Warm Farro Roasted Carrot Salad (Printable Version)
Nutty farro and caramelized carrots tossed with feta, herbs, and bright lemon dressing in a warming Mediterranean grain bowl.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 2½ cups water
03 - ½ teaspoon kosher salt
→ Vegetables
04 - 1 pound carrots, peeled and cut into ½-inch diagonal slices
05 - 2 tablespoons olive oil
06 - ½ teaspoon ground cumin
07 - ¼ teaspoon smoked paprika
08 - ¼ teaspoon freshly ground black pepper
→ Salad Add-Ins
09 - ⅓ cup crumbled feta cheese
10 - ¼ cup toasted pumpkin seeds (pepitas)
11 - ¼ cup chopped fresh parsley
12 - 2 tablespoons chopped fresh mint
13 - 3 cups baby arugula or spinach
→ Lemon Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon honey
17 - 1 small garlic clove, finely minced
18 - ½ teaspoon Dijon mustard
19 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.
02 - Toss the carrot slices with 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping once halfway through, until tender and caramelized at the edges.
03 - While the carrots roast, combine the rinsed farro, water, and ½ teaspoon kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20–25 minutes until the farro is tender but retains a pleasant chew. Drain any remaining liquid and set aside.
04 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, minced garlic, and Dijon mustard until emulsified. Season with salt and pepper to taste.
05 - In a large serving bowl, combine the warm cooked farro, roasted carrots, baby arugula, chopped parsley, and fresh mint. Drizzle the dressing over the top and toss gently until everything is evenly coated.
06 - Scatter the crumbled feta cheese and toasted pumpkin seeds over the salad. Serve immediately while warm, or allow to cool to room temperature.
# Expert Advice:
01 -
- The chewy, nutty farro soaks up that bright lemon honey dressing like a sponge, making every forkful burst with flavor.
- It works hot from the stove, at room temperature for a picnic, or even cold from the fridge the next day when nobody feels like cooking.
- Roasted carrots become almost candy sweet in the oven, and paired with salty feta and crunchy pepitas, every bite hits a different note.
02 -
- Do not skip rinsing the farro, because it carries a dusty residue that can make the whole salad taste flat and starchy.
- The carrots need space on the baking sheet, so if they are crowded they will steam instead of roast and you will lose that gorgeous caramelized edge.
- Dress the salad while the farro is still warm, as it absorbs the vinaigrette much more effectively than cold grain ever could.
03 -
- Taste the farro before draining, because undercooked grain tastes gritty and overcooked grain turns to mush, and neither one makes a salad you want to eat.
- Toasting pumpkin seeds in a dry skillet for just two minutes over medium heat releases oils that make them exponentially more flavorful than the raw version straight from the bag.