Grape and Farro Salad with Pepitas
Grape and Farro Salad with Pepitas is a vibrant dish that combines sweet red grapes, hearty farro, crunchy pumpkin seeds, and tangy feta cheese. Tossed in a zesty lemon-olive oil dressing, this salad bursts with color and flavor, making it perfect for any occasion. Ideal for meal prep or entertaining, you’ll find it’s not just delicious but also visually stunning—guaranteeing compliments from family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: American
Ingredients
Scale
- 1 cup pearled farro
- 1 cup red grapes, halved
- ½ cup pumpkin seeds (pepitas)
- ½ cup crumbled feta cheese
- ¼ cup fresh mint, chopped
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the farro: Boil salted water in a pot, add farro, and cook for 25-30 minutes until tender. Drain excess water.
- 2. Prepare grapes: Rinse and halve the grapes.
- 3. Toast pepitas: In a dry skillet over medium heat, toast pepitas for 3-5 minutes until fragrant.
- 4. Mix dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- 5. Combine ingredients: In a large bowl, mix cooked farro, grapes, pepitas, feta cheese, and mint. Drizzle dressing over the salad and toss gently.
- 6. Chill (optional): Let the salad sit in the fridge for about 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Feel free to substitute grapes with seasonal fruits like peaches or berries. For added spice, consider adding jalapeños or chili flakes to the salad. To make this dish gluten-free, replace farro with quinoa or rice.