HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES
Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with a rack in the upper and lower thirds.
- In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
- Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
- Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
- Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
FARRO SALAD WITH OVEN-ROASTED GRAPES AND AUTUMN GREENS
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
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.
POMEGRANATE, CHICKEN AND FARRO SALAD
This chicken and pomegranate salad is special-simple, yet sophisticated-and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
Nutrition Facts : Calories 482 calories, Fat 24g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.
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- Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.
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