For this Cinnamon Roasted Carrot Farro Salad, chunks of cinnamon roasted carrots are tossed with cooked grains, baby lettuces, pumpkin seeds and raisins for a hearty and filling vegetarian main dish.
There is something magical about finally turning the oven on again for a season of warm bowls of roasted veggies, soups, and baked goods.
Enter these earthy cinnamon roasted carrots, the perfect caramelized bite when paired with chewy grains of farro, crisp baby lettuce, crunchy pumpkin seeds and sweet raisins – all tossed with a simple mixture of honey, lemon juice, olive oil, and vinegar.
… Does your mouth water like mine does just reading that?
Roasted carrots are one of my favorite flavors – deeply earthy, sweet, and soft; and carrots are an extremely budget-friendly fridge staple! This salad is just as good a few days later (multiple batches just went from the container to fork to mouth!) so you can make it for lunches for the week too.
- ¾ cup dry farro
- 6 medium carrots
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 3 cups baby lettuce mix
- ¼ cup raw pumpkin seeds
- 2 tablespoons raisins
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- ½ teaspoon apple cider vinegar
- Preheat the oven to 375 degrees.
- Add dry farro to a pot and cover with 3 cups of broth or salted water. Bring to a boil and cook like pasta for 15-20 minutes. Drain and set aside to cool (should be around 2 cups of cooked farro).
- Chop carrots on an angle into about 2 cups of thick coins. Toss them with melted coconut oil, cinnamon, and salt and pepper and roast for 35 minutes on a lined baking sheet. Set aside to cool.
- In a large salad bowl, toss together cooked farro, roasted carrots, baby lettuce mix, pumpkin seeds, and raisins.
- Whisk together dressing of honey, lemon juice, olive oil, and apple cider vinegar and drizzle over the salad when you are ready to serve.
If you can’t get your hands on farro, this would be just as good with another whole grain or a small whole wheat pasta shape.
Get creative and find your favorite roasted veggie + grain combination! Some of my favorites are my cauliflower, pomegranate, and pistachio farro salad and my goat cheese and cran-walnut wheatberry salad.
Have you turned your oven on yet? What fall flavors are you craving?
Marisa
Abbott says
Everything about your blog is beautiful! Yum!
Marisa says
Thank you Abbott!!!
Ashley @ Fit Mitten Kitchen says
Cinnamon roasted carrots?! YUM I seriously need to try that. I love changing up my salad routine so this sounds perfect! Thanks for sharing 🙂 Pinning for later!
Marisa says
Yes! Gotta try them, Ashley!
Katie {moms kitchen handbook} says
Beautiful. And it just screams fall. Pinning!
Marisa says
Thanks Katie! Definitely fall flavors!
Kelly // The Pretty Bee: Allergy Friendly Eats says
This looks delicious! I love farro.
Marisa says
It’s such a great, chewy grain. Thanks Kelly!
Rachel @ Delicious Balance says
I LOVE the looks of this! I am loving farro lately and this seems like such a great way to use it! Pinning for later 🙂
Marisa says
Definitely! Thanks Rachel!
Lauren | Just a Pinch says
Yummy! I am totally in fall mode now. Soups galore and pumpkin everything! Carrot soup is one of my favorites – and you’re right, great for the budget! 🙂
Marisa says
Glad to hear you’re loving soups and pumpkin everything already! The Pacific Northwest can do that to you 🙂
Alex Caspero MA,RD (@delishknowledge) says
Roasted carrots are one of my favorite things as well! In fact, I just made a big pan today because I had so many of them and needed to use them up before they went bad! This looks great!
Marisa says
Yum! Hope you’re enjoying your big pan of roasted carrots!
Cassie @ Almost Getting it Together says
Ah this looks so yummy! I always feel like I have carrots I need to use up… going to try this next time!!
Marisa says
Yay! You’ll love it!
Jess @hellotofit says
OH YUM! I love farro but have not tried cooking it at home, yet. This looks fabulous 🙂