Fall Farro Salad

🧂 Ingredients

• 1 lb (16 oz) Brussels sprouts

  trimmed and halved (ideally 1½-inch in diameter)
• ¾ lb (12 oz) tri-colored carrots, small-to-medium in size

  scrubbed and cut on a bias into ½-inch-thick slices (about 6 carrots)
• 2 tablespoons (45ml) extra virgin olive oil
• ½ teaspoons kosher salt
• freshly ground black pepper
• 1 cup (180g) uncooked farro

  rinsed and drained (or 2½ to 3 cups cooked farro)
• ¼ cup (65g) tahini paste
• ¼ cup (60ml) extra virgin olive oil
• 2 tablespoons (30ml) freshly squeezed lemon juice

  plus more to taste (roughly 1 juicy lemon)
• 1 tablespoon (15ml) pure maple syrup
• ¼ teaspoon kosher salt

  or more to taste
• freshly ground black pepper
• small bunch flat leaf parsley leaves

  roughly chopped (about ½ cup)
• ¼ cup (70g) hazelnuts

  toasted (see notes)
• ⅓ cup (45g) dried cranberries

  soaked in hot water and drained (see notes)
• 2½ ounces (70g) feta cheese

  crumbled

Instructions

• 1 Preheat the oven to 425°F (220°C) with a rack in the center position. To cook
  the farro, bring a large saucepan of salted water to a boil.
• 2 Roast the Vegetables: Combine the Brussels sprout halves and sliced carrots onto
  a half sheet pan – they will shrink in size during roasting. Drizzle with the
  extra virgin oil olive oil, salt, and freshly ground black pepper. Toss until
  evenly coated. Distribute the vegetables into an even, single layer on the sheet
  pan – setting the Brussels sprout halves and carrots cut-side down. This will
  allow them to caramelize more evenly. Roast for 20 to 25 minutes, flipping after
  15 minutes, or until caramelized and fork tender.
  
  Note: Avoid over-crowding the vegetables. If you are scaling this recipe up or
  using more vegetables, you'll need to use two half sheet pans. Use the bottom
  and top third oven rack, rotating the pans halfway through roasting.
• 3 Cook the Farro: While the vegetables are roasting, add the farro to the boiling
  water. Reduce heat to medium and cook according to the package instructions
  until the grains are tender, but still maintain a bit of chew. Drain well and
  spread onto a rimmed sheet pan to cool. Note: For a festive and fragrant twist,
  try replacing one cup of cooking water with apple cider.
• 4 In a liquid measuring cup or medium bowl, combine the tahini, olive oil, 2
  tablespoons lemon juice, maple syrup, salt, and freshly ground black pepper.
  Whisk until thoroughly combined. Add 1 tablespoon of water at a time, whisking
  continuously. If the dressing is too thick to drizzle, whisk in a touch more
  water. Season to taste, adding more salt or lemon juice as needed. Set aside.
• 5 Assemble the Salad: Combine the cooked farro and roasted vegetables in a large
  mixing bowl. Add tahini dressing (reserving a small portion for drizzling and
  serving on the side) to taste, tossing until evenly coated. Add the chopped
  parsley, hazelnuts and cranberries (reserving a small portion of each for
  garnishing). Toss to combine. Season to taste with salt and pepper, adding a
  squeeze of lemon juice if needed.
• 6 Transfer to a large platter for serving. Top with the crumbled feta. Garnish
  with any remaining parsley, hazelnuts, and cranberries, and an additional
  drizzle of tahini dressing, as desired.
• 7 Storage: Refrigerate leftovers for up to 4 days. Serve slightly chilled or at
  room temperature.

Nutrition Info