Warm Farro Salad with Roasted Carrots and Walnuts

• dry farro (rinsed and drained) 1 cup
• water (for cooking the farro, plus more if needed) 3 cups
• carrots (peeled and cut into 0.5-inch pieces) 1 lb
• extra-virgin olive oil (divided) 2 tbsp
• ground cumin 0.5 tsp
• salt (divided, or to taste) 0.5 tsp
• black pepper 0.25 tsp
• walnuts (roughly chopped) 0.5 cup
• lemon juice (freshly squeezed) 2 tbsp
• lemon zest (finely grated) 1 tsp
• fresh parsley (chopped) 0.25 cup
• garlic clove (finely minced) Optional 1 small
• water (to loosen the dressing if needed) Optional 2 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

02

Step 2

Toss the carrots with 1 tablespoon of olive oil, the cumin, half the salt, and the black pepper. Spread them in a single layer on the baking sheet.

03

Step 3

Roast for 25 to 30 minutes, turning once halfway through, until the carrots are tender and browned at the edges.

04

Step 4

Meanwhile, place the farro and 3 cups of water in a saucepan. Bring to a boil, then reduce the heat and simmer according to the package directions, usually 25 to 35 minutes, until tender but still chewy. Drain any excess water.

05

Step 5

Toast the walnuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently. Remove them from the pan as soon as they smell fragrant.

06

Step 6

In a small bowl, whisk together the lemon juice, lemon zest, remaining tablespoon of olive oil, the remaining salt, and the optional minced garlic. Add the optional 2 tablespoons of water if needed to loosen the dressing.

07

Step 7

Transfer the warm farro to a large bowl. Add the roasted carrots, toasted walnuts, and parsley.

08

Step 8

Pour the dressing over the salad and toss gently until the ingredients are evenly coated. Taste and adjust the seasoning if needed.

09

Step 9

Serve warm, garnished with extra parsley or lemon zest if desired.

Kitchen notes