Description
1 cup farro, cooked according to package instructions
1 cup red grapes, halved
1 tablespoon olive oil
1/2 cup ricotta cheese
1/4 cup chopped walnuts, toasted
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Honey Lemon Dressing:
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the halved grapes with 1 tablespoon of olive oil and spread them evenly on the baking sheet. Roast for 15-20 minutes, until soft and caramelized.
While the grapes are roasting, whisk together all dressing in a small bowl. Set aside.
In a large bowl, combine the cooked farro, roasted grapes, toasted walnuts, and fresh basil.
Drizzle the honey lemon dressing over the salad and toss gently to combine.
Top with dollops of ricotta cheese, season with salt and pepper, and serve warm or at room temperature.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, cook 1 cup of farro according to package directions, then set aside to cool slightly. While the farro cooks, preheat your oven to 400°F (200°C) and line a baking sheet. Toss 1 cup of halved red grapes with 1 tablespoon of olive oil, spread them on the sheet, and roast for 15-20 minutes until they burst and caramelize. Simultaneously, toast 1/4 cup of chopped walnuts in a dry skillet over medium heat for 3-5 minutes, watching carefully to prevent burning. As the grapes roast, prepare the dressing by vigorously whisking 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until emulsified. In a large mixing bowl, combine the warm farro, roasted grapes, toasted walnuts, and 2 tablespoons of chopped fresh basil. Drizzle the dressing over and toss to coat everything evenly. Finally, gently fold in 1/2 cup of ricotta cheese, leaving it in distinct dollops, and season with the remaining salt and pepper.
Serving Suggestions
This versatile salad works beautifully as a main course for a light lunch or a substantial side dish. For a complete meal, serve it alongside grilled chicken, seared salmon, or roasted pork tenderloin. It’s perfect for meal prep—store the dressed farro mixture and ricotta separately, then combine just before eating. To elevate presentation, serve on a platter garnished with extra basil leaves and a final drizzle of honey.
How-to Summary
In short: cook farro, roast grapes with oil, toast walnuts, and whisk the dressing. Combine all components in a bowl, dress, and top with ricotta. Season and serve warm.
Frequently Asked Questions
Can I substitute the farro?
Yes. Farro can be replaced with an equal amount of cooked quinoa, barley, or even brown rice for a similar hearty texture.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Add fresh ricotta when serving leftovers.
Can I make this salad vegan?
Absolutely. Omit the ricotta or use a vegan alternative, and substitute the honey in the dressing with maple syrup or agave nectar.
Why roast the grapes?
Roasting concentrates the grapes’ sweetness and adds a deeper, caramelized flavor that contrasts wonderfully with the tangy dressing and creamy cheese.
Is it necessary to toast the walnuts?
Yes, toasting is highly recommended. It unlocks the nuts’ oils, enhancing their flavor and adding a crucial crunchy texture to the salad.
Common Mistakes to Avoid
- Overcooking the farro, which makes it mushy. Aim for a tender but chewy (al dente) texture.
- Skipping the toasting step for the walnuts, resulting in a bland, soft nut.
- Whisking the dressing inadequately, causing it to separate instead of forming a cohesive emulsion.
- Mixing the ricotta cheese in too vigorously. Gently fold it in to maintain its creamy, distinct dollops.
- Using bottled lemon juice instead of fresh, which lacks the bright, vibrant acidity the dressing needs.
Conclusion
This Roasted Grape and Farro Salad is a celebration of textures and flavors, balancing sweet, tangy, creamy, and crunchy elements. It’s a simple yet sophisticated dish that comes together in about 30 minutes, making it ideal for both weeknight dinners and entertaining. By following the detailed guide and avoiding common pitfalls, you can create a memorable and nutritious meal that is sure to impress.