Roasted Grape & Farro Bowl

Farro, an ancient Mediterranean grain, anchors this lunch bowl with nutty chew. Roasting seedless red grapes until blistered concentrates their sweetness, then they mingle with peppery arugula, cool cucumber, feta, and herbs in a honey-kissed vinaigrette.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 1/2 cups pearled farro
• 3 cups seedless red grapes
• 4 cups baby arugula
• 1 English cucumber
• 3/4 cup crumbled feta cheese
• 1/3 cup toasted pumpkin seeds
• 1/3 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F. Rinse the farro under cold water, then cook in salted boiling water according to package timing until tender with a pleasant chew, usually 20 to 25 minutes. Drain well and spread on a sheet pan to cool slightly.
2. 2Toss the whole seedless red grapes with a drizzle of olive oil and salt on a rimmed baking sheet. Roast until skins blister and juices start to caramelize, 12 to 15 minutes, shaking once halfway.
3. 3While grapes roast, whisk remaining olive oil, red wine vinegar, honey, minced garlic, lemon zest, salt, and pepper into a bright vinaigrette.
4. 4Dice the cucumber into small cubes. Roughly tear the mint and basil.
5. 5In a large bowl combine the warm farro with half the vinaigrette so the grains absorb the dressing.
6. 6Add arugula, cucumber, roasted grapes (and any sheet-pan juices), remaining vinaigrette, and most of the herbs. Toss gently so grapes stay mostly whole.
7. 7Divide into bowls. Top each with crumbled feta, toasted pumpkin seeds, and the rest of the fresh herbs. Serve warm or at room temperature for an easy midday grain bowl.