Farro Arugula and Roasted Grape Salad Delight

Name: Farro Arugula and Roasted Grape Salad Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup farro, cooked; 2 cups arugula; 1 cup red grapes, halved; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 1/4 cup crumbled feta cheese; 1/4 cup chopped walnuts; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: October 31, 2025

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Oh my gosh, let me tell you about the salad that changed my lunch game forever—farro arugula and roasted grape salad! This isn’t just another leafy side dish. It’s that perfect mix of hearty and refreshing that’ll make you actually want to eat your greens. I first threw this together on a whim when my garden arugula was going crazy and I had some grapes about to turn, and wow—the way those sweet roasted grapes pop against the peppery arugula and nutty farro? Absolute magic.

What I love most is how versatile this Mediterranean-inspired dish is. Serve it as a side at your next dinner party, or pack it as your main for work—it holds up beautifully either way. The farro gives it staying power (no sad, hungry tummy an hour later), while the grapes and balsamic keep everything bright and lively. My husband still talks about the first time I made this, and now it’s our go-to when we need something satisfying but not heavy. Trust me, once you try the combo of warm roasted grapes with cool arugula and that slightly chewy farro, you’ll be hooked too.

Ingredients for Farro Arugula and Roasted Grape Salad

Okay, let’s talk ingredients—because the magic of this salad starts with quality stuff! I’ve made this enough times to know exactly what works (and what doesn’t). Here’s everything you’ll need:

1 cup farro – cooked according to package instructions (trust me, that chewiness is everything)
2 cups fresh arugula – look for those bright green leaves with a peppery kick
1 cup red grapes – halved (the roasting turns them into little flavor bombs)
1 tablespoon olive oil – plus extra for roasting
1 tablespoon balsamic vinegar – the good stuff makes a difference here
1/4 cup crumbled feta cheese – because salty tang is non-negotiable
1/4 cup chopped walnuts – for that perfect crunch
1/2 teaspoon salt – flaky sea salt if you’ve got it
1/4 teaspoon black pepper – freshly ground, please!

A quick tip from my many trials? Measure your farro after cooking—that 1 cup is for the uncooked grain. And don’t skip halving those grapes! It helps them caramelize beautifully in the oven. Everything else comes together in about 5 minutes flat once you’ve got your components prepped.

How to Make Farro Arugula and Roasted Grape Salad

Alright, let’s get cooking! This salad comes together in three simple parts—roasting, mixing, and letting the flavors mingle. I promise it’s easier than it looks, and the payoff is huge. Follow these steps, and you’ll have a showstopper salad in no time.

Roasting the Grapes

First things first—fire up that oven to 400°F. While it’s heating, grab your grapes (already halved, remember?) and toss them with just a teaspoon of olive oil. You want them lightly coated, not swimming in oil. Spread them out on a baking sheet in a single layer—crowding leads to steaming instead of roasting, and we want that beautiful caramelization!

Pop them in the oven for about 15 minutes. You’ll know they’re ready when the skins start wrinkling slightly and the cut sides get those gorgeous browned edges. The smell? Heavenly. Let them cool for 5 minutes before adding to the salad—hot grapes will wilt your arugula, and nobody wants sad, soggy greens.

Farro arugula and roasted grape salad - detail 1

Assembling the Salad

Now for the fun part! In a big mixing bowl, combine your cooked farro (it should be cooled but not cold), fresh arugula, and those glorious roasted grapes. Add the walnuts too—if you’re feeling fancy, toast them first for extra nutty flavor.

Drizzle with the remaining olive oil and balsamic vinegar. Here’s my pro tip: start with half the dressing, toss gently with your hands (like you’re massaging the ingredients), then add more if needed. You want everything lightly coated, not drowned. Sprinkle in the feta, salt, and pepper last—the salt helps the flavors pop!

Now the hardest part—waiting! If you can resist, let it chill for 30 minutes before serving. The farro soaks up the dressing, the flavors marry, and everything reaches peak deliciousness. But hey, if you’re starving, it’s still amazing right away. I won’t judge!

