Farro and Kale Salad with Grapes Feta and White Wine Vinaigrette
Chewy farro, baby kale, grapes, feta and toasted walnuts make a hearty salad with a bright honey-Dijon white wine vinaigrette.
Prep 15 min · Cook 30 min · Total 1 hr · Makes 4 servings
Ingredients
- 1/4 cup + 2 Tbsp olive oil
- 3 Tbsp white wine vinegar
- 2 Tbsp honey
- 1 1/2 tsp dijon mustard
- 1 Tbsp minced shallot
- Salt
- 3/4 cup dry farro, cooked according to directions on package and cooled
- 5 oz. baby kale
- 12 oz. red grapes, halved, about 2 cups if small or 3 if large
- 4 oz. feta, crumbled
- 3/4 cup walnuts, chopped and toasted
Directions
- For the dressing, put the olive oil, white wine vinegar, honey, mustard and shallot in a jar, then add salt to taste, about a heaping 1/4 tsp. Seal the jar and shake until the dressing comes together. Refrigerate it until you are ready to use it.
- For the salad, place the kale, cooked farro, grapes, feta and walnuts in a salad bowl. Drizzle the dressing over the top and toss until everything is lightly and evenly coated. Serve right away.