Farro Salad With Roasted Carrots & Feta
Roasted Carrot and Farro Salad is a delightful blend of tender roasted carrots and onions mixed with nutty farro or pearled spelt, fresh baby spinach leaves, and creamy feta cheese. The dish is elevated with a flavorful dressing that combines red wine vinegar, honey, garlic, cumin, and smoked paprika. This vibrant salad is a delicious combination of textures and flavors that will leave you feeling satisfied and nourished.
— Constant Cookbook
Ingredients
- 500g carrots , halved or quartered (baby carrots can stay whole)
- 2 red onions , quartered
- 1 tbsp extra-virgin olive oil
- 200g farro or pearled spelt
- 100g baby spinach
- 50g feta cheese (or vegetarian alternative)
- 3 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp clear honey
- 2 garlic cloves , chopped
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- small handful parsley , finely chopped
Instructions
- Heat oven to 190C/170C fan/gas 5. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well. Roast for 25 mins.
- While the vegetables are roasting, boil the farro or spelt following pack instructions. Drain and tip into a bowl. Mix the dressing ingredients with 1 tbsp water and some seasoning, then stir half through the warm grains.
- When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 370 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.7 milligram of sodium
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