This salad is so healthy you might want to eat it for the next two weeks in preparation for the overeating season that’s just around the corner. It would be the nice thing to do. Farro is a healthy grain, full of protein and adding all these wonderful vegetables makes this the perfect way to proactively prepare your body for the Holiday Season. It’s also delicious and it’s pretty! What more could you ask from a humble salad?
PrintFarro and Roast carrot salad
Healthy, delicious pre holiday salad
Ingredients
1 1/2 C raw farro
3 1/2 C water
1/4 t salt
1 lb carrots, peeled and cut into 1/2 inch pieces
3 T olive oil
another 1/4 t salt
Vinaigrette:
2 T red wine vinegar
1 clove garlic, peeled and smashed
1/2 T Dijon mustard
1/3 C extra virgin olive oil
salt and pepper to taste
3 scallions, chopped
2 C chopped kale
4 C baby arugula
1/2 C chopped fresh mint
1/2 C chopped smoked almonds
1/2 lb Manchego cheese, slivered
Instructions
Rinse farro with cold water
Place in saucepan with 4 C water and salt
Bring to a boil, then reduce to simmer
Cooked, covered for about 30 minutes – I let mine simmer another 10 minutes to account for the altitude
Drain and set aside
For carrots:
Preheat oven to 400 degrees
Toss carrots with olive oil and salt
Place on foil lined baking sheet
Roast in oven for about 15 minutes or until soft and brown
For vinaigrette:
Whisk vinegar and garlic together in bowl used to toss carrots
Add mustard and whisk until smooth
Add oil, salt and pepper and whisk until emulsified
Pick out garlic, if desired (I minced the garlic and left it in)
Add scallions to warm farro and half of the vinaigrette
Mix thoroughly
Place the kale in a serving bowl and add a little of the remaining dressing
Massage the kale for a few minutes to soften it
Stir in remaining salad ingredients except for the cheese
Add farro
Add remaining dressing and mix thoroughly
Shave the cheese over the top, season to taste with salt and pepper
Recipe from the “Today Show”
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