Easy Farro Salad with Roasted Grapes & Hazelnuts A Healthy Recipe

Farro Salad with Roasted Grapes & Hazelnuts

Do you ever notice how the most surprising flavor pairings often come from the simplest shifts in the kitchen routine, like sliding grapes into the oven and watching them turn jammy and complex in ten quiet minutes While testing my Farro Salad with Roasted Grapes & Hazelnuts one October evening in Minneapolis, the house smelled like warm fruit and toasted nuts and my son kept tiptoeing to the sheet pan to steal the caramelized grapes as they cooled. I had planned to measure precisely. Instead, I leaned into the moment. The crackle of hazelnut skins. The steam rising from the farro. The small, happy mess of dinner taking shape.

As a home cook, I reach for grain salads on weeknights and for gatherings because they are an easy way to stretch produce, balance flavor, and reduce waste. Whole grains like farro give you a sturdy base, while add ins like grapes, greens, and herbs make the bowl feel alive. When I was growing up in the Midwest, my grandmother from Eastern Europe kept a pot of buckwheat on the back burner for busy afternoons, and there was always a jar of toasted nuts within reach. This salad holds that same spirit. Practical. Fragrant. Comforting. A little fancy without trying too hard.

Here is what makes this particular bowl special. Roasting grapes concentrates their sweetness, nudging them toward a soft, almost fig like texture that plays well with peppery greens and the chew of farro. Toasted hazelnuts bring a buttery, woodsy crunch. A lemony vinaigrette ties it all together. The result is warm enough for a chilly night and bright enough for a picnic. My husband Jonah photographed the salad by our kitchen window while the kids set the table, and we ate it just as the sky turned that in between blue. If you are craving something generous but unfussy, this is it. A salad that tastes like an invitation to stay a little longer at the table.

You can serve it as a main for lunch, as a side to roasted chicken or fish, or build it into a holiday spread. It is a lesson in balance and restraint. Sweet with savory. Crunch with chew. Pantry with farmers market. And because it is naturally a vegetarian farro salad recipe, it welcomes nearly everyone to the bowl. If your kitchen needs a new ritual this season, let it be this Farro Salad with Roasted Grapes & Hazelnuts.

Why You’ll Love This Farro Salad with Roasted Grapes & Hazelnuts

Some recipes feel like reliable friends. This one shows up with warmth, texture, and a little sparkle. Here is why it deserves a spot in your rotation.

• Weeknight simple with weekend energy. Cook the farro. Roast the grapes. Toast the nuts. Toss with greens and vinaigrette. Most of the work happens on one sheet pan while you stir the grains. Even a first time cook can pull it off.
• Texture that keeps you coming back. Chewy farro meets jammy grapes meets crunchy hazelnuts. Peppery arugula or tender kale keeps things fresh. Each bite is different, which makes this bowl satisfying without being heavy.
• Family friendly and flexible. My kids pick out extra grapes. I add extra herbs. Jonah likes feta. Everyone wins. This is the kind of healthy farro salad that feels indulgent but keeps you steady and nourished.
• Cozy or refreshing depending on how you serve it. Warm farro right from the pot creates a comforting base for cooler weather, while chilled leftovers taste bright and picnic ready. Think warm farro salad roasted grapes any night you need something comforting and quick.
• Great for gatherings. Farro holds its bite on a buffet. Roasted grapes do not weep the way fresh ones can. Hazelnuts stay crisp. It is a natural potluck farro salad recipe because it travels well and tastes great at room temperature.
• Easy to customize. Want a balsamic farro salad instead of lemon Use balsamic in the dressing and finish with a drizzle of reduced balsamic or pomegranate molasses. Want it vegan Leave off the cheese and use maple in the vinaigrette. Need more protein Add chickpeas, lentils, or grilled chicken.

If you like building meals around produce and pantry, this salad connects the dots. It turns a humble bowl into something company worthy. It also answers the quiet how of home cooking that I love so much. How to cook grains that feel special. How to layer seasonal sweetness without tipping into dessert territory. How to use a small gesture like toasting nuts to elevate the whole experience. For anyone searching for best farro recipes or curious about roasted grape recipes, this one bridges the two with ease.

