Ingredients
For the Salad:
- 1 heaping cup red grapes
- 1/2 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup farro
- 1 bunch kale, ribs removed and finely chopped
- 1 cup roughly chopped candied pecans (can use regular pecans, walnuts, or almonds)
- 1/2 cup crumbled feta cheese (goat cheese is a good alternative)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon pure maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Kosher salt and black pepper to taste
Instructions
- Roast the Grapes: Preheat the oven to 400°F (200°C). Place the red grapes on a large baking sheet, drizzle with 1/2 tablespoon olive oil, and season with salt and black pepper to taste. Roast in the oven for 25-30 minutes until the grapes are blistered and caramelized.
- Cook the Farro: Rinse 1 cup of farro under cold water using a fine mesh sieve. Drain well. Transfer the farro to a medium pot and add 3 cups of water along with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender but still slightly chewy. Drain any remaining liquid if necessary. Fluff the farro with a fork and allow to cool to room temperature.
- Prepare the Dressing: In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon maple syrup or honey, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with kosher salt and black pepper to taste.
- Assemble the Salad: In a medium bowl, combine the finely chopped kale, roasted grapes, cooked farro, chopped candied pecans, and crumbled feta cheese. Drizzle the dressing over the salad and toss gently but thoroughly to combine all ingredients. Serve immediately for best flavor and texture.
Notes
- If farro is unavailable, quinoa or brown rice can be substituted in this salad.
- Candied pecans add a sweet crunch, but regular pecans, walnuts, or almonds can be used instead.
- For a dairy-free version, omit feta cheese or substitute with a vegan cheese alternative.
- Make sure to remove kale ribs thoroughly for a tender salad texture.
- Salad is best served immediately but can be chilled for up to a day; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
