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Vibrant Roasted Carrot and Farro Salad with Spiced Almonds
Discover a nutrient-packed roasted carrot and farro salad, topped with spiced almonds. Elevate your salad game with this colorful, health-boosting meal!
Looking to transform your salad routine? This Vibrant Roasted Carrot and Farro Salad with Spiced Almonds is a feast for the senses. With its rainbow of colors and the perfect balance of textures, this dish is not only a visual delight but also a nutritional powerhouse. Loaded with fiber-rich farro, antioxidant-packed carrots, and protein-rich spiced almonds, every bite is a step toward better health.
This salad is a perfect example of how wholesome ingredients come together to create something magical. Roasted carrots bring a natural sweetness, while farro provides a nutty and chewy base. The spiced almonds add a delightful crunch and a hint of warmth, making this salad a filling meal on its own or a stunning side dish. Whether you're prepping for a weekday lunch or a special dinner, this salad is sure to impress.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Discover a nutrient-packed roasted carrot and farro salad, topped with spiced almonds. Elevate your salad game with this colorful, health-boosting meal!
Ingredients
- • carrots: 4 large, peeled and cut into sticks
- • extra virgin olive oil: 3 tablespoons
- • cumin seeds: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • farro: 1 cup, rinsed
- • water or vegetable broth: 2 cups
- • salt: to taste
- • mixed salad greens: 5 cups
- • fresh mint leaves: 1/4 cup, chopped
- • lemon juice: 2 tablespoons
- • apple cider vinegar: 1 tablespoon
- • honey: 1 teaspoon
- • almonds: 1/2 cup, raw
- • cayenne pepper: 1/4 teaspoon
- • garlic powder: 1/2 teaspoon
- • pomegranate seeds: 1/4 cup
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Toss the carrot sticks with 1 tablespoon of olive oil, cumin seeds, smoked paprika, and a pinch of salt. Spread them evenly on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 3 While the carrots are roasting, cook the farro. In a medium saucepan, combine the rinsed farro with water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes or until the farro is tender. Drain any excess liquid and set aside to cool.
- 4 In a small bowl, combine the almonds with 1 tablespoon of olive oil, cayenne pepper, and garlic powder. Spread the almonds on a separate baking sheet and roast in the oven for 10 minutes, stirring halfway through until they are golden and spicy.
- 5 In a large salad bowl, combine the mixed salad greens, roasted carrots, cooked farro, and chopped mint leaves. In a small jar, whisk together the remaining tablespoon of olive oil, lemon juice, apple cider vinegar, honey, and a pinch of salt to create the dressing.
- 6 Drizzle the dressing over the salad and toss gently to combine. Top with spiced almonds and a sprinkle of pomegranate seeds for added color and flavor.
Serving Suggestions
- • This vibrant salad pairs beautifully with a light and refreshing green smoothie or a glass of chilled herbal tea. Serve it alongside grilled chicken or fish for a complete meal. For an added touch of elegance, garnish with extra mint leaves or a twist of lemon zest. The combination of roasted carrots and spiced almonds will bring warmth to any gathering. For those who enjoy a bit of tang, a dollop of plain Greek yogurt on the side can add creaminess and a probiotic punch. Alternatively, serve with a whole-grain baguette or flatbread to soak up the delicious dressing.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the greens, it's best to store the salad and dressing separately and combine them just before serving. The spiced almonds can be stored in a separate container at room temperature to keep them crunchy.
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