Roasted Carrot and Farro Salad Recipe

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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.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Calories: 290

Ingredients Method Notes

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

Method

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.