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Hearty Grain Bowl with Feta, Roasted Grapes, & Walnuts



– 1 1/3 cups farro – 1/3 cup orange juice – 1 tablespoon red wine vinegar – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1/4 teaspoon ground cinnamon – 1/4 teaspoon ground coriander – 1/4 teaspoon ground ginger – 5 tablespoons olive oil, divided – 1 1/2 cups red grapes – 1 cup pitted Castelvetrano olives – 1/2 red onion, cut into 1/4-inch slices – 1 cup crumbled Real California feta or queso fresco cheese – 1/2 cup diced dates – 1/2 cup chopped toasted walnuts – 1/4 cup coarsely chopped fresh parsley
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Prep time: 20 minutes
Cook time: 40 minutes

Cook farro according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.

Meanwhile, preheat the oven to 425°F. In a small bowl, whisk together orange juice, vinegar, salt, pepper, cinnamon, coriander, ginger, and 1/4 cup of oil. Set aside.

Also while farro is cooking, in a medium bowl, combine grapes with 1 teaspoon of remaining oil. Arrange mixture on 1/3 of a large rimmed baking sheet. Use the same bowl to combine olives with 1 teaspoon of remaining oil; arrange mixture on another 1/3 of the baking sheet. Use the same bowl to combine onion with remaining 1 teaspoon of oil; arrange olives on the final 1/3 of the baking sheet. Cook until grapes and onion are tender and lightly browned, about 15 minutes.

Arrange farro in bowls. Top with grapes, olives, onion, cheese, dates, walnuts, and parsley. Drizzle with orange juice mixture. Serve any remaining orange juice mixture on the side. Serves 4.

Note: This recipe would also be good with apples, figs, or orange slices (peel and all) instead of the grapes.