Roasted Grape Farro Salad

22 May

This salad is inspired by a recent trip we took out west.

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I know what you’re thinking…”she just got back from visiting wineries in Sonoma and has this new appreciation for grapes and wine and came home ready to get her grape on in the kitchen.”

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As much as I wish that were true, it’s not. This meal is a recreation of an airport meal that I had on our way home. I know, so anticlimactic. I can promise you that this dish won’t be anticlimactic for your taste buds, though.

This would be the perfect side dish to contribute to your next “bring a dish to pass” gathering or can easily act as the main star for a light lunch or dinner. You can make it ahead of time and keep refrigerated for up to 3 days.

Did I mention that it’s also packed with fiber and healthy fats?

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If you’ve never been to the San Francisco airport, you should go. Seriously. Not only do they have awesome food selection (inspiration for this salad), but they have a yoga room! And yes, I practiced in it! And no, I wasn’t the only person in there!

After getting my “om” on and having a delicious lunch, I was ready for the long flight ahead!

Roasted Grape Farro Salad

Serves 4

For the Grapes:

3 cups red seedless grapes, detached from stems

1 tablespoon olive oil

Salt and pepper

For the Pesto:

1 cup arugula

1 clove garlic

3 tablespoons olive oil

1/4 cup grated parmesan cheese

Salt to taste

For the rest:

8 oz farro

Juice of half a lemon

1/2-1  tablespoon olive oil

¼ cup pine nuts, toasted (to toast a small amount of pine nuts, place in a non stick skillet over medium heat for 5-8 minutes until lightly browned)

1. Preheat oven to 425 degrees. Toss grapes with 1 tablespoon olive oil, salt, and pepper. Spread on a rimmed baking sheet lined with foil. Roast at  30-40 minutes, stirring occasionally until grapes start to burst and release some of the juice.

2. While the grapes are roasting, make the pesto. In a food processor, pulse together arugula, garlic, parmesan cheese, and salt to taste. Scrape down the sides. With the food processor running, gradually add olive oil until pesto reaches a smooth consistency. (the pesto could be made a day in advance)

3. Cook farro by adding it to a pot of boiling water. Cook for 10 minutes. Drain.

4. In a large bowl, combine farro, roasted grapes along with any juices on the pan, arugula pesto, and pine nuts. Toss with lemon  juice and olive oil.

 

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2 Responses to “Roasted Grape Farro Salad”

  1. Annie Herbstman May 22, 2014 at 4:16 pm #

    This looks amazing!! Love farro. can’t wait to try it. genius

    • deliciousbalance May 23, 2014 at 10:07 am #

      Let me know how you like it! I thought it was pretty delish! 🙂

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