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Recipe: Roasted Asparagus and Grape Salad

Posted - Feb. 27, 2017 at 9:06 a.m.

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Salad Ingredients:

2 tablespoons olive oil, plus more for drizzling

1 1/2 cups farro

1 1/2 cups low-sodium vegetable broth

1 1/2 cups water

1 bunch asparagus, usually 1-1.5 pounds, chopped

1 cup chopped dried apricots

1/2 cup pistachios

6 green onions, sliced

2 cups firm red grapes, washed and halved

1/2 cup chopped fresh flat-leaf parsley

Dressing Ingredients:

3/4 teaspoon freshly ground black pepper

3/4 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground cayenne

1/4 teaspoon ground nutmeg

Zest of 1 lemon

Juice of 2 lemons

1/4 cup extra-virgin olive oil Heart healthy fats

1 teaspoon salt For flavor.


Preheat oven to 400°F.

In a large pot over medium-high heat, warm 2 tablespoons oil. Add farro and stir to toast, stirring often, 3-4 min. Add broth and water and bring to a boil. Reduce heat to low and simmer until farro is tender, 30-45 min. Drain in a colander and shake to remove as much liquid as possible. Place into a large bowl and stir occasionally to cool. Place chopped asparagus onto a lined baking sheet. Drizzle with olive oil and season with black pepper. Roast in preheated oven for 15-20 minutes until asparagus has some lightly browned spots. Remove and let cool. Meanwhile, in a small bowl, combine black pepper, ginger, cardamom, cinnamon, cumin, cayenne, and nutmeg. Add lemon zest and juice, olive oil and salt. Pour half the dressing to the cooled farro and toss to coat evenly. Add in cooled asparagus, apricots, pistachios, green onions, grapes, parsley and remaining dressing. Toss to combine. If possible, let marinate for 1 hour before serving. This is a great dish to make the day before! Serving size: 1/8 recipe; Calories: 350; Total fat: 16g (2g saturated); Sodium: 370 mg; Total carbohydrate: 53g; Dietary Fiber: 9g; Sugars: 21g; Protein: 10g


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