Atlantic Shores' Farro Salad - Great dish to bring to a summer BBQ
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Recipes

Atlantic Shores’ Farro Salad

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!

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Salad Ingredients
 1 ½ cups red grapes
 ½ tbsp olive oil
 Salt and black pepper, to taste
 2 cups farro, cooked
 1 bunch kale, ribs removed and finely chopped
 1 cup roughly chopped candied pecan
 ½ cup crumbled goat cheese
Dressing Ingredients
 ¼ cup olive oil
 2 tbsp balsamic vinegar
 1 tbsp lemon juice
 1 tsp pure honey
 1 tsp Dijon mustard
 1 clove garlic, minced
 1 tsp thyme leaves
 1 tsp oregano leaf
 1 tsp sage leaf
 Kosher salt and black pepper, to taste
Directions
1

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.

2

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.

3

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.

4

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

Ingredients

Salad Ingredients
 1 ½ cups red grapes
 ½ tbsp olive oil
 Salt and black pepper, to taste
 2 cups farro, cooked
 1 bunch kale, ribs removed and finely chopped
 1 cup roughly chopped candied pecan
 ½ cup crumbled goat cheese
Dressing Ingredients
 ¼ cup olive oil
 2 tbsp balsamic vinegar
 1 tbsp lemon juice
 1 tsp pure honey
 1 tsp Dijon mustard
 1 clove garlic, minced
 1 tsp thyme leaves
 1 tsp oregano leaf
 1 tsp sage leaf
 Kosher salt and black pepper, to taste

Directions

Directions
1

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.

2

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.

3

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.

4

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

Atlantic Shores’ Farro Salad