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- 1 cup farro - 4 large carrots, peeled and cut into sticks - 3 tablespoons olive oil, divided - 2 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - Salt and pepper to taste - 1 cup baby spinach - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 2 tablespoons apple cider vinegar - Fresh parsley, chopped for garnish - Edible flowers for garnish - Lemon zest for brightness - Chopped green onions for a fresh kick - Sliced almonds for extra crunch - Farro: This grain is full of fiber and helps with digestion. - Carrots: They are rich in beta-carotene, which is good for your eyes. - Olive oil: A healthy fat that can lower heart disease risk. - Maple syrup: Offers a natural sweetness and contains antioxidants. - Cinnamon: Helps control blood sugar and adds a warm flavor. - Baby spinach: Packed with vitamins A and C, it boosts your immune system. - Feta cheese: Adds protein and calcium for strong bones. - Walnuts: These nuts provide omega-3 fatty acids, great for heart health. - Dried cranberries: They are high in antioxidants and add a sweet-tart flavor. - Apple cider vinegar: Can aid digestion and add tang to the salad. - Parsley: This herb is full of vitamins and adds a fresh taste. To start, I prepare the farro. First, I bring 4 cups of water to a boil in a medium pot. Once the water is boiling, I add 1 cup of farro and a pinch of salt. Then, I reduce the heat to low and let it simmer. I cook the farro for about 30 minutes. It should become tender but still have a nice bite. When it’s ready, I drain it and set it aside. This step forms the hearty base of our salad. Next, I turn my attention to the carrots. I preheat the oven to 400°F (200°C). On a baking sheet, I toss 4 large peeled and cut carrot sticks with 2 tablespoons of olive oil. I also add 2 tablespoons of pure maple syrup, 1 teaspoon of ground cinnamon, and a pinch of salt and pepper. I make sure each carrot stick is well coated. Then, I spread them out evenly on the baking sheet. I roast the carrots for 25-30 minutes. Halfway through, I stir them to ensure even cooking. They should come out tender and caramelized, bringing a sweet flavor to the dish. Now it’s time to bring it all together. In a large bowl, I mix the cooked farro with the roasted carrots. Next, I add 1 cup of baby spinach for freshness, followed by 1/2 cup of crumbled feta cheese for creaminess. To add crunch, I toss in 1/4 cup of roughly chopped walnuts. Finally, I include 1/4 cup of dried cranberries for a sweet touch. In a small bowl, I whisk the remaining 1 tablespoon of olive oil with 2 tablespoons of apple cider vinegar. I drizzle this over the salad and toss everything gently. I taste it and adjust the seasoning if needed. Before serving, I garnish with chopped parsley for a pop of color. Roasting carrots brings out their natural sweetness. Start with fresh, firm carrots. Peel and cut them into sticks for even cooking. Toss them in olive oil, maple syrup, cinnamon, salt, and pepper. This mix adds flavor and helps with caramelization. Spread them evenly on a baking sheet. Roast at 400°F for 25-30 minutes. Stir halfway to ensure even cooking. Look for a nice golden color. They should be tender but not mushy. You can swap ingredients based on your taste or what you have. If you don't have farro, use quinoa or barley instead. For a vegan option, replace feta with avocado or tofu. Want to skip walnuts? Try pecans or sunflower seeds for crunch. For a different sweetness, honey works well instead of maple syrup. You can also use any leafy green if baby spinach is not available. Serve your salad in a large, shallow bowl. This makes it easy to share and looks great. Arrange the roasted carrots on top for a colorful display. Fresh herbs like parsley add a nice touch. For extra flair, use edible flowers. They make your salad pop with color. Pair the salad with grilled chicken or fish for a full meal. Enjoy this fresh and vibrant dish at any gathering! {{image_2}} You can easily make this salad vegetarian or vegan. To keep it vegetarian, just use feta cheese. For a vegan option, replace the feta with avocado or a nut-based cheese. Both choices add creaminess and flavor. If you want to enhance the taste, try adding nutritional yeast for a cheesy flavor without dairy. This salad shines with seasonal vegetables. In spring, add fresh peas or radishes for a crisp bite. Summer versions can include cherry tomatoes or zucchini. In fall, try roasted sweet potatoes or butternut squash. Each vegetable brings its own taste and texture, keeping the salad exciting all year round. For a protein boost, consider chickpeas or grilled chicken. Chickpeas add a hearty texture and are great for plant-based diets. Simply toss a cup of drained chickpeas into the salad. If you prefer chicken, grill or roast it first. Slice it and mix it in before serving. Both options make the salad more filling and satisfying. Store any leftover salad in an airtight container. Keep it in the fridge for up to three days. This way, the flavors stay fresh. If you have extra roasted carrots, store them separately. They can lose their crispness in the salad. I don’t recommend freezing the salad. The textures can change when thawed. However, you can freeze the roasted carrots. Place them in a freezer-safe bag. When you’re ready to eat, let them thaw in the fridge. Reheat them in the oven at 350°F (175°C) for about 10 minutes. To keep your ingredients fresh, store the farro in a cool, dry place. Cooked farro should be in the fridge and eaten within five days. For fresh spinach, keep it in a bag with a paper towel to absorb moisture. This keeps it crisp. Feta cheese lasts longer when covered and stored in its brine. Farro is an ancient grain. It has a nutty flavor and chewy texture. To prepare it, start by rinsing 1 cup of farro under cold water. In a pot, bring 4 cups of water to a boil. Add a pinch of salt and the farro. Lower the heat and let it simmer for about 30 minutes. When done, drain the water and set the farro aside. It will add a hearty base to your salad. Yes, you can prepare the salad in advance. Cook the farro and roast the carrots ahead of time. Store them separately in the fridge. When ready to serve, mix the ingredients together. This salad tastes great chilled or at room temperature. Just add the dressing right before serving for the best flavor. This salad pairs well with many dishes. Try serving it with grilled chicken or fish for protein. It also complements roasted vegetables nicely. A light soup or a fresh bread makes a great side. You can enjoy this salad on its own too. The flavors are bright and satisfying, making it perfect for any meal! This post covered everything you need to make a tasty farro salad. We looked at the key ingredients and their benefits. I shared easy step-by-step instructions for preparation. You learned tips for roasting carrots and presenting your dish nicely. We also explored variations, including vegan options and how to add protein. Lastly, I provided storage tips to keep leftovers fresh. By following these steps, you can enjoy a healthy and delicious meal. Happy cooking!

