Roasted Grape, Sweet Potato & Farro Salad

Get off to a healthy start in the new year with a salad packed with whole grains and colorful veggies. Roasted grapes give a hint of sweetness and pecans a satisfying crunch. Leftovers make an easy lunch the next day.

Serves: 12Prep: 35 minutesCook: 35 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12


  • 1 cup farro
  • 1 teaspoon salt, divided
  • 1 sweet potato, peeled and cut into ¾” pieces (about 2 cups)
  • 2 cups grapes, halved
  • 1/2 teaspoon pepper, divided
  • 1/4 cup Kroger® Extra Virgin Olive Oil
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Private Selection™ Dijon Mustard
  • 1/2 teaspoon pumpkin pie spice
  • 1 container (6 oz.) Kroger® Baby Spinach
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup chopped pecans, toasted if desired
  • 1/4 cup Kroger® Dried Apricots, snipped
  • 1/4 cup green onions, sliced


  • In a 2-quart saucepan, heat farro and 3 cups water to boiling. Cover and reduce heat. Simmer 30 minutes or until farro is tender. Drain and stir in ¼ teaspoon salt. Cover and refrigerate at least 1 hour.
  • Meanwhile, heat oven to 400°F. Spray large rimmed baking pan with cooking spray.
  • Place sweet potatoes and grapes on baking pan. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Roast 20-25 minutes, stirring halfway through roasting, until sweet potatoes are tender and grapes are slightly shriveled.
  • In a 2 cups, whisk olive oil, lemon juice, vinegar, mustard, pumpkin pie spice, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper until blended.
  • In a large bowl, combine cooked farro, roasted sweet potatoes, roasted grapes and spinach. Stir in dressing, goat cheese, pecans, apricots and green onions until evenly mixed. Serve immediately.