Farro Salad with Grapes, Feta and Pistachios
By Sammi Brondo — July 24, 2024
This post is sponsored by Grapes from California. All thoughts and opinions are my own.
Can I be real for a minute? I’m not that into cooking animal protein.
I do, occasionally. But I also love any meal that utilizes plant-based protein too.
Enter: this Farro Salad with California Grapes, Feta, and Pistachios. It’s so good.
It has so many different and delicious flavors and textures: juicy, sweet grapes from California hearty, nutty farro, crunchy pistachios, and creamy, salty feta. Then, everything is tied together with a sweet and tangy vinaigrette.
Not only is this salad beyond delicious, but it’s not lacking on nutrients either.
It has plenty of plant-based protein and fiber to make it a filling meal on its own. And it’s a really heart healthy meal, too.
Both the dinosaur kale and the grapes are good sources of vitamin K, a heart healthy fat-soluble vitamin.
The pistachios also contain fiber and heart healthy unsaturated fats.
And grapes have polyphenols which also contribute to heart health.
I typically buy a few pounds of grapes a week, thanks to my fruit loving toddler. I love that they’re not only nutritious, but also versatile too.
I chop them up for my daughter as a snack, add them to savory salads like this one, and even add them to chicken salad and tuna salad. They’re the ideal fruit!
Enjoy this salad on its own as an easy meal, or serve it for any fall get togethers. It’s a meal everyone will love.
Tip: prepare the farro ahead of time to make this even easier to make. Once the farro is cooked, it should only take about 15 minutes to prepare the entire salad.
Cook the farro and prep ingredients
Add the farro to a pot of boiling water and stir. Turn the heat down to low and simmer for about 30 minutes, until the farro is soft. Drain and set aside.
Thinly slice the kale. Cut the grapes in half and roughly chop the pistachios. Gently crumble the feta cheese.
Prepare the vinaigrette
In a small bowl, add all the vinaigrette ingredients and whisk well.
Set aside.
Prepare the salad
Add the kale, sliced grapes, pistachios, and crumbled feta to a bowl.
Toss the salad with the dressing
Add the cooked farro to a large bowl. Add the kale, grapes, pistachios, and feta. Toss with the dressing and serve (if preparing ahead of time, wait to add the dressing until ready to serve or eat).
Ingredients
- ¾ cup dry farro about 1 ½ cups, cooked
- 1 bunch dinosaur kale thinly sliced
- 1 cup red grapes sliced in half
- ¾ cup salted pistachios roughly chopped
- 2/3 cup cheese crumbled
Vinaigrette
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 lemon juiced
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons honey
- Salt
- Pepper
Instructions
- Add the farro to a pot of boiling water and stir. Turn the heat down to low and simmer for about 30 minutes, until the farro is soft. Drain and set aside.
- Prepare the vinaigrette. In a small bowl, add all the vinaigrette ingredients and whisk well. Set aside.
- Thinly slice the kale. Cut the grapes in half and roughly chop the pistachios. Gently crumble the feta cheese.
- Add the cooked farro to a large bowl. Add the kale, grapes, pistachios, and feta. Toss with the dressing and serve (if preparing ahead of time, wait to add the dressing until ready to serve or eat).
