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A salad of cooked farro, sliced red grapes and celery with kale look beautiful in a plain white bowl.

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.