Grilled Asparagus Farro Salad w/ Pickled Grapes


Ras El Hanout 1.5 Tablespoons
Orange 1
Lemon 1
Olive Oil 1/4 Cup


Asparagus 1 Bunch
Farro 1.5 cups
Dried Apricots 1 Cups
Roasted Salted Pistachios 1/2 Cup
Green Onions 6
Red Grapes 2 Cups
Italian Parsley 1 Bunch

Pickling Liquid

Apple Cider Vinegar 1 Cup
Sugar 1 Cup
Salt 1/4 Cup
Warm Water 1/2 Cup
_MG_0001_MG_0006_MG_0004A great salad or side dish that is fairly simple to throw together, I prefer to serve it at room temperature or warm.

The Ras El Hanout spice mix is such an easy way to add amazing Middle Eastern/Moroccan flavors with very little measuring required.

  1. Cook the Farro according to the package. Let cool to room temperature.
  2. Pickle the Grapes by halving them and adding them to a bowl with Apple Cider Vinegar, Sugar, Salt and warm water. Set aside for at least 30 minutes.
  3. Grill the Asparagus in a pan with a little Olive Oil and Kosher Salt.
  4. Cut the Asparagus into sections.
  5. Dice the Dried Apricots
  6. Crush the Pistachios a little, you don’t want them in to smaller pieces.
  7.  Zest the Orange & Lemon and juice them before adding the Dressing ingredients together.
  8. Dice the Green Onions and the Parsley.
  9. Drain the Grapes from the Pickling liquid.
  10. When the Farro is at room temperature mix in the Dressing, then gently add and mix through the remaining ingredients.
  11. Serve at room temperature.




15 min


15 min



Skill Level