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
- 1 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.