Roasted Plum & Thyme Farro (Printable Version)
Farro with caramelized plums, fresh thyme, arugula, toasted walnuts and a balsamic-Dijon dressing.
# What You'll Need:
→ Grains
01 - 1 cup farro, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Plums
04 - 4 ripe plums, halved and pitted
05 - 1 tablespoon olive oil
06 - 1 tablespoon honey or maple syrup
07 - 1 teaspoon fresh thyme leaves
08 - Pinch black pepper
→ Salad Additions
09 - 2 cups baby arugula or mixed greens
10 - 1/3 cup crumbled feta cheese (optional)
11 - 1/4 cup toasted walnuts, roughly chopped
12 - 2 tablespoons thinly sliced red onion
→ Dressing
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey or maple syrup
17 - Salt, to taste
18 - Black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F (200°C).
02 - Combine farro, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then lower to a simmer. Cook uncovered for 25 to 30 minutes until the farro is tender yet retains a pleasant chew. Drain off any remaining liquid and transfer the farro to a bowl to cool.
03 - Place plum halves cut side up on a baking sheet. Drizzle with olive oil and honey or maple syrup, scatter thyme leaves on top, and season with black pepper. Roast for 18 to 20 minutes until softened and caramelized. Allow to cool slightly, then slice each half into wedges.
04 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well emulsified.
05 - In a large mixing bowl, gently combine the cooled farro, baby arugula or mixed greens, sliced red onion, and toasted walnuts. Pour the dressing over and toss until coated.
06 - Distribute the salad onto plates. Top each with roasted plum wedges and a sprinkle of crumbled feta if using. Serve immediately, or refrigerate and serve chilled.
# Expert Advice:
01 -
- Roasting the plums turns them jammy and irresistible, a secret touch that impresses everyone.
- This salad practically assembles itself and stays delicious whether warm or straight from the fridge.
02 -
- If you don’t thoroughly cool the farro, it’ll wilt your greens faster than you think.
- Using parchment paper under the plums prevents burnt-on honey disasters on your baking sheet.
03 -
- Roast a few extra plums for topping yogurt in the morning—it’s a game changer.
- A crack of fresh pepper over the plated salad revives the aroma even hours later.