And if you are planning a seasonal menu, you might enjoy exploring one of these too
harvest salad

Ingredients for Farro Salad with Roasted Grapes & Hazelnuts

– 1 cup uncooked farro rinsed
– 3 cups water or low sodium vegetable broth plus more as needed
– 1 small bay leaf optional
– Kosher salt to season the cooking water and salad
– 1 pound seedless red or black grapes stems removed
– 2 tablespoons extra virgin olive oil divided
– Freshly ground black pepper
– 3 to 4 ounces arugula or baby kale roughly 4 packed cups
– 1 small shallot minced about 2 tablespoons
– 1 teaspoon Dijon mustard
– 2 tablespoons fresh lemon juice or use balsamic for a sweeter dressing
– 1 teaspoon honey or maple syrup more to taste
– 1 teaspoon finely chopped fresh rosemary or thyme
– 1 2 teaspoon lemon zest optional but brightens the bowl
– 1 2 cup whole hazelnuts skins on is fine
– 1 3 cup crumbled feta or goat cheese optional
– 1 4 cup chopped fresh parsley or chives for finish

Substitutions

• Grains Use pearled farro for speed or semi pearled for more bite. For gluten free use quinoa short grain brown rice or wild rice. This is a gentle path for those searching substitutions for farro.
• Nuts Swap hazelnuts for toasted almonds walnuts or pecans. If you need ideas for substitutes for hazelnuts in farro salad choose toasted pumpkin seeds for a nut free crunch.
• Greens Baby spinach or chopped romaine also work.
• Fruit Roast pears or stone fruit in place of grapes when in season.
• Cheese Skip for vegan or use shaved Parmesan blue cheese or a dollop of ricotta salata.
• Dressing Use red wine vinegar for extra zip or go the lemon vinaigrette farro salad route as written.

How to Make Farro Salad with Roasted Grapes & Hazelnuts

Step by Step Instructions

1. Cook the farro
– Rinse the farro under cool water.
– In a medium pot, combine farro, water or broth, a generous pinch of salt, and the bay leaf if using.
– Bring to a boil, then reduce to a gentle simmer.
– Cook until the grains are tender with a pleasant chew. Pearled farro often cooks in 15 to 20 minutes. Semi pearled may take 25 to 30 minutes. Whole farro can take up to 35 minutes.
– Taste as you go. You want a tender edge and a chewy heart.
– Drain any excess liquid. Discard the bay leaf. Spread the farro on a tray to steam dry for a minute so it does not water down the dressing.

2. Heat the oven and prep the sheet pan

   • Preheat the oven to 425 degrees Fahrenheit.
   • Line a rimmed sheet pan with parchment for easy cleanup.
   • Scatter the grapes on the pan. Drizzle with 1 tablespoon olive oil. Season with a pinch of salt and a few grinds of pepper. Toss to coat and spread into a single layer.

3. Roast the grapes

   • Slide the pan into the hot oven.
   • Roast for 12 to 15 minutes, shaking once, until the grapes slump, blister, and release a little syrup. You want them soft but still holding their shape.
   • Set aside to cool slightly. The warm juices will help dress the farro.

4. Toast the hazelnuts

   • While the grapes roast, place hazelnuts on a small pan and toast in the same oven for 6 to 8 minutes until fragrant and lightly browned.
   • Rub the warm nuts in a clean kitchen towel to loosen most of the skins. Do not worry if some skins remain.
   • Chop the nuts roughly. You want texture.

5. Make the lemony vinaigrette

   • In a large mixing bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon, honey or maple, shallot, chopped rosemary or thyme, lemon zest if using, a pinch of salt, and a few grinds of black pepper.
   • Taste and adjust. If your grapes are very sweet, add an extra squeeze of lemon. If the dressing feels too tart, add a touch more honey or oil.

6. Toss the warm farro

   • Add the warm farro to the bowl with the vinaigrette. Toss until the grains gleam and absorb the dressing.
   • Let the farro sit for 2 to 3 minutes. This rest helps the grains drink in the seasoning.

