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- 1 cup farro - 4 large carrots, peeled and cut into sticks - 3 tablespoons olive oil, divided - 2 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - Sea salt and freshly cracked black pepper to taste - 1 cup baby spinach - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 2 tablespoons apple cider vinegar - Fresh parsley, chopped for garnish Farro is the star of this salad. You need one cup. It adds a nutty flavor and chewy texture. For the carrots, use four large ones. Peel them and cut them into sticks. This shape helps them roast evenly. You will also need three tablespoons of olive oil. This adds richness to the dish. Mix in two tablespoons of pure maple syrup. It brings a sweet touch that pairs well with the carrots. For spice, add one teaspoon of ground cinnamon. It gives warmth to each bite. Use sea salt and black pepper to taste. These will enhance the salad's flavors. Next, grab one cup of baby spinach for freshness. You'll also want half a cup of crumbled feta cheese. It adds creaminess and a salty kick. Use a quarter cup of roughly chopped walnuts for crunch. They provide a nice texture contrast. Finally, include a quarter cup of dried cranberries. They add sweetness and color. Drizzle two tablespoons of apple cider vinegar over the salad. This brightens the flavors. Don’t forget fresh parsley for a pop of green on top! 1. Preheat your oven to 400°F (200°C). This helps the carrots get a nice caramel color. 2. Boil water in a medium saucepan, using 4 cups. Add 1 cup of farro with a pinch of sea salt. Cover and let it simmer on low for 30 minutes. The farro should be tender but still chewy. Drain it and let it cool a bit. 3. Prepare the carrots by peeling and cutting them into sticks. On a large baking sheet, mix the carrot sticks with 2 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 teaspoon of ground cinnamon, sea salt, and pepper. Make sure all pieces are coated well. 4. Roast the carrots for 25-30 minutes, stirring halfway. They should become tender and caramelized. 5. Combine ingredients in a big bowl. Add the cooked farro, roasted carrots, 1 cup of baby spinach, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, and 1/4 cup of dried cranberries. Gently mix to avoid bruising the spinach. 1. Whisk the dressing in a small bowl. Use 1 tablespoon of olive oil and 2 tablespoons of apple cider vinegar. Make sure to mix until it is well combined. 2. Adjust seasoning if needed. Taste the salad before serving. Add more salt or pepper to enhance the flavors. To get the best caramelization from your carrots, cut them into sticks. This helps them cook evenly. Toss them with olive oil, maple syrup, and ground cinnamon. Make sure every piece is coated well. Roast at 400°F (200°C) for 25-30 minutes. Stir halfway through to ensure even cooking. The carrots should be tender and lightly browned. For farro, start by boiling 4 cups of water with a pinch of sea salt. Add 1 cup of farro and reduce the heat. Cover and let it cook for about 30 minutes. You want it chewy but tender. Drain well and let it cool before adding it to your salad. To make your salad look great, use a large, shallow bowl. Place the roasted carrots on top in a nice pattern. This creates a beautiful display. For extra flair, add edible flowers or soft greens around the edges. Fresh parsley on top adds color and freshness. These small touches make your dish stand out at any table. {{image_4}} If you want to change things up, you can swap feta cheese. Try goat cheese or even a vegan cheese. Both options bring their own tasty twist. For nuts, consider almonds or pecans instead of walnuts. They add great crunch and flavor. Dried apricots or cherries can replace cranberries. This adds a fruity touch to your salad. Use seasonal veggies to keep your salad fresh. In spring, add fresh peas or asparagus for a pop of green. Summer is perfect for cherry tomatoes or zucchini. In fall, roasted sweet potatoes or beets can add color and sweetness. For winter, add kale or Brussels sprouts to give it a hearty feel. You can also adapt this salad for special events. Serve it at potlucks or holiday dinners. Add a splash of citrus for summer gatherings. Use spices like nutmeg for cozy winter meals. This salad is flexible and delicious for any occasion! To store your Maple Roasted Carrot & Farro Salad, place it in an airtight container. This helps keep it fresh longer. You can enjoy the salad for up to four days in the fridge. Just make sure to check for any signs of spoilage before serving. If the salad looks or smells off, it’s best to toss it. Can this dish be frozen? Yes, you can freeze this salad, but it’s not ideal. The farro and carrots may lose some texture after thawing. If you want to freeze it, do so without the spinach, feta, and walnuts. Add those fresh before serving. For freezing, place the salad in a freezer-safe container. Make sure to remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat gently in a pan or microwave. Add fresh spinach and feta after reheating for best results. Can I make this salad vegan? Yes, you can make this salad vegan. Simply leave out the feta cheese. You can add extra nuts or seeds for creaminess. Use more veggies for a hearty bite. How to cook farro in a rice cooker? To cook farro in a rice cooker, rinse 1 cup of farro first. Add it to the cooker with 2 cups of water and a pinch of salt. Turn it on and let it cook until tender, about 30 minutes. Can I use other grains instead of farro? Yes, you can use other grains. Quinoa, barley, or brown rice work well. Just adjust cooking times based on the grain you choose. Is this salad gluten-free? No, this salad is not gluten-free because farro contains gluten. If you need a gluten-free option, use quinoa or rice. How to enhance the flavors without added sugar? To enhance flavors without sugar, try using more spices like cumin or garlic. Fresh herbs like basil or mint can add brightness too. Lemon juice can give a nice zing without any sweetness. This post shared an easy recipe for a tasty farro salad. We covered the ingredients, preparation steps, and essential tips. You learned how to roast carrots and create a flavorful dressing. We also explored storage methods and variations for different seasons and diets. Try this recipe to impress your family and friends. With simple tweaks, you can customize it to your liking. Enjoy making this salad an exciting part of your meals!

