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Winter Grain Salad

You're only 30 minutes away from this healthy weeknight dinner solution
30 Ratings
67% would make again
How to Make an Easy Winter Grain Salad Recipe with Marie's Dressing
Photo: Tasting Table

It may be cold outside, but that doesn't mean you have to put your salad-eating habits on hiatus until summer rolls back around. This winter version has hearty farro for staying power, roast carrots and onion for warmth, and feta cheese for a tangy balance. You'll use Marie's® Raspberry Vinaigrette in two ways here: first to candy the pecans (which you might be tempted to eat before they even hit the salad bowls) and to punch up the final dish with a pop of subtly sweet contrast.

Winter Grain Salad

Recipe from the Tasting Table Content Studio

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


For the Salad:

1 red onion, cut into ¼-inch wedges

2 cups carrots, cut into ¼-inch rounds

3 tablespoons olive oil

6 thyme sprigs

Salt and freshly ground black pepper, plus 1 teaspoon salt

1 cup farro

3 cups water

4 to 5 cups baby arugula

½ cup feta cheese, crumbled

½ cup candied pecans

½ cup Marie's® Raspberry Vinaigrette

For the Candied Pecans:

1 teaspoon brown sugar

1½ teaspoons Marie's® Raspberry Vinaigrette

½ teaspoon water

Pinch of salt

½ cup pecans


1. Preheat the oven to 400°. In a medium bowl, toss the red onion and carrots with the olive oil and thyme. Season with salt and freshly ground black pepper. Arrange the vegetables on a baking sheet in a single layer and cook for 15 to 20 minutes, turning once halfway through. The onions and carrots should be slightly browned but not charred. Discard the thyme sprigs after cooking.

2. Meanwhile, make the candied pecans: In a small bowl, combine the brown sugar, Marie's® Raspberry Vinaigrette, water and salt. In a small skillet, toast the pecans over medium heat, stirring occasionally, until they become fragrant, about 2 to 3 minutes. Immediately add the vinaigrette mixture, shaking the pan to avoid burning the nuts. Remove from the heat and stir to coat the nuts evenly. Spread the nuts in a single layer on a plate and allow to cool.

3. In a small saucepan, combine the farro, water and 1 teaspoon of salt. Bring to a boil, reduce the heat to low, cover and cook for 10 minutes. Remove from the heat and let stand for 5 minutes, then drain any excess liquid and fluff with a fork.  

4. To assemble the salad, place the arugula in your serving bowl and cover with the warm farro so that it slightly wilts. Add the roast red onions and carrots, feta, candied pecans, and Marie's® Raspberry Vinaigrette. Toss the salad to combine and serve it warm or at room temperature.

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