7. Fold in the roasted grapes and hazelnuts

   • Tip the roasted grapes and their juices into the bowl. Gently fold to keep the grapes mostly intact.
   • Add most of the chopped hazelnuts, reserving a small handful for garnish.

8. Add the greens and herbs

   • Scatter in the arugula or baby kale. Toss until the greens wilt slightly from the warm grains and grapes.
   • Add chopped parsley or chives.

9. Finish and serve

   • Taste and adjust with salt, pepper, and an extra drizzle of olive oil if needed.
   • Crumble feta or goat cheese over the top if using.
   • Sprinkle with the reserved hazelnuts.
   • Serve warm, at room temperature, or chilled. It is beautiful in a wide shallow bowl.

10. Pause and enjoy

• Take a breath before serving. In my kitchen, this is the moment I call everyone to the table. The salad rests. The flavors settle. You can almost hear the whisper of the grains as they give off their last bit of steam.

Pro Tips & Variations

Practical tips
– Salt your grain water. Farro needs salt from the beginning, just like pasta, to taste savory all the way through.
– Steam dry the grains. After cooking and draining, let farro sit uncovered for a minute. This keeps the salad from getting watery and helps the dressing cling.
– Roast grapes hot and fast. High heat gives you blistered skins and a syrupy pan juice without collapsing the fruit. This is the **best way to roast grapes** for salads.
– Toast nuts separately. Hazelnuts can burn if roasted with grapes. Give them their own pan and check early. Warm nuts chop more cleanly.
– Dress while warm. Tossing warm farro with dressing is the secret to deep flavor. The grains absorb the vinaigrette more readily.

Variations

• Vegan option
  • Leave off the cheese or use a plant based feta. Use maple syrup in the dressing. Add roasted chickpeas for protein.
• Gluten free path
  • Farro contains gluten. For a gluten free farro salad feel, use quinoa, wild rice, or short grain brown rice. If you are browsing substitutions for farro, quinoa offers the fastest cook time with a similar earthy backbone.
• Spicy twist
  • Add Aleppo pepper, chili flakes, or a spoon of Calabrian chili to the vinaigrette for warmth.
• Balsamic lovers
  • Swap lemon for balsamic and finish the salad with a tiny drizzle of reduced balsamic or pomegranate molasses for a glossy, sweet tang. This gives a lovely balsamic farro salad profile without heavy sweetness.
• Herb garden moment
  • Use a mix of parsley, mint, basil, and dill. Herbs make the salad taste newly woken.
• Cheese swap
  • Try blue cheese for a deeper bite or shaved Parmesan for a clean, salty edge.
• Nut and seed rotation
  • Walnuts bring bitterness that balances sweet grapes. Almonds add a firm crunch. Pumpkin seeds make it nut free and playful. Perfect for those exploring substitutes for hazelnuts in farro salad.
• Fall harvest expansion
  • Add roasted delicata squash, cubes of roasted sweet potato, or ribbons of raw shaved Brussels sprouts. A few pickled red onions brighten everything.
• Protein add ins
  • Fold in roasted chicken, seared salmon, or marinated white beans. A poached egg on top turns it into a cozy lunch.
• Dressing remix
  • Blend a spoon of tahini into the lemon dressing for a creamy, nutty effect. Or try a maple mustard variation with whole grain mustard and apple cider vinegar. This becomes a gently sweet lemon vinaigrette farro salad variation with extra body.
• Meal prep and make ahead
  • Cook farro and toast nuts up to three days ahead. Roast grapes the day of or the night before. Keep components separate in the fridge, then toss with greens and dressing just before serving. This is how I approach meal prep farro salad so it stays vibrant.

For a cozy partner to this salad on a cool evening, you might love
roasted broccolini 

Serving Suggestions

This salad plays well with many moods and menus. Here are ways I love to serve it at home and when we gather with friends.

