Warm Farro Salad with Roasted Fennel and Grapes

Warm farro salad with caramelized roasted fennel, sweet grapes, peppery arugula, walnuts, and balsamic for an easy vegetarian grain salad.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 2 cups cooked farro
• 1 fennel bulb
• 1 cup grapes
• 2 cups arugula
• 0.333 cup walnuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Trim the fennel, remove the core, and slice the bulb into 1/2-inch wedges. Toss the fennel and grapes with olive oil, salt, and pepper on a rimmed baking sheet. (about 5 min) — 425°F
2. Roast the fennel and grapes for 20 to 25 minutes, turning once, until the fennel is tender and browned at the edges and the grapes are softened and caramelized. (about 25 min) — 425°F
3. Warm the cooked farro in a large oven-safe skillet or baking dish for 5 minutes, stirring once, until heated through. (about 5 min) — 425°F
4. Toss the warm farro with the roasted fennel, grapes, arugula, walnuts, and balsamic vinegar. Let stand for 2 minutes so the arugula softens, then serve warm. (about 2 min)