Roasted Grape and Farro Salad
Farro in a light vinaigrette with roasted grapes, shallots, and mushrooms - and chèvre!
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons salt
4 cups cooked farro
2 shallots, sliced into rings
8 ounces baby bella mushrooms
6 ounces red seedless grapes
1 teaspoon fresh thyme leaves
4 ounces chèvre
2 tablespoons chopped pistachios
Instructions
Preheat oven to 400F. To make the dressing, combine 3 tablespoons of olive oil, lemon juice, and 1 teaspoon salt.
Mix the dressing into the farro; set aside.
In a medium bowl, combine shallots, mushrooms, grapes, thyme, remaining olive oil and remaining salt. Transfer to a parchment lined sheet tray and roast for 30 minutes. Cool for 10 minutes.
Combine roasted mixture with the farro and top with crumbles of the chèvre and pistachios.
Roasted Grape and Farro Salad
Ingredients
Instructions
- Preheat oven to 400F. To make the dressing, combine 3 tablespoons of olive oil, lemon juice, and 1 teaspoon salt.
- Mix the dressing into the farro; set aside.
- In a medium bowl, combine shallots, mushrooms, grapes, thyme, remaining olive oil and remaining salt. Transfer to a parchment lined sheet tray and roast for 30 minutes. Cool for 10 minutes.
- Combine roasted mixture with the farro and top with crumbles of the chèvre and pistachios.
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