Cinnamon Roasted Carrot and Farro Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees.
  2. 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).
  3. 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.
  4. In a large salad bowl, toss together cooked farro, roasted carrots, baby lettuce mix, pumpkin seeds, and raisins.
  5. Whisk together dressing of honey, lemon juice, olive oil, and apple cider vinegar and drizzle over the salad when you are ready to serve.
Notes
This dish can be served hot, room temperature, or cold. Note that the lettuce will wilt if tossed with hot farro or carrots.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/09/28/roasted-carrot-farro-salad/