Description
Discover how to make a delicious Maple Roasted Carrot And Farro Salad that is perfect for a healthy and flavorful meal. Try it now!
Ingredients
- 2 pounds (907 g) carrots (900 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 tablespoon (15 ml) maple syrup (15 milliliters)
- Salt, to taste
- Pepper, to taste
- 1 cup (240 ml) farro (190 grams)
- 3 cups (720 ml) water (710 milliliters)
- 1/2 cup (120 ml) chopped fresh parsley (30 grams)
- 1/4 cup (60 ml) chopped fresh mint (15 grams)
- 1/4 cup (60 ml) crumbled tofu (30 grams)
- 1/4 cup (60 ml) toasted almonds (30 grams)
- 2 tablespoons (30 ml) lemon juice (30 milliliters)
- 1 tablespoon (15 ml) honey mustard (15 grams)
- 1/2 teaspoon (3 ml) garlic powder (2 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice the carrots into uniform sticks.
- In a large bowl, toss the carrots with olive oil, maple syrup, salt, and pepper.
- Spread the carrots in a single layer on a baking sheet.
- Roast the carrots in the oven for 25-30 minutes, until tender and slightly caramelized.
- While the carrots are roasting, rinse the farro under cold water.
- In a medium pot, combine the farro and water.
- Bring the water to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 25-30 minutes until the farro is tender.
- Drain any excess water from the cooked farro.
- In a small bowl, whisk together lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- In a large serving bowl, combine the cooked farro, roasted carrots, parsley, mint, feta, and walnuts.
- Pour the lemon dressing over the salad ingredients.
- Toss the salad gently to combine all the ingredients evenly.
- Adjust seasoning with additional salt and pepper if needed.
Notes
- Adjust the maple syrup amount for a sweeter taste when roasting the carrots.
- Use feta as a substitute for crumbled tofu to vary the texture and flavor.
- Sprinkle red pepper flakes for a touch of spice that complements the carrots’ sweetness.