Roasted Grape Farro Kale Salad
Ingredients
The salad
-
1
heaping cup
red grapes
-
½
tablespoon
olive oil
-
to taste
salt and black pepper
-
1
cup
farro
-
1
bunch
kale, ribs removed and finely chopped
-
1
cup
roughly chopped candied pecans
-
½
cup
crumbled feta cheese
The dressing
-
¼
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
-
to taste
Kosher salt and black pepper
Instructions
- Preheat the oven to 400°F.
- Place the grapes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the grapes for 25-30 minutes until blistered and caramelized.
- While the grapes roast, rinse the farro and drain it.
- Cook the farro in a pot with water and a pinch of salt, bringing it to a boil, then reducing to low and covering for 25-30 minutes.
- If there's excess liquid, drain it and fluff the farro with a fork, letting it cool.
- Whisk together the dressing ingredients in a small bowl or jar, seasoning to taste.
- In a medium bowl, combine chopped kale, roasted grapes, cooked farro, candied pecans, and feta cheese.
- Drizzle with dressing and toss well before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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