Roasted Grape & Red Onion Kale Farro with Gorgonzola

Serves 4


1 medium red onion, chopped small
2 cups red grapes, halved
1 tablespoon thyme leaves
1 chicken thigh, boneless, skinless, chopped fine (optional)
1 tablespoon black pepper, freshly cracked
2 tablespoons honey
2 tablespoons currant vinegar
2 tablespoons olive oil
2 cups purple and Tuscan kale, chopped small
2 cups farro, cooked
Gogonzola cheese (sweet)


Preheat oven to 400° F. In a large bowl toss together the onions, grapes, chicken, thyme, black pepper, honey, currant vinegar, honey and season with salt. Lay out on a unlined baking sheet and cook for about 10 minutes or until the items are slightly browned and roasted. Immediately after the grape mixture has come out of the oven, place it over the kale in a large bowl and toss well allowing the kale to par cook or wilt. Add the cooked farro (which should still be warm) and toss together until well mixed. Season with salt and garnish with a few gorgonzola crumbles!