Dinner at 8

Farro & Roasted Carrot Salad

Serves: 2
Farro & Roasted Carrot Salad
Ingredients
  • 3/4 cup whole grain farro
  • 6 ounces carrots, scrubbed and cut into 1/2" chunks
  • pinch chile flakes
  • 3 ounces dried apricots, roughly chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 medium shallot, thinly sliced
  • 1/3 cup pistachios, toasted
  • 2 tbsp white wine vinegar
  • olive oil
  • 2/3 cup whipped ricotta
Instructions

  1. Bring a small pot of lightly salted water to a boil. Reduce to a simmer and add farro. Cook for 20 minutes until farro is tender. Drain in a mesh strainer and transfer to a medium bowl.

  2. Heat oven to 375 degrees. Toss carrots in olive oil, chile flakes, salt, and pepper and spread on a baking sheet. Bake for 15-20 minutes until lightly browned. Add to the bowl with the farro.

  3. Add apricots, parsley, shallots, pistachios, and vinegar to the bowl. Drizzle with a generous amount of olive oil. Add salt and fresh pepper to taste. Toss and taste, adding more vinegar, oil, salt, or pepper as desired. 

  4. Spread half the whipped ricotta on the bottom of a large bowl. Top with farro mixture and serve.