Honey Cumin Roasted Carrot and Farro Salad
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 1 cup farro (use wild rice for gluten-free option)
  • 2 teaspoons salt
  • 2 pounds carrots, peeled and cut into 1 inch wide, 2 inch long pieces (or you can use whole baby carrots)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoons ground cumin
  • 2 teaspoons honey
  • ½ teaspoon fresh lemon zest (from ½ lemon)
  • 2 cups arugula
  • ⅔ cup roasted, salted Marcona almonds
  • ½ cup crumbled feta
  • Lemon Vinaigrette:
  • 3 tablespoons fresh lemon juice (about 1 big lemon)
  • 2 teaspoon Dijon mustard
  • 2 teaspoons honey
  • ⅓ cup olive oil
  • ¼ teaspoon salt
  • Fresh ground pepper
Instructions
  1. Heat oven to 425 degrees. Line two baking sheets with parchment paper.
  2. In a medium saucepan, bring farro, salt and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool. If using wild rice, cook according to package instructions.
  3. Meanwhile, mix olive oil, cumin, honey, lemon zest, 1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Add carrots and toss well to coat. Distribute carrots equally on the prepared baking sheets and spread in an even layer. Place sheet racks in the oven and roast for 20 minutes, tossing once halfway, until carrots are tender.
  4. While the carrots roast, make the dressing. Add all ingredients to a bowl or a jar with tight fitting lid. Whisk or shake vigorously until well combined.
  5. When the carrots are ready, remove them from the oven and season with a pinch of salt and toss to coat.
  6. Place arugula on a serving platter and top with carrots, farro, almonds and feta, . Drizzle with the lemon vinaigrette.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/?p=4882