I don’t know about you, but this time of year in Upstate New York has me unable to remember a time without coats and wondering what the sun feels like. Isn’t it funny how deep into each season, the previous one seems like a distant memory? Here in Rochester, we’re currently in the middle of a massive snow storm. On one hand, it’s kind of nice when the city shuts down and (almost) everyone gets a break from regular daily responsibilities. On the other, the negative wind chill and constant flurries are not exactly “cute” to me anymore.

Since we’re used to this kind of volatile weather, especially in March, I’m usually not someone who buys out the grocery store the night before. However this time, I wanted to grab a few things and found myself craving ANYTHING that tastes like spring is coming. Enter this salad: hearty and bright with the perfect amount of crunch. It was super easy to throw together and will keep in the fridge for a few days (if I can stop snacking on it for one minute)!

Servings 4 servings

This fresh and hearty salad is perfect as a main meal or side and lasts in the fridge for several days.

Ingredients

1 cup farro
1 ½ lbs large rainbow carrots
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
½ cup almonds (salted or unsalted)
½ cup feta cheese
6 sprigs fresh mint (chopped)
⅓ cup fresh parsley (chopped)

Dressing:

1 tsp dijon mustard
1 tsp maple syrup
1 tbsp apple cider vinegar
2 tsp lemon juice
¼ tsp sea salt
¼ cup olive oil

Instructions

Cook farro according to package directions, whether it's a "quick cook" variety or not. When finished, drain and rinse under cold water. Set aside.
Heat the oven to 400. While the farro cooks: wash, peel and chop the carrots into small/medium pieces. Place them on a parchment-lined baking sheet and drizzle with olive oil. Season with the cumin, paprika, garlic powder, and plenty of sea salt. Roast for 25-30 minutes, or until they’re a little crispy on the edges.
Place the barley, feta, carrots, chopped almonds, parsley, and mint (save a little feta, almonds and parsley for topping) into a large bowl. Whisk dressing together separately and then pour over salad. Toss to combine. Taste and adjust salt/pepper if needed.