Mediterranean Farro Salad with Fruit and Fresh Herbs
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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.
Main Course, Vegetarian Main Course
Grain Salad, Salad
Diet and Health
peeled and sliced in 2” sections
salt & pepper
or to taste your favorite dried fruit, finely chopped (apricots, peaches, cherries, cranberries, raisins or currants)
finely chopped (parsley, dill, basil, mint, chives, etc or substitute with arugula or spinach)
zest of one lemon
juice of 1/2 lemon
substitute chopped pecans or pistachios
additional olive oil to taste
additional salt & pepper to taste
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.
It will be wonderful for 3 days, so prep it in advance or enjoy it right away.