Healthy Farro Salad With Autumn Greens And Roasted Grapes Recipes

HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES

Healthy Farro Salad with Autumn Greens and Roasted Grapes image

Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.

Provided by Martha Stewart

Yield Serves 8 to 10

Number Of Ingredients 8

Ingredients

8 ounces farro (about 1 1/2 cups)
Kosher 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)

Steps:

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

FARRO SALAD WITH OVEN-ROASTED GRAPES AND AUTUMN GREENS

Farro Salad with Oven-Roasted Grapes and Autumn Greens image

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.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 2h15m

Number Of Ingredients 9

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 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

Steps:

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.

HEALTHY WARM FARRO SALAD

Healthy Warm Farro Salad image

The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!

Provided by Cris

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
salt and ground black pepper to taste
2 cups chicken broth
1 cup farro
2 cups chopped kale
½ cup crumbled reduced-fat feta cheese

Steps:

Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.4 g, Cholesterol 9.1 mg, Fat 5.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 630.6 mg, Sugar 0.4 g

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