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Make this Roasted Carrot + Shallot Farro Salad in 30 minutes

This beginner-friendly salad recipe will elevate your next meal.

CHS_CarrotShallotSalad

You can make this Roasted Carrot Shallot Farro Salad in 30 minutes.

Table of Contents

This beginner-friendly winter salad from Barbara Hines, a source for all things health and wellness, is the perfect recipe for your next dinner party, those busy weekday night dinners, or freshen up your recipe book.

Roasted Carrot + Shallot Farro Salad

Start to finish: 30 minutes

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, toasted
¼ cup crumbled feta cheese (optional)
olive oil, for roasting vegetables
zest of one lemon

Vinaigrette dressing

3 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
⅓ cup extra virgin olive oil
flaky sea salt and fresh ground pepper

Prepare vinaigrette

  • In a small bowl, 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.

Prepare farro and vegetables

  • Cook the farro according to package directions if not already prepared. You’ll need about a cup of cooked farro.
  • Preheat oven to 425°F. Wash carrots, trim ends, and cut in half horizontally, then slice into 3-4 inch bite-size pieces.
  • Peel the shallots and slice them 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 toss gently to mix. Roast for an additional 5 minutes.
  • Remove from the oven and sprinkle with the freshly grated lemon zest, toss gently again, and set aside to rest.
  • Toast the pepitas in a small pan set to medium-high heat for 3-4 minutes until lightly browned.

Assemble

  • In a large bowl, combine the arugula, cooked farro, and roasted carrot mixture.
  • Top the mixture with the toasted pepitas and the crumbled feta.
  • Give the apple cider vinaigrette a quick whisk and gently toss to coat.

Pro tip: leftover vinaigrette keeps well in a jar in the fridge for up to a week.