Farro, Grape and Celery Salad: A Nutritious and Flavorful Winter Delight

When the cold weather rolls in, fresh summer produce becomes a distant memory, and hearty, nutrient-packed dishes take center stage. This Farro, Grape, and Celery Salad is one of my favorite winter recipes—simple to make, bursting with flavor, and loaded with vitamins and antioxidants to help you feel your best all season long.

Combining sweet, juicy grapes with crunchy celery, chewy farro, and a tangy red wine vinegar dressing, this salad is as visually stunning as it is delicious. Whether you serve it as a side dish, a light lunch, or even a vegetarian main course, it’s sure to impress.

Why You’ll Love This Salad

1. Seasonally Friendly Ingredients: With ingredients like kale, celery, grapes, and walnuts, this dish is perfect for colder months when farmer’s markets are closed but you still crave something fresh and vibrant.
2. Nutrient-Rich: Packed with antioxidants, fiber, and healthy fats, this salad is as good for your body as it is for your taste buds.
3. Versatile and Easy: Whether you’re meal prepping for the week or whipping up a quick dish for guests, this recipe is a breeze to put together.

Key Ingredients and Flavor Highlights

Tangy Red Wine Vinegar Dressing: A simple blend of olive oil, vinegar, and a hint of sugar ties all the flavors together.

Farro: A hearty ancient grain that provides a satisfying chew and a nutty flavor, making it the perfect base for this salad. *See gluten-free options below.

Seedless Grapes: Add natural sweetness and a pop of color that complements the vibrant green kale and parsley.

Celery and Walnuts: Bring a delightful crunch and balance to the softer textures.

Tangy Red Wine Vinegar Dressing: A simple blend of olive oil, vinegar, and a hint of sugar ties all the flavors together.

Print

Farro, Grape and Celery Salad

Ingredients

• 2 cups farro
• 2 cups seedless grapes, halved
• 1 cup kale
• 1 cup flat leaf parsley
• 4 celery stalks
• 1 cup toasted walnuts, chopped
• 2 tsp salt
• 1/4 tsp pepper
• 1/3 cup red wine vinegar
• 1/4 cup olive oil
• 2 tsp sugar

Instructions

Cook the Farro

1. Bring a large pot of water to a boil. Add the farro and 1 teaspoon of salt. Cook for 15-20 minutes until tender but still chewy. Drain and set aside to cool.

Prepare the Dressing

1. Whisk together the remaining teaspoon of salt, black pepper, sugar, olive oil, and red wine vinegar. Set aside.

Prep the Vegetables

1. Slice the grapes in half.

2. Cut the celery into thin half-moon slices.

3. Remove tough stems from the kale and slice the leaves into thin ribbons.
4. Chop the parsley.

Assemble the Salad

1. In a large bowl, combine the cooked farro, grapes, celery, kale, and parsley. Pour the dressing over the salad and toss to coat evenly.

Add Walnuts + Serve

1. Sprinkle the toasted walnuts on top just before serving for extra crunch.

Pro Tips

• For even more flavor, try massaging the kale with a small amount of olive oil and salt before mixing it into the salad.
• This salad stores well in the fridge for up to 3 days, making it great for meal prep. Just keep the walnuts separate until ready to serve to maintain their crunch.

Gluten-Free Options

Farro is an ancient grain made from wheat varieties, so it contains gluten. This makes it unsuitable for individuals with celiac disease or those who are gluten-intolerant.

If you’re looking for a gluten-free substitute in recipes like your Farro, Grape, and Celery Salad, consider these alternatives:

• Quinoa: A naturally gluten-free grain with a similar chewy texture.
• Brown Rice: Slightly softer but still a great substitute for farro in salads.
• Sorghum: Offers a similar nutty flavor and texture.
• Millet: Another gluten-free option with a slightly sweeter taste.

You can easily modify the recipe by swapping farro with any of these substitutes while keeping the dish delicious and suitable for gluten-free diets.

Perfect Pairings and Occasions

This Farro, Grape, and Celery Salad is versatile enough to pair with just about anything. Serve it as a side dish with roasted vegetables or a hearty soup for a cozy winter dinner. It also shines as a standalone meal for lunch or as a light, refreshing addition to holiday spreads.