Roasted Grape and Kale Salad


For the salad:

  • 1 heaping cup red grapes
  • ½ tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup farro
  • 1 bunch kale ribs removed and finely chopped
  •  cup roughly chopped candied pecans  can use regular pecans, walnuts, or almonds
  • ½ cup crumbled feta cheese goat cheese is good too

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Kosher salt and black pepper to taste


  • Preheat the oven to 400 degrees F. Place the grapes on a large baking sheet and drizzle with olive oil. Season with salt and black pepper, to taste. Roast for 25-30 minutes or until grapes are blistered and caramelized.
  • While the grapes are roasting, make the farro. Place 1 cup farro in a fine mesh sieve and rinse with cold water. Drain. Transfer to a medium sized pot that has a lid. Add 3 cups water and a pinch of salt. Bring to a boil and then reduce heat to low, cover, and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pot, drain it off. Fluff the farro with a fork and let cool to room temperature.
  • To make the dressing, in a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup or honey, mustard, and garlic. Season with salt and pepper, to taste.
  • Place chopped kale in medium bowl. Add the roasted grapes, cooked farro, candied pecans, and feta cheese. Drizzle with dressing and toss well. Serve immediately.
  • Note-if you don’t have farro, you can use quinoa or brown rice in this salad.

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