Food & Cooking Recipes Salad Recipes Farro Salad with Oven-Roasted Grapes and Autumn Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings: 12 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. Ingredients 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 ½ cups) 2 tablespoons coarsely chopped fresh rosemary ¼ cup extra-virgin olive oil 2 small red onions, sliced into ½-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 Directions 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. 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. 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. Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes. Cook's Notes Substitution: If you can't find Concord grapes, add 1/4 cup best-quality store-bought grape juice to the salad when dressing it. Rate it Print