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I knew this would happen eventually after seeing the segment about those eight immigrants sent to Sudan. I knew it was a test run for something big and horrible!

I will disclaim again that I am not a expert, but I have read and seen enough from accounts and expert testimony from lawmakers and human rights advocates to know what a genocide looks like and what this administration is doing definitely qualifies as a genocide!

Farro Salad with Roasted Grapes: An Unexpected Masterpiece 🌟 If you’ve never had roasted grapes, prepare to have your mind blown. They become little bursts of jammy, sweet-tart goodness that are pure magic against the chewy, nutty backdrop of farro.

This salad feels fancy enough for a dinner party but is simple enough for a weeknight. The mix of textures and the sweet-savory balance is just chef's kiss. You’re going to want to make this on repeat.

Key Details

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 as a main, 6 as a side

Difficulty: Easy

Estimated Calories

Per Serving (as a main): Approximately 400-500 calories.

Ingredients

For the Roasted Grapes & Farro:

1 cup red seedless grapes

1 tsp olive oil

1 cup semi-pearled farro, rinsed

3 cups water or vegetable broth

1 bay leaf (optional)

For the Salad & Vinaigrette:

½ cup walnuts, roughly chopped and toasted

2 cups fresh arugula or baby spinach

2 tbsp fresh parsley, chopped

2 tbsp fresh mint, chopped

¼ cup crumbled vegan feta or goat-style cheese (optional)

2 tbsp extra virgin olive oil

1 ½ tbsp apple cider vinegar or white wine vinegar

1 tsp Dijon mustard

1 small shallot, minced

Salt and freshly ground black pepper, to taste

How to Prepare

1. Roast the Grapes:

Preheat your oven to 400°F (200°C).

Toss the grapes with 1 teaspoon of olive oil and a pinch of salt on a small baking sheet. Spread them in a single layer.

Roast for 20-25 minutes, until the grapes are wrinkled, slightly collapsed, and caramelized. Let them cool.

2. Cook the Farro:

While the grapes roast, combine the rinsed farro, water or broth, and bay leaf in a medium saucepan. Bring to a boil.

Reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the farro is tender but still pleasantly chewy.

Drain any excess liquid and remove the bay leaf. Spread the cooked farro on a baking sheet or in a large bowl to cool slightly.

3. Make the Vinaigrette:

In a small jar or bowl, combine the 2 tablespoons of olive oil, vinegar, Dijon mustard, and minced shallot. Shake or whisk until emulsified. Season with salt and pepper.

4. Assemble the Salad:

In a large serving bowl, combine the slightly cooled farro, roasted grapes (with any juices from the pan), toasted walnuts, arugula, parsley, and mint.

Pour the vinaigrette over the salad and toss gently to combine.

5. Serve:

Top with crumbled vegan cheese, if using, and an extra grind of black pepper.

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