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Farro and Roast carrot salad

Healthy, delicious pre holiday salad 

Scale

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