Mediterranean Farro Salad with Fruit and Fresh Herbs
This quick and easy grain-based salad is a healthy, year-round dinner solution. Serve it as a hearty vegan side dish for 4 or as a vegetarian main course for two.
Ingredients
- 2 cups cooked farro
- 10 carrots peeled and sliced in 2” sections
- 1 Tbsp olive oil
- salt & pepper
- 1-2 Tbsp or to taste your favorite dried fruit, finely chopped (apricots, peaches, cherries, cranberries, raisins or currants)
- 1-2 Tbsp fresh herbs finely chopped (parsley, dill, basil, mint, chives, etc or substitute with arugula or spinach)
- zest of one lemon
- juice of 1/2 lemon
- 1 Tbsp pine nuts substitute chopped pecans or pistachios
- additional olive oil to taste
- additional salt & pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place your carrots on a baking sheet in a single layer, drizzle with olive oil and season with salt & pepper.
- Turn them periodically with a spatula as they cook and take them out when they are charred but still a little crisp. (This should take 15-20 minutes.)
- Add whatever chopped up dried fruit you have, I used apricots and cherries, but figs, raisins, pears, all would be great!
- Fold in a handful of chopped herbs, like dill, basil, mint, even arugula or spinach works.
- Then fold in the lemon zest and lemon juice.
- After all the other ingredients are added, gently toss in the nuts, drizzle with olive oil and season with salt and pepper to taste
- Adjust your seasoning with additional lemon juice and olive oil if needed.
Notes
It will be wonderful for 3 days, so prep it in advance or enjoy it right away.