Farro is one of my favorite grains. Although it’s not cheap, it’s a necessary occasional indulgence. Here is another healthy, autumn-y salad. I added some grilled chicken. With or without, this salad is a pleaser. The roasted grapes (amazing flavor) added a rich sweetness that complemented the greens and chewy farro. The browned onions completed the flavor triad. Delicious.
Farro salad with oven roasted grapes and autumn greens (adapted from Martha Stewart)
3 cups seedless red grapes (about 1 pound), halved crosswise
coarse salt and freshly ground pepper
8 ounces farro
2 tablespoons coarsely chopped fresh rosemary
1/4 cup extra virgin olive oil
2 small onions, sliced into 1/2″ thick rounds
1 tablespoon sherry or red-wine vinegar
4 cups mixed small greens, like baby kale, baby swiss chard, red mustard, red mizuna
Preheat oven to 250 degrees F. Arrange grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Bake until grapes have shrunk to about half their size but are still juice, 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″. 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 2minutes 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 – 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. Recipe says makes 12 servings, but we think only 4! (maybe we gobbled a lot up, it was that good).