Best 2 Healthy Farro Salad With Autumn Greens And Roasted Grapes Recipes

**Autumn is a season of abundance, with a bounty of fresh, flavorful produce. This healthy farro salad celebrates the best of the season with roasted grapes, crisp apples, crunchy walnuts, and tender farro.**

**The salad is a hearty and satisfying main course or side dish, and it's also a great way to use up leftover roasted chicken or turkey. The farro is a nutty, chewy grain that is high in fiber and protein, and the roasted grapes add a touch of sweetness and complexity. The apples and walnuts add crunch and texture, and the dressing is a tangy, flavorful combination of olive oil, vinegar, honey, and Dijon mustard.**

**In addition to the main salad recipe, this article also includes recipes for roasted grapes, roasted chicken or turkey, and a simple vinaigrette dressing. With these recipes, you can easily create a delicious and healthy fall meal that is sure to impress your family and friends.**

Here are our top 2 tried and tested recipes!

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

Tips:

Use Fresh, Seasonal Ingredients: For the best flavor, choose fresh, seasonal autumn greens and roasted grapes.
Roast the Grapes: Roasting grapes intensifies their sweetness and flavor, making them a perfect addition to this salad.
Cook the Farro Properly: Farro can be cooked in a variety of ways, but for this salad, it is best to cook it in boiling water until it is tender but still has a slight bite.
Make the Dressing Ahead of Time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Assemble the Salad Just Before Serving: This will help prevent the greens from wilting.

Conclusion:

This healthy farro salad with autumn greens and roasted grapes is a delicious and nutritious meal that is perfect for fall. It is packed with fiber, vitamins, and minerals, and it is also a good source of protein. The roasted grapes add a touch of sweetness and flavor, and the dressing is light and tangy. This salad is easy to make and can be served as a main course or a side dish.