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Healthy Farro Salad with Oven-Roasted Grapes and Autumn Greens

Recipe photo courtesy of David M. Russell



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How would you rate this recipe?
  • joan.gabrielso1
    21 MAR, 2018
    It was a wonderful, comforting salad/side. The textures and flavors work well together. I served it to a group of ten who all were surprised by the flavorful results of very simple ingredients. It tastes great as leftovers the next day too!
  • 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.

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