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Dinner

Mediterannean Farro Salad with Lemon Thyme Dressing

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

Servings
4
Prep Time
25 min
Duration
60 min

Ingredients

  • 2 cups red grapes

    2 tbsp extra-virgin olive oil, divided

    ¼ tsp each sea salt and ground black pepper, divided

    1 cup whole-grain farro

    3 tbsp fresh lemon juice + 1 tsp lemon zest

    2 tbsp white wine vinegar

    2 tbsp chopped fresh thyme

    4 cups baby spinach

    ½ cup crumbled feta cheese

    ¼ cup chopped Kalamata olives

    ¼ cup toasted unsalted pecans

Preparation

1. Preheat oven to 400°F. Spread grapes on a parchment-lined baking sheet; drizzle with 1 tsp oil. Sprinkle with ⅛ tsp each salt and pepper. Roast until blistered, 15 minutes. Set aside to cool.

2. Meanwhile, place farro in large pot with 4 cups water; bring to a boil. Cover and reduce heat to low. Cook until tender, 25 to 30 minutes. Drain and spread on a separate baking sheet to cool, 7 to 10 minutes.

3. Meanwhile, make dressing: In a small bowl, mix together lemon juice and zest, vinegar, remaining 5 tsp oil, thyme and remaining ⅛ tsp each salt and pepper.

4. In a large bowl, combine farro, grapes, spinach, feta, olives and pecans. Drizzle with dressing; toss gently to combine.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 417
  • Carbohydrate Content 54 g
  • Cholesterol Content 17 mg
  • Fat Content 19 g
  • Fiber Content 8 g
  • Protein Content 12 g
  • Saturated Fat Content 5 g
  • Sodium Content 458 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 3 g