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Farro Salad with Oven-Roasted Grapes and Autumn Greens

  • servings: 10
Photography: DAVID M. RUSSELL

Ingredients

  • 8 ounces farro (about 1 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 6 cups seedless red grapes (about 1 1/2 pounds)
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, sliced into 1/4-inch rounds
  • 3 tablespoons red wine vinegar, plus more for seasoning
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
  • 8 ounces fresh goat cheese, crumbled (optional)

Directions

  1. Step 1

    Preheat oven to 425 degrees with a rack in the upper and lower thirds.

  2. Step 2

    In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.

  3. Step 3

    Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.

  4. Step 4

    Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.

  5. Step 5

    Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.

Source
Martha Stewart's Cooking School

Reviews (3)

  • 9 Sep, 2013

    Made this tonight, one third the recipe, turned out great! 1st time for kale and farro, skipped the salt because I cooked the farro in chicken stock. No trouble with roasting the onions and grapes, just kept an eye on them. Hubby liked it too!

  • 8 Jul, 2013

    This recipe was a huge disappointment. It looked so great on TV. I took the onions and grapes out of the oven 15 minutes early, and they were already burned. Not roasted or carmelized - the onion was literally black and crunchy. There were a couple of slices I could salvage, but most the onion was ruined. I was able to salvage more of the grapes, but many of them had charred as well. Usually I enjoy Martha's recipes, so I may try again, but with a lower temp oven for less time.

  • 26 Jun, 2013

    This recipe did not work for me. The 425 degree oven was too hot and the tablespoon of salt added to the farro made the dish very, very salty.