New This Month

Healthy Farro Salad with Oven-Roasted Grapes and Autumn Greens

  • Servings: 10

Photography: DAVID M. RUSSELL


  • 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)


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

  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. 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. 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. 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.

Reviews Add a comment

  • AStur
    5 OCT, 2014
    My apologies, my review was for an almost identical recipe of Martha's. After posting I realized this specific recipe mentioned seedless grapes.
  • 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.
  • indiegarden4table
    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!
  • KatefromCarolina
    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.
  • gwsantos
    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.