Roasted carrots have some of my favorite flavors — deeply earthy, sweet, and soft — and they’re are an extremely budget-friendly fridge staple!
This cinnamon roasted carrot farro salad combines the caramelized bite of roasted carrots 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.
The salad is just as good a few days later so you can make it for lunches for the week too. For more seasonal meal ideas and grocery shopping inspiration, check out my February Seasonal Produce List on Uproot Kitchen.
Cinnamon Roasted Carrot and Farro Salad
3/4 cup dry farro
6 medium carrots
1 tablespoon coconut oil, melted
1 teaspoon ground cinnamon
Salt and pepper to taste
3 cups baby lettuce mix
1/4 cup raw pumpkin seeds
2 tablespoons raisins
1 teaspoon honey
1 tablespoon lemon juice
2 teaspoons olive oil
1/2 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.
This recipe originally appeared on the blog Uproot Kitchen, written by Marisa Westbrook. Westbrook is a public health professional, recipe developer and food photographer. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, kitchen DIY ideas, and urban gardening posts, and connect with her on Instagram, Facebook, and Twitter.