I’ve discovered that farro, an ancient grain cultivated since Egyptian times, becomes almost magical when paired with sweet, caramelized carrots and warming cumin. While many home cooks shy away from grain-based salads, I’m convinced this particular combination offers something special that’ll change their minds.
The nutty chewiness of the farro creates a perfect foundation for the tender roasted carrots, while my cumin-spiced dressing adds an aromatic dimension that transforms simple ingredients into something memorable. Let me share how this dish comes together to create a meal that’s both nourishing and sophisticated.
Recipe
This hearty grain and vegetable salad combines nutty farro with sweet roasted carrots, delivering a satisfying vegan meal rich in fiber and protein. The warm spices of cumin and paprika complement the natural sweetness of the caramelized carrots, while pumpkin seeds add a delightful crunch.
The dish draws inspiration from Middle Eastern flavors, where aromatic spices and roasted vegetables are staples of the cuisine. Fresh arugula adds a peppery bite, while the lemon-cumin dressing ties all components together in this wholesome, plant-based creation.
- 2 cups farro
- 1 pound carrots, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 cup fresh parsley, chopped
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pumpkin seeds
- 1 cup arugula
Cook farro according to package instructions until tender but still chewy, about 25-30 minutes. Meanwhile, preheat oven to 425°F (220°C) and toss carrots with 1 tablespoon olive oil, half the cumin, and paprika on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
In a small bowl, whisk remaining olive oil, cumin, lemon juice, garlic, salt, and pepper. Combine cooked farro, roasted carrots, and dressing in a large bowl. Fold in parsley, pumpkin seeds, and arugula just before serving.
For optimal results, allow the farro to cool slightly before combining with other ingredients. The salad can be prepared up to a day in advance, but store the arugula separately and add it just before serving to maintain its fresh texture.
If the salad seems dry after refrigeration, refresh it with a drizzle of olive oil and an extra squeeze of lemon juice.
Step-By-Step Cooking Instructions
You’ll begin this wholesome salad by simmering farro until tender while simultaneously roasting cumin-spiced carrots until they’re beautifully caramelized.
Next, you’ll whisk together the lemony cumin dressing that brings all the elements into perfect harmony.
Finally, you’ll toss the warm farro and roasted carrots with the dressing before finishing your creation with fresh parsley, pumpkin seeds, and peppery arugula.
Step 1. Cook and Drain Farro
Begin preparing the farro by rinsing it thoroughly under cool water in a fine-mesh strainer until the water runs clear.
Transfer the rinsed farro to a large pot and add 6 cups of water, ensuring there’s enough liquid to cover the grains generously.
Bring the pot to a rolling boil over high heat, then reduce to a steady simmer. Cover partially with a lid and cook for 25-30 minutes, stirring occasionally.
You’ll know the farro is done when it’s tender but still maintains a pleasant chewiness. Test a few grains to ensure they’re cooked to your liking.
Drain the farro in your fine-mesh strainer and give it a gentle shake to remove excess water.
Let it cool slightly if you’re using it in the salad right away.
Step 2. Roast Seasoned Carrots
While the farro simmers, prepare your carrots by preheating the oven to 425°F and lining a large baking sheet with parchment paper.
Cut your carrots into uniform 1-inch pieces to ensure even roasting and create the perfect bite-sized morsels for your salad.
In a medium bowl, toss the carrot pieces with one tablespoon of olive oil until they’re evenly coated.
Sprinkle them with half the cumin and all the paprika, then spread them in a single layer on your prepared baking sheet. You’ll want to give them enough space to roast properly without overcrowding.
Slide the baking sheet into your preheated oven and roast for 20-25 minutes, until the carrots are tender and their edges have developed a lovely caramelized color.
Step 3. Prepare Cumin-Lemon Dressing
As your roasted carrots develop their caramelized edges in the oven, turn your attention to crafting the vibrant cumin-lemon dressing that will bring all the elements together.
In a medium bowl, whisk together 2 tablespoons of olive oil with the remaining teaspoon of ground cumin.
Add the freshly squeezed lemon juice, letting its bright acidity balance the earthy warmth of the spices. Mince your garlic cloves until they’re fine and fragrant, then stir them into the mixture.
Season with salt and black pepper, tasting as you go to achieve the perfect balance.
Give the dressing one final whisk until it’s completely emulsified. You’ll want the oil and lemon juice to form a smooth, unified consistency that will coat each grain of farro and roasted carrot piece evenly.
Step 4. Combine Main Ingredients Together
Once your farro has cooled slightly and your carrots have taken on their golden hue, you’ll want to combine these star ingredients in a large serving bowl.
Drizzle your freshly whisked cumin-lemon dressing over the warm grains and roasted carrots, then gently toss to ensure every morsel is coated with the aromatic sauce.
Now, fold in the bright green parsley, letting its fresh flavor complement the earthiness of the farro and the sweetness of the carrots.
Scatter the toasted pumpkin seeds across the top, adding a delightful crunch to each bite.
Finally, incorporate the peppery arugula leaves, allowing their natural heat to balance the dish’s warm, comforting notes.
Give everything one final, gentle toss to create a harmonious blend of textures and flavors.
Step 5. Add Fresh Garnishes
To bring your roasted carrot and farro salad to life, finish with a flourish of fresh garnishes that add both visual appeal and bright flavors. Scatter the chopped parsley generously across the salad, allowing its vibrant green color to contrast beautifully with the golden-brown farro and roasted carrots.
Next, sprinkle the pumpkin seeds evenly throughout, creating a delightful crunch in every bite.
Finally, gently fold in the fresh arugula leaves, letting them settle naturally among the warm grains and vegetables. Don’t overmix – you’ll want the arugula to maintain its delicate texture and peppery bite.
These final touches transform your hearty grain salad into an elegant dish that’s as pleasing to the eye as it’s to the palate.
Why I Love This Dish
When I first created this roasted carrot and farro salad, I knew I’d found something special. The combination of nutty, chewy farro and sweet, caramelized carrots creates a harmony that’s both nourishing and satisfying.
I’m particularly drawn to how the warming cumin dressing ties everything together, while the peppery arugula adds a fresh contrast to the roasted elements.
What I love most is the versatility of this dish. It’s substantial enough to serve as a main course, yet elegant enough for a dinner party side.
The textures are what make it truly memorable – from the tender-crisp carrots to the toasted pumpkin seeds that add the perfect crunch.
There’s something deeply comforting about a dish that’s both wholesome and sophisticated.
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