Maple Roasted Carrot & Farro Salad

Elevate your salad game with this delicious Maple Roasted Carrot & Farro Salad! This vibrant dish combines tender, caramelized carrots with nutty farro, fresh spinach, and a delightful mix of feta, walnuts, and cranberries. Perfect for any occasion, it’s easy to make and packed with flavor. Click through to discover the full recipe and impress your family and friends with this tasty salad!
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Ingredients
  

1 cup farro

4 large carrots, peeled and cut into sticks

3 tablespoons olive oil, divided

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

Salt and pepper to taste

1 cup baby spinach

1/2 cup feta cheese, crumbled

1/4 cup walnuts, roughly chopped

1/4 cup dried cranberries

2 tablespoons apple cider vinegar

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium saucepan, bring 4 cups of water to a boil. Add the farro and a pinch of salt, then reduce heat to low and simmer for about 30 minutes, or until tender. Drain and set aside.

      On a baking sheet, toss the carrot sticks with 2 tablespoons of olive oil, maple syrup, ground cinnamon, salt, and pepper until evenly coated.

        Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.

          In a large bowl, combine the cooked farro, roasted carrots, baby spinach, feta cheese, walnuts, and dried cranberries.

            In a small bowl, whisk together the remaining olive oil and apple cider vinegar. Drizzle over the salad and toss until everything is well combined.

              Taste and adjust seasoning if needed.

                Garnish with chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    Presentation Tips: Serve the salad in a large, shallow bowl, and arrange the roasted carrots on top for a vibrant display. Consider using edible flowers for an extra pop of color if desired!