Roasted Carrot Farro Salad with Maple Ginger Vinagrette (Edit recipe)

118 recipes
|
94 followers

If you're bored of your usual sides and want something new and fresh to pair with protein, try this salad that is easy to make and super tasty! You can prep it in advance to make your weeknights even easier. I love to keep the carrot slices a little larger, and use this broth for extra flavor and nutritional benefits. Don't skip the homemade vinaigrette - it really makes it!!!

Share

Save

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
0.5 cup Onion, diced
1 clove Garlic, diced
4 whole Carrots, peeled and sliced
2 cups Chicken Broth
1 cup Farro

Maple Ginger Vinaigrette

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400f.
Clean, peel and slice carrots on a diagonal into coin-like shapes.
Toss carrots with 2tbsp olive oil, salt and pepper.
Arrange on a baking sheet in one layer and bake until just starting to brown.
While the carrots are roasting, prepare the farro.
In a medium saucepan, heat 2tbsp olive oil.
Add your garlic and onion, and sauce until onion is starting to soften.
Add farro and sauce for 1-2 minutes.
Pour in the broth, bring to a boil, then simmer covered until broth evaporates. I like to stir every 5 minutes or so.
Once everything is finished, add farro, carrots, dressing and fresh parsley to a bowl. Toss.
Serve with your favorite protein!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	414
Fat:	11 g
Carbohydrates:	21 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.