• As a main lunch bowl
  • Pile the salad into a wide bowl and top with a soft boiled egg, a spoon of hummus, or garlicky yogurt. Add extra herbs for brightness. A few roasted chickpeas add crunch.
• For a weeknight dinner plate
  • Serve alongside pan seared salmon or roasted chicken thighs. The grapes provide balance for rich proteins and the farro soaks up juices like a friendly sponge.
• On a holiday table
  • This salad makes a lively companion to classic mains and all the cozy sides. The grapes feel festive and the hazelnuts add a celebratory note. If you are building a spread, consider pairing it with something crisp and green, something creamy, and something roasted for contrast.
• Wine pairing
  • A dry Riesling or Gewurztraminer mirrors the sweet savory note of the roasted grapes. Pinot Noir works if the rest of dinner leans hearty. When in doubt, pour what you love. The salad is forgiving and companionable.

Thoughtful pairings to explore

• Add a second salad for contrast
  • Peppery greens meet creamy textures in a beautiful way.
    
    
• Bring a roasty side to the table
  • The caramel tones echo the grapes and highlight the nuts.
    
    
• Keep the green things coming
  • A bright side vegetable gives balance and fresh crunch.
    
    
• Go earthy and aromatic
  • For a dinner that tastes like a walk through the woods, pair with a herby grain pilaf.
    
    

If you are hosting a crowd, set the salad on a large platter. Tuck lemon wedges along the side. Finish with a final glug of olive oil so it glistens. People eat with their eyes first, Jonah always reminds me as he adjusts the light through our kitchen window.

Storage & Reheating

– Fridge
– Store leftovers in an airtight container for up to 4 days. Keep greens separate if you plan to hold the salad longer than a day. The grains and grapes keep best together, while greens taste brightest when added fresh.
– Freezer
– Freeze cooked farro on its own for up to 2 months. Grapes and greens do not freeze well for salad textures.
– Reheating
– Warm farro and grapes gently in a skillet over low heat with a splash of water or broth until just warm. Add fresh greens and herbs afterward. Avoid microwaving greens.
– Reviving leftovers
– Add a squeeze of lemon and a drizzle of olive oil to wake up the flavors. If the salad has absorbed its dressing, an extra spoon of vinaigrette brings it back to life.

FAQ about Farro Salad with Roasted Grapes & Hazelnuts

– Is this salad best warm or cold
– Both work. Warm farro makes the salad cozy and aromatic, especially in cooler months. Chilled or room temperature is lovely for picnics and potlucks. Choose your moment.
– What is the **best way to roast grapes** for salad
– High heat and a short roast. Bake at 425 degrees until grapes blister and release syrup, about 12 to 15 minutes. Keep them in a single layer for even caramelization.
– Can I swap the nuts
– Yes. Almonds, walnuts, pecans, or pumpkin seeds all work. If you are avoiding hazelnuts, consider toasted sunflower seeds for a nut free crunch.
– Can I use a different grain
– Absolutely. Quinoa, wild rice, or short grain brown rice are tasty **substitutions for farro** and make the salad naturally gluten free. Adjust cook times accordingly.
– How far ahead can I make this
– You can cook grains and toast nuts up to three days in advance. Roast grapes up to one day ahead. Assemble before serving to keep the greens lively. This answers **can you make farro salad in advance** for busy weeks.
– How long does it keep
– In the fridge, the salad lasts up to 4 days. If already dressed with greens, it is best within 48 hours. This covers **how long does farro salad last** in a friendly, practical way.
– What wine should I pour
– Try a dry Riesling, Pinot Noir, or a floral but dry white. This touches **pairing farro salad with wine** without fuss.

Final Thoughts on Farro Salad with Roasted Grapes & Hazelnuts

Some evenings, after the dishes are stacked and the counters are wiped, I find a quiet grape or two left on the sheet pan and a spoonful of farro in the bowl. I tuck it all into a small dish for tomorrow and feel a small flood of relief. This is the gentle magic of home cooking. We feed the people we love and leave a little something for our future selves. The next day, that spoonful becomes lunch with a handful of fresh greens, a squeeze of lemon, and whatever herb I can steal from the backyard.

If you make this salad, I hope it brings you that same sense of ease. That feeling that dinner can be both thoughtful and simple. If your grapes collapse a little too much, it is proof you roasted them with enthusiasm. If your farro is a touch soft, it will still be tender and comforting. As I tell my workshop students, the best recipes speak to both your hands and your heart.

