Gather , prepare, toss, preheat, cook and serve! Here is a great DEFINE foods exclusive recipe from in-house chef Erin O’Leary Stewart! Happy Thanksgiving!

Farro Salad with Roasted Grapes & Pomegranate


{Yield: about 20 as a side}

2 lbs seedless black grapes (about 2 bunches)

sea salt

freshly ground black pepper

16 ounces farro (about 3 cups dry)

4 Tbsp chopped fresh rosemary

4 shallots, thinly sliced

1/2 cup olive oil

2 Tbsp red wine vinegar

drizzle agave

2 Tbsp pomegranate juice (optional)*

big handful of mixed seasonal greens

2-4 Tbsp pomegranate seeds


Preheat oven to 300 degrees.

Place grapes on a lined baking sheet. Drizzle with a little olive oil and season with sea salt. Bake for about 1 hour 30 minutes, until they are half their size and juicy. Set aside.

Place the farro, 2 Tbsp rosemary and 2 good tsp of salt in a medium saucepan. Cover farro with water and bring to a boil. Lower heat to a simmer and cook for about 25 minutes, until al dente. Drain, drizzle with a little olive oil and set aside.

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook shallots and remaining rosemary for a few minutes. Lower the heat to medium, season with salt and pepper, and cook for another 5- 10 minutes, stirring occasionally until caramelized. Remove from heat. Stir in the vinegar.

Pour the shallot mixture over the farro and toss. Season with salt and pepper, if needed. Stir in the grapes with their juices. Add the pomegranate juice (if using) and a drizzle of agave. Set aside for a few minutes (or longer) to allow flavors to come together.

Toss in the greens just before serving. Top with pomegranate seeds and a good drizzle of olive oil.

**pomegranate juice can be found at your specialty market or ethnic grocery. You can also sub good quality grape juice, if necessary.