No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Farro Salad with Oven-Roasted Grapes and Autumn Greens

Chewy farro -- an Italian whole grain -- is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release their juices. The Concord grapes aren't seedless, but they make a beautiful garnish.

  • Prep:
  • Total Time:
  • Yield: Serves 12
Farro Salad with Oven-Roasted Grapes and Autumn Greens

Source: Martha Stewart Living, November 2010


  • 3 cups seedless red grapes (about 1 pound), halved crosswise
  • Coarse salt and freshly ground pepper
  • 2 bunches Concord grapes
  • 8 ounces farro (about 1 1/2 cups;
  • 2 tablespoons coarsely chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, sliced into 1/2-inch-thick rounds
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna


  1. Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.

  2. Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.

  3. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.

  4. Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.

Cook's Note

Substitution: If you can't find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it.

Reviews (2)

  • noriegafamily 26 Nov, 2014

    Was wondering if anyone roasted the grapes one day before and it still turned out well? Thanks!

  • AStur 5 Oct, 2014

    So taste wise this is a fantastic recipe. Would happily make again with one change - seedless grapes! We are so used to seedless grapes in the US being the majority on offer that as I picked up the concord grapes seeds never crossed my mind. As the concord grapes were roasted whole... well, those little buggers are like small rocks. So glad that I made this just for myself and not others. Sound like the warning on the hair dryer to not put in water, but, maybe mention seeds in the ingredients.

Related Topics