Warm Caramelized Grape & Farro Salad
This salad has so much flavor, texture, and goodness going on that it could be a stand-alone main. That’s one way to do it. Or, you could serve it alongside something as simple as my Slow-Roasted Sunday Tomato Soup to something as elegant as my Feta Marinated Chicken. It will dazzle and delight any which way!
- 1 c. pearled or semi-pearled farro (see TIP A below), rinsed and uncooked
- 4 c. low-sodium chicken or vegetable broth (avoid vegetable stock or mushroom-based vegetable broth)
- 2 tsp. kosher salt, divided
- 1 tsp. dried oregano
- 1.5 c. red seedless grapes, halved
- 1 medium shallot, very thinly sliced (about 1/3 c.)
- 1 tbsp. maple syrup
- 3 tbsp. extra virgin olive oil, divided
- juice of 1/2 lemon
- 1/4 tsp. fresh ground black pepper
- 3 tbsp. chopped fresh mint
- 3-4 c. baby spinach leaves
- 1/2 c. sliced almonds, toasted (see TIP B below)
- 2/3 c. shaved ricotta salata cheese (or Pecorino Romano for stronger flavor)
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Put the farro in a dry, medium saucepan and let it toast briefly (2-3 minutes) over medium heat while stirring constantly. Then add the chicken or vegetable broth, 1 teaspoon kosher salt, and dried oregano. Bring the contents to a vigorous boil. Once boiling, reduce the heat to medium-low to keep it at a gentle bubble until the farro cooks through (approximately 18-20 minutes for pearled or semi-pearled, see TIP A for more detail). Cooked farro should be tender and chewy, like al dente pasta (not mushy). It will not absorb all of the broth, so be sure to check it periodically much like you would when cooking pasta. Once done, thoroughly drain.
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Combine the halved grapes and thinly sliced shallot at the center of a large, rimmed baking sheet that has been lightly sprayed with non-stick cooking spray. Coat the grapes and shallot in the maple syrup, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Gently toss the ingredients with your hands and then spread them across the baking sheet in a single layer. Put the baking sheet on the top-most rack of a pre-heated 400° oven for 5 minutes. After 5 minutes, turn your oven to broil and watch closely for an additional 4-6 minutes as the grapes bubble and caramelize. Once done, pull the pan from the oven and set aside.
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Meanwhile, whisk together the remaining 2 tablespoons olive oil, lemon juice, black pepper, and remaining 1/2 teaspoon kosher salt in a large bowl. Add the mint and baby spinach leaves and toss to coat the leaves in the dressing.
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Add the warm drained farro, half of the toasted almonds, and half of the cheese to the dressed spinach leaves and gently toss. Then add the caramelized grapes and shallot and any of the residual pan juices or caramelized bits and gently toss again. Transfer the salad to a serving bowl and top with the remaining almonds and cheese. Serve and enjoy!
TIP A: Unless you've purchased farro that states "whole grain" on the package, then chances are it is pearled or semi-pearled. Pearled and semi-pearled farro are the most common varieties found in grocery stores today because they keep longer and cook faster than whole grain farro. "Pearling" simply means that the grains were polished to remove or partially remove the outer bran layer that tends to turn rancid a lot earlier than the rest of grain. Farro is unique (relative to other grains) in that its nutrients are fairly evenly distributed. Thus, even when the farro bran is polished or partially polished away, a lot of healthy nutrients still remain. Bottom line, pearled and semi-pearled farro are still very nutrient-rich and much better for you than many other processed grains. I often opt for semi-pearled farro (or "scratched" as it is sometimes described) which has some of the bran remaining and cooks in about 20-25 minutes. If you go with whole grain farro, just be sure to adjust your cooking time (usually double).
TIP B: I strongly recommend toasting any nuts when using them as a salad topper or finishing ingredient. Doing so significantly amplifies their flavor and takes just minutes. Simply distribute the nuts across the bottom of a dry skillet over medium heat. Shake periodically and watch closely as they develop a brownish hue. After 2-4 minutes they should be done. Immediately transfer the toasted nuts to a dish or plate since the retained heat of the skillet can continue to brown them beyond your desired toasting point.