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FarroMuscatSalad

Hearty farro and Chilean grapes are a perfect combination for lunch. Toss in onion, parmigiano cheese, with a few turns of salt and pepper to create a lunch that is satisfying and flavourful. Make this Chilean grapes and farro salad as a side or lunch full of fibre and intriguing texture.

4

Chilean Grapes and Farro Salad

15 minPrep Time

30 minCook Time

45 minTotal Time

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Recipe Image

Ingredients

    For the farro:
  • 1 cup (250 mL) uncooked farro perlato
  • 3 cups (750 mL) water
  • Salt and pepper to taste
  • 2 cups (500 mL) Chilean grapes, halved
  • 2 tbsp (30 mL) + 2 tbsp (30 mL) extra virgin olive oil
  • 1 small, or 1/2 large, red onion, sliced
  • 1 tbsp (15 mL) fresh rosemary, finely chopped
  • 1/2 cup (125 mL) parmigiano cheese, grated
  • For the vinaigrette:
  • 1/4 cup (60 mL) white wine vinegar
  • 1 tsp (5 mL) pomegranate molasses
  • 1 tbsp (15 mL) Dijon mustard
  • 1/3 cup (85 mL) extra virgin olive oil
  • 2 cups salad greens*

Instructions

  1. Prepare farro as directed on package, toss with salt and pepper and cool.
  2. While the farro is cooking, toss 1 cup (250 mL) of the halved grapes with 2 tbsp (30 mL) olive oil, salt and pepper. Reserve remaining 1 cup of grapes (250 mL) for later. Place in baking dish and roast, in a 350ºF (200ºC) oven, for approximately 20 minutes, or until their juice has been extracted and grapes are soft. Remove from oven and allow to sit at room temperature.
  3. Heat 2 tbsp (30 mL) of olive oil in a sauté pan. Add onions and sauté over medium heat until soft and slightly browned. Add salt and pepper to taste. Set aside to cool.
  4. Mix vinaigrette: In a bowl, whisk together vinegar, pomegranate molasses, mustard and juice from roasted grapes. Whisk in olive oil in a thin stream until emulsified. Whisk in salt and pepper to taste as well as chopped rosemary.
  5. Toss salad: Place sautéed onions and roasted grapes into bowl with farro. Add half of the vinaigrette and the parmigiano cheese. Toss to coat evenly. Add in 1 cup uncooked, reserved, grapes. Toss in greens. Add additional vinaigrette, as needed.** Taste and add salt and pepper to needed. Serve immediately.

Notes

* If using hearty greens such as kale or cabbage, you can toss the salad while the other ingredients are still warm. Hearty greens are also recommend if you are making this salad in advance or if it will be sitting out for a while.
** Farro tends to soak up the dressing, you will need more vinaigrette than with other salads. To save time, could also use a prepared vinaigrette

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http://producemadesimple.ca/chilean-grapes-and-farro-salad/

Recipe kindly provided by our feature member, Fruits from Chile.

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