Roasted Grape and Farro Kale Salad
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.67 out of 5 stars
(6)
Ingredients
- 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 good too)
- 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
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Preparation
Step 1
Preheat the oven to 400 degrees F. Place the grapes on a large baking sheet and drizzle with olive oil. Season with salt and black pepper, to taste. Roast for 25-30 minutes or until grapes are blistered and caramelized.
Step 2
While the grapes are roasting, make the farro. Place 1 cup farro in a fine mesh sieve and rinse with cold water. Drain. Transfer to a medium sized pot that has a lid. Add 3 cups water and a pinch of salt. Bring to a boil and then reduce heat to low, cover, and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pot, drain it off. Fluff the farro with a fork and let cool to room temperature.
Step 3
To make the dressing, in a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup or honey, mustard, and garlic. Season with salt and pepper, to taste.
Step 4
Place chopped kale in medium bowl. Add the roasted grapes, cooked farro, candied pecans, and feta cheese. Drizzle with dressing and toss well. Serve immediately.
Step 5
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Chef's notes
If you don't have farro, you can use quinoa or brown rice in this salad.
