Description
1 cup farro, cooked according to package instructions
1 cup red grapes, halved
1 tablespoon olive oil
1/2 cup ricotta cheese
1/4 cup chopped walnuts, toasted
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Honey Lemon Dressing:
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the halved grapes with 1 tablespoon of olive oil and spread them evenly on the baking sheet. Roast for 15-20 minutes, until soft and caramelized.
While the grapes are roasting, whisk together all dressing in a small bowl. Set aside.
In a large bowl, combine the cooked farro, roasted grapes, toasted walnuts, and fresh basil.
Drizzle the honey lemon dressing over the salad and toss gently to combine.
Top with dollops of ricotta cheese, season with salt and pepper, and serve warm or at room temperature.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 2
