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Atlantic Shores Farro Salad

farro salad (1)

Farro is a very versatile grain and the centerpiece of this favorite seasonal salad from our Executive Chef Kyle Pafford. Bring it to your next BBQ, and you’ll be a hit!

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


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 a 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 you desire. Season with salt and pepper, to taste.

Place chopped kale in a medium bowl. Add the roasted grapes, cooked farro, candied pecans, and goat cheese. Drizzle with dressing and toss well. Serve immediately. Serves: 4

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