Organic Farro Salad with Thyme-Roasted Carrots and Maple-Ginger Dressing
This delicious and hearty ancient grain salad features tender, thyme-roasted carrots and fennel tossed with a ginger-infused, maple mustard dressing.
Use organic ingredients where possible.
For the salad:
- 1 cup farro
- 4 cups water
- 1⁄2 cup finely chopped fresh parsley
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄4 teaspoon Simply Organic® Ground Ginger
- 1⁄2 teaspoon kosher salt
For the roasted vegetables:
- 6 tablespoons extra virgin olive oil, divided
- 1 teaspoon Simply Organic® Thyme, divided
- 1 pound carrots, scrubbed, trimmed, halved lengthwise and sliced into 3- to 4-inch pieces
- 2 medium fennel bulbs, stalks removed, sliced into 1⁄2-inch thick wedges
To make the farro:
- In a medium saucepan over medium-high heat, bring farro and water to a boil. Reduce to a low simmer and cover pot. Cook for 25 to 30 minutes, or until chewy but tender. Drain away any excess water and set aside to cool.
- Preheat the oven to 450 degrees.
To make the dressing:
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, mustard, ginger, and salt. Set aside.
To roast the vegetables:
- On a large rimmed baking sheet, spread fennel evenly and drizzle with 3 tablespoons olive oil and 1⁄2 teaspoon thyme.
- Roast fennel for 10 minutes, then remove pan from oven.
- Add carrots, remaining 3 tablespoons olive oil and 1⁄2 teaspoon thyme. Toss to combine.
- Return to oven and roast for 20 to 25 minutes more, or until vegetables are browned and tender.
To make the salad:
- In a large salad bowl, add farro, roasted carrots, roasted fennel and parsley, stirring to combine.
- Toss well with dressing. Taste and adjust seasoning as desired. Serve immediately. Refrigerate leftovers, covered, for up to 4 days.
- There's no need to peel the carrots here; just wash them well.
- This salad is best served warm or at room temperature, so if you have leftovers in the refrigerator, let them come to room temperature before serving.