Organic Farro Salad with Thyme-Roasted Carrots and Maple-Ginger Dressing Organic Farro Salad with Thyme-Roasted Carrots and Maple-Ginger Dressing

Organic Farro Salad with Thyme-Roasted Carrots and Maple-Ginger Dressing

This delicious and hearty ancient grain salad features tender, thyme-roasted carrots and fennel tossed with a ginger-infused, maple mustard dressing.

HANDS-ON TIME:

COOK TIME:

SERVES: 6

Ingredients

Use organic ingredients where possible.

For the salad:

  • 1 cup farro
  • 4 cups water
  • 12 cup finely chopped fresh parsley

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 12 teaspoons Dijon mustard
  • 14 teaspoon Simply Organic® Ground Ginger
  • 12 teaspoon kosher salt

For the roasted vegetables:

  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon Simply Organic® Thyme, divided
  • 1 pound carrots, scrubbed, trimmed, halved lengthwise and sliced into 3- to 4-inch pieces
  • 2 medium fennel bulbs, stalks removed, sliced into 12-inch thick wedges

Directions

To make the farro:

  1. In a medium saucepan over medium-high heat, bring farro and water to a boil. Reduce to a low simmer and cover pot. Cook for 25 to 30 minutes, or until chewy but tender. Drain away any excess water and set aside to cool.
  2. Preheat the oven to 450 degrees.

To make the dressing:

  1. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, mustard, ginger, and salt. Set aside.

To roast the vegetables:

  1. On a large rimmed baking sheet, spread fennel evenly and drizzle with 3 tablespoons olive oil and 12 teaspoon thyme.
  2. Roast fennel for 10 minutes, then remove pan from oven.
  3. Add carrots, remaining 3 tablespoons olive oil and 12 teaspoon thyme. Toss to combine.
  4. Return to oven and roast for 20 to 25 minutes more, or until vegetables are browned and tender.

To make the salad:

  1. In a large salad bowl, add farro, roasted carrots, roasted fennel and parsley, stirring to combine.
  2. Toss well with dressing. Taste and adjust seasoning as desired. Serve immediately. Refrigerate leftovers, covered, for up to 4 days.

Chef Notes

  • There's no need to peel the carrots here; just wash them well.
  • This salad is best served warm or at room temperature, so if you have leftovers in the refrigerator, let them come to room temperature before serving.

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