Roasted grape and farro salad
Shahir Massoud uses seasonal ingredients to make a delicious roasted grape and farro salad made with radicchio, arugula, and goat cheese.
SERVES
3
TO
4
Ingredients
Roasted Grapes
- 3 cups red seedless grapes
- 1 tablespoon olive oil
- Salt to season
Farro Salad
- 1/2 cup farro
- Salt to taste
To Serve
- 1/2 head radicchio, finely chopped
- 1 cup baby arugula
- 2 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1/2 cup goat cheese
- Salt and pepper to taste
Directions
For the Grapes
- Preheat your oven to 425 degrees. Coat the grapes in the olive oil, then season with a pinch of salt.
- Transfer to a baking tray then place in the oven. Roast for 20 - 25 minutes, then remove and cool completely.
For the Farro
- To cook the farro, place in a pot of salted, boiling water (just as you would cook pasta) and cook until tender, 15 to 20 minutes.
- Strain and allow to cool completely.
To Serve
- When ready to serve dinner, add the cooled grapes, farro, radicchio, goat cheese, and arugula to a large mixing bowl.
- Drizzle in the balsamic vinegar and olive oil.
- Season with salt and pepper, then top with the goat cheese. Enjoy!
