This is one of my favorite salads. Not many people know what Farro is, but it is a very versatile grain, which takes on whatever flavor you give it. If you’re not feeling adventurous with this grain, you can replace it with brown rice or quinoa.
The salad is very simple to make, but packs a good flavor, and is perfect for all of the those BBQs coming up this season. Bring it, and you’ll be a hit -- with your friends asking you for more! Serves: 4 servings
Salad Ingredients 1.5 cup red grapes 1/2 tablespoon olive oil Salt and black pepper, to taste 2 cup farro, cooked 1 bunch kale, ribs removed and finely chopped 1 cup roughly chopped candied pecan 1/2 cup crumbled goat cheese Dressing Ingredients 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 1 teaspoon pure honey 1 teaspoon Dijon mustard 1 clove garlic, minced 1 t thyme leaves 1 t oregano leaf 1 t sage leaf Kosher salt and black pepper, to taste Directions 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 15-20 minutes or until grapes are blistered and caramelized. While the grapes are roasting, remove the stem from the kale. Thinly slice the kale leaf, put in strainer and wash off before adding it to the cooked farro. To make the dressing, add all the ingredients into a blender except the oil. Blend until one uniform mixture. On medium high speed slowly add the oil for proper emulsification. Keep adding oil until reaches the thickness that you desire. Season with salt and pepper, to taste. Place chopped kale in medium bowl. Add the roasted grapes, cooked farro, candied pecans, and goat cheese. Drizzle with dressing and toss well. Serve immediately.
Recipe by Kyle Pafford, Executive Chef at Atlantic Shores Retirement Community