Maple Roasted Carrot & Farro Salad

Discover the deliciousness of Maple Roasted Carrot & Farro Salad! This vibrant recipe features tender roasted carrots, nutty farro, and the perfect blend of feta, walnuts, and cranberries. Perfect as a side or a hearty main dish, it's packed with flavor and nutrients. Ready in just one hour, this salad is sure to impress. Click through to explore the full recipe and elevate your meal with this delightful dish!
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Ingredients
  

1 cup farro

4 large carrots, peeled and cut into sticks

3 tablespoons olive oil, divided

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

Sea salt and freshly cracked black pepper to taste

1 cup baby spinach

1/2 cup feta cheese, crumbled

1/4 cup walnuts, roughly chopped

1/4 cup dried cranberries

2 tablespoons apple cider vinegar

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to ensure a perfect caramelization of the carrots.

    Meanwhile, in a medium saucepan, bring 4 cups of water to a rolling boil. Add the farro along with a pinch of sea salt. Reduce the heat to low, cover the pan, and let the farro simmer for about 30 minutes, or until it is tender but still chewy. Drain it well and set aside to cool slightly.

      On a large baking sheet, toss the carrot sticks with 2 tablespoons of olive oil, maple syrup, ground cinnamon, sea salt, and freshly cracked black pepper. Ensure each piece is evenly coated for optimal flavor.

        Roast the carrots in the preheated oven for 25-30 minutes, or until they become tender and caramelized, remembering to stir them halfway through for even cooking.

          In a spacious bowl, combine the cooked farro, roasted carrots, baby spinach, crumbled feta cheese, chopped walnuts, and dried cranberries. Mix gently to combine everything without bruising the spinach.

            In a small bowl, whisk together the remaining tablespoon of olive oil and the apple cider vinegar until emulsified. Drizzle this dressing over the salad and toss gently until all ingredients are coated and well distributed.

              Taste the salad and adjust the seasoning with additional salt and pepper if needed, to enhance the flavors.

                Just before serving, garnish with freshly chopped parsley for a burst of color and freshness.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    Presentation Tips: Serve the salad in a large, shallow bowl, artfully arranging the roasted carrots on top for a stunning visual appeal. For an extra touch of elegance, consider adding edible flowers or soft greens around the edges of the bowl. This will elevate your dish to an impressive centerpiece!