Roasted Carrot and Farro Salad

IMG_20191009_121848637 (3)I was flipping through cookbooks for inspiration this week and landed on a recipe in my perennial favorite cookbook, Dinner, for a farro salad with crispy leeks and chickpeas. It sounded delicious, but also made me think of Smitten Kitchen’s Honey and Harissa Farro Salad. For my ultimate fall salad I decided to combine the two for a hearty, one bowl meal that has sweet carrots, robust harissa, salty feta, tangy lemon, and crispy leeks, united with the heft of chewy farro and chickpeas. It can easily be made vegan by omitting the feta and swapping maple syrup for the honey, and is excellent at room temp for lunch on the go.

My full share this week was cucumbers, tomatoes, yokatta-na, leeks, carrots, onions, potatoes, lettuce, basil, and parsley. The cucumbers went into sushi bowls (I just make a quick pan roasted salmon with soy sauce instead of the packets). The yokatta-na is going into a quick noodle dish with tofu and soy sauce. Any mix of roasted an raw vegetables are great toppings for tofu bowls. My absolute favorite leek and potato soup is a great fall meal if all this rain doesn’t have you in the mood for salad. If you’re looking for a grain-free option for dinner, these root vegetable bowls are filling and so bright tasting you’ll forget the days are getting shorter.

Roasted Carrot and Farro Salad

Adapted from Dinner and The Smitten Kitchen Cookbook.

Serves 4 as a main, or 8 as a side.

  • 3 small leeks (about 6 ounces/1 1/2 cups sliced)
  • 1/2 lb carrots (3-4 depending on the size)
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1 cup farro
  • 1 1/2 cups cooked chickpeas (1 15.5 ounce can)
  • 1 1/2 teaspoons harissa
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 2-3 tablespoons lemon juice
  • 8 ounces full-fat feta, crumbled
  • 1/4 cup minced parsley
  • 1/4 cup minced dill

Preheat oven to 425F. Slice leeks in half lengthwise and then into 1/4″ slices, then wash and dry. Quarter carrots lengthwise and chop into 1/2″ pieces. On separate sheet pants, toss the carrots and leeks each with 1 1/2 teaspoon oil and 1/4 teaspoon salt (the last 1/4 teaspoon salt will go in the dressing). Spread the carrots out on the sheet pan, while keeping the leeks close together in the middle of the pan so they brown but don’t burn. Cook for 30 minutes, stirring the pans halfway through. The leeks should get charred, but not completely burned. If the leeks are starting to burn clump them closer together.

Bring a small pot of water to a boil with a pinch of salt. Put in the farro, reduce heat to a simmer, and cook for 30-35 minutes. Drain and let cool slightly.

In a large bowl whisk the harissa, honey, extra virgin olive oil, 2 tablespoons lemon juice, and the remaining 1/4 teaspoon salt. Add the drained farro, chickpeas, feta, leeks, carrots, feta, dill, and parsley. Stir to combine, taste, and add more salt or lemon juice as needed.

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