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Farro Salad w/ Butter Roasted Carrots, Herbs + a Miso Sesame Yogurt Dressing



Farro Salad with Butter Roasted Carrots, Herbs + a Miso Sesame Yogurt Dressing


Salad: 

2 cups farro

1 can chickpeas - drained

2 TB butter

2.5lbs carrots 

4-6 large dates - pitted and chopped 

2 bunches cilantro 

4-6 scallions 

2 TB each - black sesame seeds, white sesame seeds, pumpkin seeds 


Dressing: 

1 cup greek yogurt 

½ cup peanut or vegetable oil (you just need a neutral oil, you can also sub mayo) 

2 TB white miso 

1 TB sesame oil 

¼ rice vinegar 

¼ cup tamari 

2 TB sriracha 

2 tsp chili flakes 

1 tsp salt 

1 tsp black pepper 


Boil the farro with 4-6 cups of water for about 10 minutes, just until it’s al dente or the farro is cooked to your liking. Drain. 


Peel and chop your carrots. Boil them for about 5 minutes, until you can poke them with a fork. Then saute them with the 2 TB butter and the chopped dates, just until they are starting to crisp and the butter cooks through them. Mix all of the salad ingredients together. 


For the dressing, whisk everything together. I used all the dressing because I love dressing, but you can start slow and add as you please! 


NOTES: 

  1. I ate this on its own, but later in the week I added a fried egg. It’s really amenable to any protein you want to add! 

  2. I love boiling and then sauteing the carrots because I like the texture - I think it’s an important step but you could just roast the carrots if you prefer. 



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