This makes extra dressing; use it for another salad or as a dip for crudité.
Farro, Roasted Carrot & Pomegranate Salad
This is a perfect seasonal salad full of caramelized veggies and autumnal flavors. Filling enough for a solo lunch, it also scales easily to make a stunning side dish for a holiday potluck or dinner party.
for the salad:
¼ cup farro
3 small carrots
1 shallot, peeled and cut in half lengthwise
salt and pepper
½ cup lightly packed arugula
¼ cup lightly packed mint leaves
¼ cup pomegranate seeds
for the dressing:
1 teaspoon tahini
1 tablespoon+ lime juice
1 tablespoon yogurt
1 tablespoon shallot, minced
3 tablespoons olive oil
1. Cook farro according to package instructions and preheat the oven to 450°F. Toss carrots and shallot with a little olive oil, salt, and pepper and place on a baking sheet. Roast in the oven 25 minutes, flipping the vegetables after 15 minutes to make sure they brown evenly on both sides. When the farro is cooked, remove to a plate or baking sheet and cool to room temperature.
2. To make the dressing, whisk together tahini, lime juice, yogurt, and minced shallot. Slowly pour in olive oil, whisking to emulsify, and season to taste with salt and pepper.
3. Cut roasted carrots into 1-inch pieces and thinly slice caramelized shallot. Place in a bowl with cooked farro, arugula, mint and half the pomegranate seeds. Toss with dressing to taste and add salt and pepper if necessary. Garnish with remaining pomegranate seeds and drizzle over more dressing if desired.