If this bowl found a place in your kitchen today, save it to Pinterest, leave a comment with your twist, and subscribe for more recipes that mix story with supper. I would love to hear what you served it with and which variation you tried. And if you are in the mood to keep cooking, peek at a cozy side or second salad above. There is always room at the table.

Farro Salad with Roasted Grapes & Hazelnuts

A warm, comforting grain salad featuring roasted grapes, toasted hazelnuts, and peppery greens. Perfect for weeknights or festive gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Roasting Time 15 minutes mins

Total Time 1 hour hr

Course Salad

Cuisine American

Servings 6 servings

Calories 520 kcal

Equipment

• Medium Pot
• Rimmed Sheet Pan
• Small skillet
• – Mixing bowls
• – Whisk

Ingredients

  

• 1 cup uncooked farro rinsed
• 3 cups water or low sodium vegetable broth plus more as needed
• 1 small bay leaf bay leaf optional
• kosher salt to season the cooking water and salad
• 1 pound seedless red or black grapes stems removed
• 2 tablespoons extra virgin olive oil divided
• freshly ground black pepper
• 3-4 ounces arugula or baby kale roughly 4 packed cups
• 1 small shallot shallot minced about 2 tablespoons
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice or use balsamic for a sweeter dressing
• 1 teaspoon honey or maple syrup more to taste
• 1 teaspoon finely chopped fresh rosemary or thyme
• 1 half teaspoon lemon zest optional but brightens the bowl
• 1 half cup whole hazelnuts skins on is fine
• 1 third cup crumbled feta or goat cheese optional
• 1 quarter cup chopped fresh parsley or chives for finish

Instructions

 

• Rinse the farro under cool water.
• In a medium pot, combine farro, water or broth, a generous pinch of salt, and the bay leaf if using. Bring to a boil, then reduce to a gentle simmer. Cook until the grains are tender with a pleasant chew. Pearled farro often cooks in 15 to 20 minutes. Semi pearled may take 25 to 30 minutes. Whole farro can take up to 35 minutes. Taste as you go. You want a tender edge and a chewy heart. Drain any excess liquid. Discard the bay leaf. Spread the farro on a tray to steam dry for a minute so it does not water down the dressing.
• Preheat the oven to 425 degrees Fahrenheit.
• Line a rimmed sheet pan with parchment for easy cleanup. Scatter the grapes on the pan. Drizzle with 1 tablespoon olive oil. Season with a pinch of salt and a few grinds of pepper. Toss to coat and spread into a single layer.
• Slide the pan into the hot oven. Roast for 12 to 15 minutes, shaking once, until the grapes slump, blister, and release a little syrup. You want them soft but still holding their shape. Set aside to cool slightly. The warm juices will help dress the farro.
• While the grapes roast, place hazelnuts on a small pan and toast in the same oven for 6 to 8 minutes until fragrant and lightly browned. Rub the warm nuts in a clean kitchen towel to loosen most of the skins. Do not worry if some skins remain. Chop the nuts roughly. You want texture.
• In a large mixing bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon, honey or maple, shallot, chopped rosemary or thyme, lemon zest if using, a pinch of salt, and a few grinds of black pepper. Taste and adjust. If your grapes are very sweet, add an extra squeeze of lemon. If the dressing feels too tart, add a touch more honey or oil.
• Add the warm farro to the bowl with the vinaigrette. Toss until the grains gleam and absorb the dressing. Let the farro sit for 2 to 3 minutes. This rest helps the grains drink in the seasoning.
• Tip the roasted grapes and their juices into the bowl. Gently fold to keep the grapes mostly intact. Add most of the chopped hazelnuts, reserving a small handful for garnish.
• Scatter in the arugula or baby kale. Toss until the greens wilt slightly from the warm grains and grapes. Add chopped parsley or chives.
• Taste and adjust with salt, pepper, and an extra drizzle of olive oil if needed. Crumble feta or goat cheese over the top if using. Sprinkle with the reserved hazelnuts. Serve warm, at room temperature, or chilled. It is beautiful in a wide shallow bowl.

Notes

This is a versatile salad that works well both warm and cold. It’s perfect for serving as a main, side dish, or a festive holiday spread.

Keyword Gluten Free option, Meal Prep, Seasonal, Vegetarian