Grain Salad with Many Flavors
(And that holds up for hours!)
Hi and welcome to Susanality, a newsletter by me, Susan Spungen, that celebrates seasonal cooking. If you enjoy today’s newsletter, please help spread the word by forwarding this email to others who may like it too. And if you want additional recipes, technique + styling tips, and video tutorials to land in your inbox, consider investing in a paid subscription (for less than the cost of a latte per month!). Either way — thank you so much for being here.
This is one of those recipes that I’ve been riffing on for years, and that I keep coming back to in my own kitchen. I first started making this grain salad as a lunch to take to the beach — one that would be OK without refrigeration for a couple of hours and that would get better as it sat. These qualities make it a perfect party food too, as well as a meal prep salad that you can enjoy in different ways throughout the week.
It’s endlessly riffable, so feel free to change up the exact ingredients according to what you prefer or have on hand. The idea is to create a symphony of contrasting flavors and textures: sweet, sour, chewy, crunchy, salty. Add some leftover cooked chicken or crumbled feta (or any other protein) to make it a filling lunch, use it as a base for a grain bowl, or just serve it as a side dish with dinner.
I like using farro here because it holds up incredibly well, staying pleasantly chewy without getting soggy. But other grains like bulgur, freekeh, short grain brown rice, and quinoa would work well too. I add cooked lentils, but you don’t have to. Or you could use all lentils! It’s your salad!
You can go crazy and add more ingredients here — below the recipe, you’ll find ideas for things to add or sub in. You really can’t go wrong! Just don’t add your toasted nuts or seeds ahead of time as they will get soggy; instead, throw them on top just before serving.
After you make it, let me know which combination of add-ons you chose — whether it’s those I suggested or any others!
Grain Salad with Many Flavors (that holds up for hours)
Serves 6 to 8
For the salad:
1 cup uncooked farro
1/2 teaspoon salt
1 cup cooked French green lentils or beluga lentils
1 seedless cucumber, peeled and diced
2 tablespoons capers, drained and rinsed
1 cup pomegranate seeds (optional)
1 cup golden raisins and/or currants
3 large carrots, grated (about 1 cup)
1/3 cup pitted Kalamata olives, slivered lengthwise
1/3 cup chopped fresh Italian parsley
For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 tablespoon red wine or sherry vinegar
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground black pepper
To make the farro: In a large saucepan, combine the farro, salt, and an abundant amount of water. Bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes, until the grain is tender but still firm. Drain well and let cool to room temperature. Transfer to a bowl.
Make the dressing: Combine the lemon juice, shallot, and vinegar in a small bowl. Slowly add the oil while whisking, then add the salt and pepper. Set aside.
To assemble the salad: Add the lentils, cucumber, capers, pomegranate seeds (if using), raisins, carrots, olives, and parsley to the farro and toss with the dressing. Adjust the seasonings. The salad will keep well for up to 3 days.
Other ingredients you could add:
Cubes of any kind of roasted squash
Cubes of Granny Smith apple (these won’t last as long as some of the other ingredients but they resist turning brown like other apples)
Castelvetrano or black oil-cured olives instead of Kalamata
Chopped dried figs
Dried cherries
Shredded kale
Canned chickpeas (drained and rinsed)
To finish with at the last minute:
Toasted pepitas
Toasted nuts (try walnuts, pecans, pistachios)
Fresh chives or other delicate herbs like mint or cilantro
A dollop of thick yogurt
Feta or goat cheese
Warm grilled chicken (or leftovers!)
A jammy egg
Other salads to enjoy this season
Kale and Apple Salad with Miso Maple Dressing: I shared this on Susanality last November in preparation for Thanksgiving and still think it would be a great one to bookmark for that — or any other fall meals between now and then!
Arugula-Endive Salad with Honeyed Pine Nuts: This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here too.
Kale and Brussels Sprout Salad: Originally featured in Bon Appetit, this salad is a bright alternative to heavy sides and stars Tuscan kale and in-season sprouts.
Kale Aux Lardons with Soft-Steamed Eggs: This is an updated version of the bistro classic frisee aux lardons, but employing the more modern darling of the sturdy greens world, kale. Don’t let anyone tell you that kale is “so last year.” There’s a reason there are so many kale salads out there in the world (and on this list!). Kale holds up for hours once dressed, making it absolutely perfect for my style of casual entertaining, and it is almost universally liked.
Grilled Romaine Caesar Salad: A light, delicious, and flavorful salad — grilling not actually required!
Can’t wait to try this! The photo is spectacular!
What a great recipe! I will be making this for many shared dinners and picnics. This recipe is perfect for navigating the many food allergies and special diets too. I love the add-in options you give to make this flavorful, colorful, and not-your-average grain salad.