Roasted Carrot and Farro Salad Recipe
This hearty vegan salad features roasted carrots, nutty farro, fresh herbs, and a zippy dressing. It’s filling, flavorful, and refreshingly smug-free.
Ingredients
- 1 cup farro uncooked
- 4 large carrots peeled and sliced diagonally
- 2 tbsp olive oil
- 1 tsp maple syrup
- ½ tsp cumin
- ¼ tsp smoked paprika
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
- ¼ cup chopped mint
- 2 tbsp toasted almonds or walnuts
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 400°F. Channel your inner domestic goddess.
- Toss sliced carrots with 1 tbsp olive oil, cumin, paprika, maple syrup, salt, and pepper.
- Roast them on a baking sheet for 25–30 minutes until tender and caramelized.
- While those diva carrots roast, cook farro in salted water for 20 minutes or until chewy but not mushy. Drain and let cool.
- In a bowl, whisk together lemon juice, mustard, vinegar, remaining olive oil, salt, and pepper.
- Combine roasted carrots, farro, chopped herbs, nuts, and dressing in a large bowl. Toss gently.
- Taste. Cry a little. It’s that good.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 1.1g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 220%
- Iron: 15%
- Vitamin C: 18%
- Magnesium: 12%
- Folate: 20%
Additional Notes/Tips to Enhance Flavor
- Add pomegranate seeds if you want it to sparkle like your weekend plans.
- Sub barley for farro if that’s what’s lurking in your pantry.
- A touch of chili flakes never hurt anyone—unless you measure with your heart.
- Great warm or cold, so yes, it doubles as “I brought lunch” energy.
- Pair with hummus and pita if you’re really feeling that goddess-in-a-bowl aesthetic.