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Farro Salad with Roasted Carrots and Feta

We would like to point out at once that this is a warm salad, lest you wonder why we would feature a salad in November. Perhaps a more fitting description would be Mélange of Farro, Roasted Carrots, and Feta with Tender Greens, but that is rather a mouthful, isn’t it? No matter how you choose to think of it, we assure you that the recipe is seasonally appropriate — you wouldn’t want to be roasting and boiling in the heat of summer, after all!  At the end of the day, what matters is this: here is a completely and exceptionally satisfying dish, the perfect combination of savoury, sweet, and salty. Enough said.

You’ll find farro near the rices and other grains at the market.

Farro Salad with Roasted Carrots and Feta

1 lb. 2 oz. carrots, peeled and halved or quartered
2 red onions, peeled and quartered
1-2 tbs. olive oil
7 oz. farro (about 1¼ cup)
4 oz. baby spinach
2 oz. feta

For the dressing:

3 tbs. red wine vinegar
2 tbs. extra-virgin olive oil
1 tbs. honey
1 tbs. water
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. smoked paprika
small handful parsley, finely chopped (about 1 tbs.)

Heat the oven to 375°F. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well with salt and freshly ground black pepper, tossing gently to coat. Roast for 25-35 minutes until tender and beginning to caramelize.

While the vegetables are roasting, boil the farro in a large pot of salted water for about 30 minutes or until tender. Drain well and tip into a bowl. Mix the dressing ingredients with some salt and freshly ground black pepper, then stir half through the warm grains.

When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta. Serves 4.

One Comment Post a comment
  1. Jinny #

    Great recipe! I’d never eaten farro and was interested in trying it. This dish is easy to prepare. The feta is a really nice addition to the warm salad as it melts a bit and mixes nicely. Delicious!

    December 2, 2012

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