Turmeric Spiced Farro Salad with Roasted Carrots and Orange Ginger Dressing

Ingredients

• •1 cup farro
• •2 cups water
• •1 teaspoon turmeric powder
• •1 pound carrots, peeled and sliced
• •2 tablespoons olive oil
• •1 teaspoon cumin seeds
• •1/4 teaspoon paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup fresh parsley, chopped
• •1/4 cup slivered almonds, toasted
• •2 tablespoons orange juice
• •1 teaspoon orange zest
• •1 teaspoon grated fresh ginger
• •1 teaspoon honey
• •1 tablespoon apple cider vinegar

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Rinse the farro under cold water, then combine it with 2 cups of water and 1 teaspoon of turmeric powder in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and the water is absorbed. Drain any excess water if needed and set aside.

3. 3

   While the farro cooks, prepare the roasted carrots. Place the peeled and sliced carrots on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon of cumin seeds, 1/4 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.

4. 4

   Roast the carrots in the oven for 25-30 minutes, stirring halfway through, until they are caramelized and tender.

5. 5

   While the carrots roast, prepare the orange ginger dressing. In a small bowl, whisk together 2 tablespoons of orange juice, 1 teaspoon of orange zest, 1 teaspoon of grated fresh ginger, 1 teaspoon of honey, and 1 tablespoon of apple cider vinegar until well combined. Set aside.

6. 6

   Once the farro and roasted carrots are ready, assemble the salad. In a large bowl, combine the cooked farro, roasted carrots, 1/4 cup of chopped fresh parsley, and 1/4 cup of toasted slivered almonds. Drizzle the orange ginger dressing over the mixture and gently toss to combine.

7. 7

   Taste and adjust seasoning with additional salt, pepper, or a squeeze of orange juice if desired. Serve the salad warm or at room temperature, and enjoy!