January 2, 2024

Roasted Carrot and Shallot Farro Salad

Indulge in this Roasted Carrot and Shallot Farro Salad, a perfect blend of flavors and nutrition for the colder months when you're craving healthy eats but also comfort food. The star of this salad? That's a toss-up between the pepitas and the zesty Apple Cider Vinegar dressing that not only adds a burst of tang but also brings a host of health benefits. Apple Cider Vinegar, still all the rage among health enthusiasts, is rich in enzymes and potassium, potentially promoting digestive health and boosting the immune system. The combination of its crisp acidity and fall flavor perfectly complements the roasted carrots and shallots, and nutrient-packed pepitas – providing a wholesome mix of vitamins, minerals, fiber, and antioxidants. Plus, the farro, a nutrient-dense grain, adds a hearty base to your salad, offering a good source of protein, fiber, and essential nutrients. For a gluten-free option, you can swap farro with quinoa. This Roasted Carrot Shallot and Farro salad is as good for your taste buds as it is for your well-being. It's a quick, nourishing choice for those seeking a healthy and satisfying salad option during those chillier days.

I had the pleasure of sharing this Roasted Carrot Shallot Farro Salad recipe in a recent TV appearance along with a Lemon Ginger Turmeric Elixir made into a mock-tail. What a great time and experience it was! With quick and easy assembly, these recipes don't take much time but deliver maximum flavor. Check out the segment on Palmetto Life on Live 5 News if you're interested in watching how easily they come together and share your feedback in the comments if you decide to make them! 

Here's the segment: https://www.live5news.com/video/2024/01/02/video-healthy-start-new-year-with-plate43/

 

Ingredients

 5 oz arugula
 2 shallots, sliced horizontally
 2 lbs carrots, washed and trimmed
 1 can chickpeas, rinsed and drained
 1 cup cooked farro
 ¼ cup pepitas (pumpkin seeds), toasted
 ¼ cup crumbled feta cheese (optional)
 olive oil, for roasting vegetables
 zest and juice of one lemon
Vinaigrette Dressing
 3 tbsp apple cider vinegar
 1 tbsp Dijon mustard
 1 tbsp maple syrup
  cup extra virgin olive oil
 flaky sea salt and fresh ground pepper

Directions

1

In a small bowl, start building the vinaigrette. Add the vinegar, mustard, maple syrup, and whisk together. While whisking, slowly drizzle in the olive oil. Season the vinaigrette to taste with salt and pepper and set aside.

Cook the farro according to package directions if not already prepared. You will need about a cup of cooked farro (1/2 cup uncooked).

2

Preheat oven to 425°F. Wash carrots, trim ends and cut carrots horizontally (if they are really large slice horizontally twice, into quarters), then slice into 3-4 inch size pieces. Peel the shallots and slice horizontally into quarters.

On a lined baking sheet, roast carrots and shallots drizzled with olive oil and flaky salt for 15 minutes or until tender and starting to turn golden. Add the chickpeas to the same pan and mix gently. Roast for an additional 5 minutes.
Remove from the oven and sprinkle with the freshly grated lemon zest and juice of 1/2 the lemon, toss gently again and set aside.

3

Toast the pepitas in a small pan set to medium heat for 4-5 minutes until lightly browned. Remove from the heat.

4

Begin assembling the salad in a large bowl. Combine the arugula, cooked farro, and roasted carrot mixture. Top the mixture with the toasted pepitas and the crumbled feta (if using). Give the apple cider vinaigrette a quick whisk and spoon over the salad to taste, gently tossing to coat.

Any unused vinaigrette keeps well in a jar in the fridge for up to a week.

Roasted Carrot and Shallot Farro Salad

Roasted Carrot and Shallot Farro Salad

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 5 oz arugula
 2 shallots, sliced horizontally
 2 lbs carrots, washed and trimmed
 1 can chickpeas, rinsed and drained
 1 cup cooked farro
 ¼ cup pepitas (pumpkin seeds), toasted
 ¼ cup crumbled feta cheese (optional)
 olive oil, for roasting vegetables
 zest and juice of one lemon
Vinaigrette Dressing
 3 tbsp apple cider vinegar
 1 tbsp Dijon mustard
 1 tbsp maple syrup
  cup extra virgin olive oil
 flaky sea salt and fresh ground pepper

Steps

1

In a small bowl, start building the vinaigrette. Add the vinegar, mustard, maple syrup, and whisk together. While whisking, slowly drizzle in the olive oil. Season the vinaigrette to taste with salt and pepper and set aside.

Cook the farro according to package directions if not already prepared. You will need about a cup of cooked farro (1/2 cup uncooked).

2

Preheat oven to 425°F. Wash carrots, trim ends and cut carrots horizontally (if they are really large slice horizontally twice, into quarters), then slice into 3-4 inch size pieces. Peel the shallots and slice horizontally into quarters.

On a lined baking sheet, roast carrots and shallots drizzled with olive oil and flaky salt for 15 minutes or until tender and starting to turn golden. Add the chickpeas to the same pan and mix gently. Roast for an additional 5 minutes.
Remove from the oven and sprinkle with the freshly grated lemon zest and juice of 1/2 the lemon, toss gently again and set aside.

3

Toast the pepitas in a small pan set to medium heat for 4-5 minutes until lightly browned. Remove from the heat.

4

Begin assembling the salad in a large bowl. Combine the arugula, cooked farro, and roasted carrot mixture. Top the mixture with the toasted pepitas and the crumbled feta (if using). Give the apple cider vinaigrette a quick whisk and spoon over the salad to taste, gently tossing to coat.

Any unused vinaigrette keeps well in a jar in the fridge for up to a week.

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2 Comments

  1. Delicious! I added extra farro because I can’t get enough of it. Leftovers made the perfect lunch the next day. Can’t wait to make this again!

    Reply
    • I’m so glad you enjoyed it! Farro is so good- and leftovers make for the most convenient meals throughout the week! Thanks so much for commenting. Hope you’ll keep coming back for more recipes!

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