Why You’ll Love This Farro Arugula and Roasted Grape Salad

Okay, let me count the ways this salad will steal your heart (and probably become your new obsession):

Texture heaven – Chewy farro, crisp arugula, juicy grapes, and crunchy walnuts? Every bite’s a party in your mouth!
Sweet meets savory – Those caramelized grapes play perfectly with peppery greens and salty feta. It’s like flavor fireworks.
Quick prep magic – From fridge to table in under 30 minutes? Yes please! (Perfect for those “what’s for dinner?!” panic moments.)
Vegetarian superstar – Packed with plant-based protein from farro and walnuts—it’ll keep even meat-lovers full and happy.
Meal prep dream – Gets even better after chilling, so make a big batch for lunches that won’t bore you by Wednesday.

Seriously, this salad checks all the boxes—it’s the kind of dish that makes people ask for the recipe after one bite. My neighbor still texts me every time she makes it!

Ingredient Substitutions and Notes

Listen, I get it—sometimes you’re staring at your pantry thinking “I don’t have half this stuff!” No worries, this salad is crazy flexible. Here are all my tested swaps and notes from years of making this on the fly:

Farro alternatives: Can’t find farro? Try quinoa (cook it in veggie broth for extra flavor) or barley for a similar chew. Even brown rice works in a pinch—just know the texture will be softer.
Nut options: Walnuts are my favorite, but toasted almonds or pecans bring their own magic. Pine nuts? Divine! Allergic? Skip ’em or try roasted sunflower seeds.
Cheese swaps: Not a feta fan? Goat cheese crumbles beautifully, or for a vegan version, use those almond “feta” crumbles—they’re surprisingly good here!
Grape varieties: Red grapes roast best, but black grapes work too. Avoid green—they’re too tart when roasted. No grapes? Try halved cherries when they’re in season!
Greens note: Arugula too spicy for you? Baby spinach makes a milder base. Just know it wilts faster, so add it right before serving.

One golden rule though—don’t skip roasting the fruit! That caramelization is what makes this salad special. And if you’re wondering “Can I prep this ahead?” Absolutely! Just keep the dressing and arugula separate until serving time. The farro and grapes actually taste better after chilling overnight—the flavors meld beautifully.

Tips for Perfect Farro Arugula and Roasted Grape Salad

Alright, let me spill all my little secrets for making this salad absolutely foolproof. I’ve made every mistake possible so you don’t have to!

Cool those grapes! I can’t stress this enough—let your roasted grapes cool for at least 5 minutes before tossing them with the arugula. The first time I made this, I got impatient and dumped them in hot…ended up with sad, wilted greens that looked like they’d given up on life. Room temp grapes keep everything crisp and perky.

Toast your nuts. Sure, you can use raw walnuts, but toasting them for 5-7 minutes in a dry skillet takes this salad to another level. Watch them like a hawk though—nuts go from perfectly golden to burnt disaster in seconds. When you smell that nutty aroma, they’re done!

Dress from the bottom up. Here’s my weird but effective method: pour half the dressing over the farro first, mix well, then add greens. This way the farro soaks up all that flavor instead of the arugula getting soggy. Works like a charm every time.

Massage that arugula. Sounds silly, but gently rubbing the leaves with your hands for 10 seconds before adding them helps soften their peppery bite. My kids actually eat it this way instead of picking out the greens!

Salt your farro water. Cook your farro in well-salted water (like pasta) for maximum flavor. I use about 1 tablespoon kosher salt per quart of water—sounds like a lot, but most drains off. Bland farro means a bland salad!

One last thing—if you’re making this ahead, keep the components separate until right before serving. The arugula stays crisp, the farro doesn’t dry out, and you can assemble in seconds when you’re ready. Trust me, these little tricks make all the difference between a good salad and a “wow, can I get this recipe?” salad!

Serving Suggestions for Farro Arugula and Roasted Grape Salad

Now here’s where this salad really shines—it plays well with so many dishes! I’ve served it a dozen different ways, and these are my absolute favorite pairings:

With grilled chicken – Slice it warm right off the grill and lay it over the top. The juices mingle with the dressing—oh my!
Alongside crusty bread – That crispy baguette is perfect for scooping up every last farro kernel and grape.
As a main dish – Just add an extra handful of nuts or some chickpeas to bulk it up. Lunch perfection!
With roasted salmon – The rich fish and sweet grapes? Match made in heaven.
At brunch – Sounds weird, but trust me—it’s amazing next to quiche or frittata.

