Roasted Grape and Walnut Farro Salad (Printable Version)

Hearty farro salad with roasted grapes, walnuts, and fresh herbs in a tangy lemon-honey dressing.

# What You'll Need:

→ Grains

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

→ Roasted Grapes

04 - 2 cups seedless red grapes, halved
05 - 1 tablespoon olive oil
06 - Pinch of salt

→ Nuts

07 - 1/2 cup walnuts, roughly chopped

→ Salad Base

08 - 2 cups arugula or baby spinach
09 - 1/4 cup crumbled feta cheese
10 - 2 tablespoons finely chopped fresh parsley
11 - 2 tablespoons finely chopped fresh mint (optional)

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon lemon juice
14 - 1 tablespoon honey
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste

# How To Make:

01 - Preheat oven to 400°F.
02 - In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer uncovered for 25–30 minutes or until tender. Drain any excess water and let farro cool slightly.
03 - Toss grape halves with 1 tablespoon olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 15–20 minutes, until soft and slightly caramelized. Set aside to cool.
04 - In a dry skillet over medium heat, toast the walnuts for 2–3 minutes until fragrant and lightly browned. Remove from heat.
05 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
06 - In a large bowl, combine cooked farro, roasted grapes, toasted walnuts, arugula (or spinach), feta, parsley, and mint (if using). Drizzle with the dressing and toss gently to combine.
07 - Serve immediately or refrigerate for up to 2 hours. Garnish with extra herbs or feta as desired.

# Expert Advice:

01 -
  • The roasted grapes become jammy little jewels that burst with sweetness against the nutty farro
  • This salad travels beautifully and tastes even better after the flavors have mingled for a bit
  • Its the perfect conversation starter at potlucks because people cant quite identify what makes it so special
02 -
  • Roasting the grapes is absolutely not optional its what transforms this from a regular grain salad into something memorable
  • Let the farro cool slightly before assembling or the arugula will wilt into nothingness from the heat
  • The dressing can be made a day ahead and kept in a jar just give it a good shake before using
03 -
  • Dont skip toasting the walnuts even if it feels like an extra step it makes a massive difference in flavor and texture
  • Taste a grape before roasting and if theyre not sweet enough consider adding an extra teaspoon of honey to the dressing

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