnuts, roughly chopped
11 - 2 cups baby arugula or baby spinach
12 - 2 tablespoons thinly sliced red onion

→ Vinaigrette

13 - 3 tablespoons extra virgin olive oil
14 - 1 tablespoon red wine vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey
17 - 1 teaspoon fresh lemon juice
18 - 1/2 teaspoon fresh thyme leaves
19 - Salt and pepper, to taste

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss halved grapes with olive oil, thyme, sea salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, until grapes are softened and slightly caramelized. Remove and cool.
03 - Rinse the farro under cold water. In a medium saucepan, bring water and salt to a boil. Add farro, reduce heat, and simmer uncovered for 20–25 minutes, until tender but chewy. Drain excess water and let cool slightly.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, lemon juice, thyme, salt, and pepper to make the vinaigrette.
05 - In a large bowl, combine cooked farro, roasted grapes, feta, walnuts, arugula, and red onion. Drizzle with vinaigrette and toss gently to combine.
06 - Taste and adjust seasoning as needed. Serve at room temperature or lightly chilled.

# Expert Advice:

01 -
  • The roasted grapes become little jewels of sweetness that burst in your mouth
  • It tastes impressive but comes together in under an hour with minimal hands-on time
  • The leftovers actually get better overnight as flavors meld together
02 -
  • Overcooked farro turns mushy, so taste it a few minutes before the timer goes off
  • The grapes continue cooking after they leave the oven, so pull them when they just start to wrinkle
  • This salad needs at least 15 minutes to let the dressing soften the farro slightly
03 -
  • Toast your walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant
  • Let the roasted grapes cool completely so they do not wilt the arugula when you toss everything together

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