1 cup semi-pearled farro
4 cups water
2 medium fennel bulbs, stalks removed, sliced into 1/2 inch thick wedges
9 tablespoons extra virgin olive oil, divided
1 teaspoon Simply Organic Thyme Leaf, divided
1 pound carrots, scrubbed, trimmed, halved lengthwise and sliced into 3- to 4-inch pieces
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
1/2 cup fresh parsley, finely chopped
- 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.
- 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, 3 tablespoons olive oil and remaining 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.
- For the dressing: In a small bowl, whisk together remaining 3 tablespoons olive oil, maple syrup, apple cider vinegar, mustard, ginger, and salt. Set aside.
- 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.
To Make the Farro:
To Make the Roasted Vegetables:
To Make the Salad:
Whole farro may be used. Soak farro overnight in 2 cups water prior to making the dish.
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.