Roasted Plum Thyme Farro Salad (Printable Version)
Roasted plums, farro, thyme, walnuts and feta with a balsamic vinaigrette — bright, hearty and vegetarian.
# What You'll Need:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Plums
04 - 4 ripe plums, halved and pitted
05 - 1 tablespoon olive oil
06 - 1 tablespoon honey
07 - 1 teaspoon fresh thyme leaves
08 - Pinch of kosher salt
09 - Pinch of freshly ground black pepper
→ Salad Components
10 - 1/2 small red onion, thinly sliced
11 - 1/4 cup toasted walnuts, roughly chopped
12 - 1/4 cup crumbled feta cheese
13 - 2 cups arugula or baby spinach
14 - 2 tablespoons fresh parsley, chopped
→ Vinaigrette
15 - 3 tablespoons extra-virgin olive oil
16 - 1 tablespoon balsamic vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon honey
19 - 1/2 teaspoon fresh thyme leaves
20 - Kosher salt and freshly ground black pepper to taste
# How To Make:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Arrange plum halves cut-side up on the prepared baking sheet. Drizzle with olive oil and honey, then sprinkle with fresh thyme leaves, salt, and pepper. Roast for 15 to 18 minutes until tender and lightly caramelized. Set aside to cool.
03 - Rinse farro under cold running water. Combine farro, water, and salt in a medium saucepan and bring to a rolling boil. Reduce heat to a gentle simmer and cook uncovered for 25 to 30 minutes until grains are tender yet still pleasantly chewy. Drain any remaining liquid and let cool slightly.
04 - In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, and fresh thyme leaves until fully emulsified. Season with salt and pepper to taste.
05 - In a large mixing bowl, combine the cooked farro, sliced red onion, toasted walnuts, arugula, and parsley. Pour the vinaigrette over the mixture and toss gently until evenly coated.
06 - Slice the cooled roasted plums into wedges and arrange over the salad. Scatter crumbled feta across the top. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.
# Expert Advice:
01 -
- The contrast of sweet roasted plums against salty feta and peppery arugula is the kind of flavor pairing that makes people close their eyes when they take a bite.
- It works beautifully warm, at room temperature, or chilled, which means you can make it ahead and actually enjoy your own dinner party.
02 -
- If you over roast the plums they will collapse into jam, which still tastes wonderful but loses that beautiful visual impact, so check them at the 15 minute mark.
- Tossing the salad while the farro is still slightly warm helps it absorb the dressing more effectively than if everything is cold.
03 -
- Run your knife through the parsley right before adding it because cut herbs lose their brightness quickly and flat parsley makes the whole bowl look tired.
- A tiny splash of the warm plum juices from the roasting pan swirled into the dressing adds a layer of sweetness that no amount of honey can replicate.