My personal go-to? I love packing leftovers with a hard-boiled egg tucked in—makes the easiest desk lunch that actually excites me at noon. And if you’re serving it at a dinner party, pile it high on a platter with extra feta crumbled dramatically over top. Looks fancy, took minutes—that’s my kind of entertaining!

The best part? This salad holds its own whether it’s star of the show or supporting cast. Warm, room temp, slightly chilled—it adapts to whatever you’re craving. Last summer, I even served it stuffed into halved avocados at a backyard BBQ, and people raved! Moral of the story? Don’t overthink it—this salad makes you look good no matter how you serve it.

Storing and Reheating

Here’s the deal—this salad is best fresh, but it still holds up beautifully if you need to stash it for later. If you’ve got leftovers (which, let’s be honest, is rare because it’s so good), here’s how to handle them:

First, transfer the salad to an airtight container. I like using glass because it keeps everything fresh without absorbing odors. Pop it in the fridge, and it’ll stay good for up to 2 days. After that, the arugula starts to wilt, and while it’s still safe to eat, it loses that nice crisp texture.

Now, reheating? Honestly, I don’t recommend it. The arugula will turn to mush, and the grapes lose their magic. Instead, let it come to room temp for about 15 minutes before serving. If you’re worried about it being too cold, take it out of the fridge while you’re prepping the rest of your meal—it’ll be just right by the time you’re ready to eat.

One note: if you’re planning to make this ahead, keep the arugula separate until you’re ready to serve. Toss it in last minute, and it’ll stay fresh and peppery. The farro and grapes actually get better as they chill, so don’t be afraid to prep those components the night before. Just store them in separate containers and combine everything when you’re ready to dig in.

Oh, and freezing? Big no. Arugula turns to mush when thawed, and the texture of the farro and grapes just doesn’t hold up. This salad is a make-it-and-eat-it kind of dish—though I doubt you’ll have much left to worry about!

Nutritional Information

Okay, let’s talk nutrition—because this salad isn’t just delicious, it’s actually good for you too! While I’m not a nutritionist, I can tell you this dish packs a wholesome punch. Think whole grains from the farro, healthy fats from the olive oil and walnuts, and a nice dose of vitamins from the arugula and grapes. Plus, the feta adds a protein boost without going overboard on calories.

That said, keep in mind that nutritional values are estimates and can vary based on the specific ingredients or brands you use. For example, if you swap in goat cheese or use a different type of nut, the numbers will shift a bit. But overall, this salad is a balanced, nutrient-dense option that’ll leave you feeling satisfied without weighing you down.

So, while I won’t bombard you with exact calorie counts or macros, know that you’re treating your body right with every bite. It’s the kind of meal that makes you feel good inside and out—and isn’t that what food’s all about?

FAQ About Farro Arugula and Roasted Grape Salad

I get asked about this salad ALL the time—here are the most common questions that pop up (and my tried-and-true answers from years of making it):

Can I make this salad ahead of time?
Absolutely! In fact, the flavors get even better after chilling. Just keep the arugula separate until you’re ready to serve—toss it in last minute so it stays crisp. The farro and roasted grapes can hang out in the fridge for up to 2 days before assembling.

Is farro gluten-free?
Nope, farro is a form of wheat, so it’s not gluten-free. If you need a GF option, quinoa or brown rice work great as substitutes. Just adjust cooking times accordingly!

Can I use frozen grapes?
Oh honey, no—trust me, I tried this once in a pinch and it was a mushy disaster. Fresh grapes roast up so much better with that perfect caramelization. If your grapes are looking sad, just skip roasting and use them fresh—still delicious!

What if I don’t like arugula?
No worries! Baby spinach makes a great milder substitute. Or try mixed greens for variety. Just know softer greens will wilt faster, so add them right before serving.

How do I know when the farro is cooked perfectly?
It should be tender but still have a slight chew—like al dente pasta. I taste a grain at the 15-minute mark (most packages say 20-30 minutes). If it’s still too firm, give it another 5 minutes and check again. Pro tip: drain it immediately when done to stop the cooking!

Got more questions? Hit me up—I could talk about this salad all day! It’s one of those recipes that seems fancy but is seriously foolproof once you know the basics.

Farro arugula and roasted grape salad - detail 2

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