Photo of Farro salad with grapes, goat cheese and tarragon vinaigrette by WW

Farro salad with grapes, goat cheese and tarragon vinaigrette

Points® value
Total Time
45 min
15 min
30 min
Not your ordinary grain side dish. Farro is paired with grapes and radicchio and then tossed with a homemade vinaigrette.


Uncooked farro

¾ cup(s)

Table salt

¼ tsp(s), for cooking farro


2 cup(s)

Red seedless grapes

¾ cup(s), halved

Uncooked radicchio

¾ cup(s), chopped


½ cup(s), sliced

Uncooked scallions

½ cup(s), chopped

Fresh tarragon

1 tbsp(s), minced

Olive oil

1 tbsp(s)

White wine vinegar

1½ tsp(s), or champagne vinegar

Dijon mustard

1 tsp(s)


1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Semisoft goat cheese

¼ cup(s), crumbled


  1. Combine farro, salt and water in a medium saucepan and bring to a boil over high heat; reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully). Drain well; cool slightly.
  2. In a medium bowl, combine cooled farro, grapes, radicchio, celery and scallions.
  3. In a small bowl, whisk together tarragon, oil, vinegar, mustard, sugar, kosher salt and pepper.
  4. Pour dressing over salad and toss to coat; garnish with cheese. Yields about 3/4 cup per serving.


For a different twist, substitute chopped fresh figs, apples or pears for the grapes (could affect Points values). For saltier flavor, swap feta for goat cheese.