Roasted Plum & Thyme Farro

The moment the scent of roasting plums filled my kitchen, I realized this farro salad was going to be something special. Thyme and honey mingled with the sweet fruit, tempting me away from the countertop to peek in the oven one too many times. The colors alone—glossy purple, emerald greens, and the warm grains—make this dish sing on even the rainiest days. It's the sort of salad you make once, then crave in all seasons.

Last summer, I brought this to a sunny park picnic, where my friends devoured every bite between stories and laughter. The roasted scent lingered in the air, and someone actually tried to recreate the whole salad by memory the next day.

Ingredients

• Farro: Its nutty bite gives the salad substance, and I learned the hard way not to skip rinsing—otherwise it can turn a little too starchy.
• Plums: Choose plums that give slightly to the touch; underripe ones won’t caramelize properly.
• Olive oil: Just a drizzle brings out the plums’ roasted edges and ties the whole salad together.
• Honey (or maple syrup): A hint of sweetness elevates the fruit, but try maple syrup for a complex vegan twist.
• Fresh thyme: Earthy and aromatic—use tender sprigs rather than woody stems for the best flavor.
• Black pepper: Just enough for a gentle hum behind the sweetness.
• Baby arugula or mixed greens: Peppery greens balance the sweet plums; I swap in spinach if that’s all I have.
• Feta cheese (optional): Creamy, tangy crumbles give richness—skip for vegan or sub with a dairy-free cheese.
• Toasted walnuts: That toasty flavor is a must; I once tried raw walnuts, and it simply wasn’t the same.
• Red onion: A quick soak in cool water can take away any sharpness.
• Balsamic vinegar: Sharp and sweet, it complements the fruit and farro beautifully.
• Dijon mustard: It all comes together with a spoonful for subtle heat and body in the dressing.
• Salt and pepper: Always taste as you go—the difference is remarkable.

Instructions

Get the oven hot:

Preheat to 400°F (200°C) while you gather your ingredients, and let the promise of roasted fruit build anticipation.

Simmer the farro:

Rinse and combine farro, water, and salt in a saucepan. Cook uncovered for about 25–30 minutes, stirring occasionally, until the grains are tender but chewy; drain and let cool.

Roast the plums:

Arrange plum halves cut side up on a baking sheet, drizzle with olive oil and honey, and scatter thyme and black pepper over the top. Roast for 18–20 minutes until the edges look sticky and caramelized, then let them cool before slicing.

Whisk the dressing:

In a small bowl, combine olive oil, balsamic, Dijon, honey, salt, and pepper, and whisk until glossy and smooth.

Toss the salad:

In a large bowl, gently toss the cooled farro with arugula, red onion, and walnuts, then pour over the dressing and mix just enough to coat.

Finish & serve:

Fan the roasted plum wedges on top and shower everything with feta if using. Grab a fork right away, or stick it in the fridge for later—both ways are winners.

Save

There was a night when a friend, coming over late after work, sat at my kitchen island swirling this salad with a fork and declared it 'the best argument for plums.' That simple moment—just two people and a forkful of warm grains—made the recipe feel like a little bit of home.

How to Prep Ahead Without Losing Freshness

I've learned that roasting the plums and cooking the farro the night before actually intensifies their flavors. Keep everything separate in containers, then combine with dressing and greens right before serving to maintain the freshest texture.

Pairings and Add-ins That Work Wonders

If you want this salad to stretch into a meal, a handful of chickpeas or some grilled halloumi brings extra heartiness. It’s stunning alongside grilled chicken too, if you’re feeding folks needing more protein.

Common Mistakes and Simple Fixes

Once, I tried speeding through and tossed the hot plums with the salad—beautiful for a minute but soon the greens went limp. Let the roasted plums and farro cool separately to room temp for the perfect salad every time.

• If the plums release a lot of juice, drizzle it into the dressing for extra flavor.
• Out of thyme? Try fresh basil or mint for a twist.
• Don’t skimp on toasting the walnuts—it transforms their flavor completely.

Save

Every bite feels like a tiny celebration of summer. Hope this salad brings as much fun to your table as it has to mine!

Recipe Questions & Answers

→ How long should farro be cooked?

Simmer farro uncovered for 25–30 minutes until tender but still chewy; drain any excess water and let it cool slightly before tossing.

→ Which plums work best for roasting?

Choose ripe but firm plums so they hold shape while caramelizing; prune, Santa Rosa or Italian plums develop good sweetness and color.

→ Can I make this ahead for a lunch or picnic?

Yes. Roast plums and cook farro in advance, store separately, then toss with greens and dressing just before serving to keep textures bright.

→ What are good substitutions for farro?

Quinoa or barley are excellent swaps; adjust cooking times (quinoa cooks faster, barley may need longer) and drain as needed.

→ How can I make this vegan?

Use maple syrup instead of honey for roasting and in the dressing, and omit or replace feta with a plant-based cheese or toasted seeds for creaminess.

→ Any tips for toasting walnuts?

Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned; cool before chopping to retain crunch.