Roasted Carrot and Farro Salad

Michael Symon
Servings: 4
45 to 60 min

A great salad you could turn into a full on meal!

  • Ingredients
  • step-by-step directions
Roasted Carrot and Farro Salad
  • 1/4 cup olive oil (plus 2 tablespoons and more to garnish, divided)
  • 1 pound organic carrots (peeled, cut into 2-inch pieces on a bias)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1/2 teaspoon chipotle powder
  • 1 cup farro
  • 3 cups water or vegetable stock
  • 4 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup hazelnuts (toasted, roughly chopped)
  • 1 cup Chinese celery (plus more to garnish, roughly torn)
  • Preheat the oven to 400ºF.
  • Place the carrots in a mixing bowl and drizzle with 2 tablespoons of olive oil. Add the cinnamon, chipotle powder, maple syrup and season with salt and pepper. Toss to evenly combine then spread into an even layer on a baking sheet. Place in the oven and roast for about 20 minutes, until golden brown and just cooked through. Remove from the oven and set aside.
  • Place the farro in a medium sauce pot with 3 cups of water or stock. Season with salt and pepper, then bring to a boil. Cover and simmer for about 12 minutes, until tender but chewy. Drain any remaining liquid then set aside to cool.
  • In a mixing bowl, whisk together the sherry vinegar and Dijon. Drizzle in 1/4 cup of olive oil then season with salt and pepper. Add the cooked farro, carrots, hazelnuts, and Chinese celery. Re-season if needed, then serve at room temperature or chilled. Garnish with a drizzle of olive oil and some additional torn Chinese celery.
  • To Toast Hazelnuts: Place on a sheet tray in an even layer. Place in the preheated oven and toast until golden brown and fragrant, about 5-7 minutes.
  • Tip: Don't fancy farro? This recipe is just as delicious with rice or quinoa!
Similar categories: Carrots Salads
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