Rosemary Farro with Maple-Balsamic Roasted Grapes and Shallots

Photo: Jessica Fishman Levinson, MS, RDN, CDN

Everyone could benefit from eating more whole grains, and I have a pantry full of them! Farro is one of my favorite whole grains, along with quinoa and barley. I love the nutty flavor and chewy texture of farro and its versatility in the kitchen. I have made farro as a base for Buddha bowls and grain salads, added it to soups and used it to make risotto (also known as farrotto).

For this sweet and savory farro salad, I roast grapes and shallots with balsamic vinegar and maple syrup and toss them with cooked farro and rosemary.  Rosemary Farro with Maple-Balsamic Roasted Grapes and Shallots - The depth of flavors is perfect for a fall or winter night, but it’s also delicious at room temperature during the warmer months. The recipe below is vegan and dairy-free, but you can add some feta cheese for added flavor if you want.

Rosemary Farro with Maple-Balsamic Roasted Grapes and Shallots

Serves 10; serving size: ½ cup


  • 1 cup pearled farro
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons maple syrup
  • 1 ½ teaspoons chopped rosemary, divided, plus more for garnish
  • ¾ teaspoon Kosher salt, divided
  • Freshly ground black pepper, to taste
  • 2 cups red grapes, halved lengthwise if large
  • 1 ½ cups thinly sliced shallots


  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray and set aside.
  2. Place farro in a medium saucepan and add just enough water to cover the grain, about 1 ½ cups. Bring to a boil. Reduce heat to medium-low, cover and simmer 10 minutes until water is mostly absorbed and the farro is tender but not mushy. Remove from heat and keep covered for five minutes. Then drain any excess liquid and transfer farro to a bowl.
  3. While farro is cooking, whisk together oil, vinegar, maple syrup, ½ teaspoon rosemary, ½ teaspoon salt and pepper in a measuring cup or small mixing bowl.
  4. Toss grapes and shallots with 1 to 2 tablespoons of the dressing and spread in the prepared baking dish. Roast grapes and shallots for about 25 to 30 minutes, stirring halfway through, until the grapes are shriveled, but still juicy, and the shallots are caramelized.
  5. In a serving bowl, combine the farro, roasted grapes and shallots, remaining 1 teaspoon rosemary and remaining dressing. Season with the remaining ¼ teaspoon salt and a few grinds of fresh pepper. Serve garnished with rosemary.
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Jessica Fishman Levinson
Jessica Levinson, MS, RDN, CDN, is a nationally recognized nutrition expert with a focus on culinary nutrition and communications. Jessica’s passion lies in the kitchen, where she develops nutritious and delicious recipes to feed her family and inspire others to do the same. She is an experienced and published nutrition writer, author and speaker. Follow her on Twitter, Facebook, Pinterest and Instagram.