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.