Roasted Carrot and Farro Salad with Herbs
Sweet roasted carrots and nutty farro tossed with fresh spring herbs and a lemony dressing — a hearty, wholesome grain salad that bridges the last of winter and the first of spring.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Baking sheet
Saucepan
Whisk
- 1 cup farro, rinsed
- 1 pound carrots, cut into sticks
- 4 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup
- 1/4 cup fresh parsley and dill, chopped
- Salt and pepper to taste
Preheat the oven to 425F (220C). Toss the carrots with olive oil, salt, and pepper, and roast for 25 to 30 minutes, until caramelized and tender.
Meanwhile, cook the farro in salted water according to the package directions until tender, then drain.
Whisk together the olive oil, lemon juice, honey or maple syrup, and a pinch of salt to make the dressing.
Toss the warm farro with the dressing, then fold in the roasted carrots and fresh herbs. Serve warm or at room temperature.