Farro Salad with Roasted Roots and Spiced Vinaigrette

Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 4-6

Ingredients

For the Farro:

• 215 g (about 1/4cups) semi-pearled farro
• 950 ml (4 cups) water or vegetable stock
• (Add salt if using water or low-sodium stock)

For the Roasted Vegetables:

• 2 tbsp olive oil, divided
• 225 g carrots (about 4 medium), peeled
• 455 g parsnips (about 2 large), peeled
• Salt, to taste

For the Spiced Vinaigrette:

• 5 tbsp (75 ml) olive oil
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp honey or maple syrup
• 1/2 tsp harissa paste (adjust to preference)
• A small pinch of ground cumin
• Salt, to taste

For Assembly:

• 113 g (about 3/4 cup) crumbled feta cheese
• 1/4 cup chopped fresh mint (or a mix of mint and flat-leaf parsley)

Instructions

1. Cook the Farro: In a medium saucepan, combine the farro with water or stock. Bring to a boil over high heat. Once boiling, reduce to a gentle simmer. Cook uncovered for 15-20 minutes, or until the grains are tender but still chewy. Drain off any remaining liquid and set the farro aside to cool.
2. Roast the Vegetables: While the farro cooks, preheat your oven to 400°F (200°C). Drizzle two rimmed baking sheets with one tablespoon of olive oil each. Cut the carrots and parsnips into 2-inch long pieces. Slice them into uniform batons or matchsticks, roughly 1/4 to 1/2-inch thick. Spread the vegetables in a single layer on the prepared sheets, season with salt, and roast for 20 minutes. Toss the vegetables and continue roasting for another 10 minutes, or until tender and lightly caramelized at the edges.
3. Make the Dressing: In a small bowl or jar, whisk together the 5 tablespoons of olive oil, lemon juice, honey, harissa, and cumin. Season with salt to taste. Note: Start with 1/2 teaspoon of harissa and add more after tasting, as the spice level can vary significantly by brand.
4. Combine the Salad: In a large serving bowl, mix the cooked farro and roasted root vegetables. Add most of the crumbled feta and chopped herbs, reserving a small amount for the top. Pour the dressing over the salad and toss gently to combine everything evenly.
5. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with the reserved feta and fresh herbs before serving.

Make-Ahead Tip: This salad can be prepared in advance and stored in a sealed container in the refrigerator for 3 to 4 days. The flavors often meld and improve the next day.