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Weekly CSA Recipe: Maple-Glazed Carrot Farro Salad

Maple-glazed vegetables, farro, and winter greens come together in this beautiful salad.

February 10, 2017

Weekly CSA Recipe

Although the 80-degree temperatures this week could fool anyone into thinking that winter in Baja Arizona is long gone, CSA shares and farmers markets tell a different story. This week’s Tucson CSA share, which included three different varieties of citrus and four different varieties of greens, made it clear that winter produce is still in abundance at local farms. Winter here is nothing to complain about, but I was happy to find a few signs of early spring in the form of carrots and cauliflower at the Santa Cruz River Farmers’ Market. They inspired me to create this late winter/early spring Maple-Glazed Carrot Farro Salad.

Have you ever tried farro? It’s a nutty grain that cooks up like rice and can be served in anything from stir-frys, to veggie burgers, to this Maple-Glazed Carrot Farro Salad. Farro makes a great base for the three cups of chopped winter greens, lemon-dijon vinaigrette, and slow-roasted, maple-glazed carrots and Brussels sprouts in this salad.

That’s right: slow-roasted, maple-glazed carrots and Brussels sprouts that could convince anybody to eat their peas Brussels sprouts and carrots. The vegetables are first roasted in olive oil, which chars them beautifully. Then, they’re tossed in pure maple syrup and roasted again, this time with a sweet coating that caramelizes the vegetables until they’re perfectly tender.

And then (because what is a late winter/early spring salad without winter greens?) the farro and perfectly roasted vegetables are tossed with three cups of spinach, mizuna, or arugula. The whole thing is dressed in a lemon-dijon vinaigrette, which is wonderfully refreshing and the perfect way to use those seasonal lemons in your fridge.

My favorite thing about this salad is its versatility. Eat it right away or take it for a picnic the next day. Don’t have spinach, arugula, or mizuna? Use kale or beet greens. You can even make a wonderful fried rice dish with the leftovers. No matter how you choose to eat it, savor the taste of Baja Arizona.

Maple-Glazed Carrot Farro Salad
Print Recipe
Servings Prep Time
3 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
40 minutes
Maple-Glazed Carrot Farro Salad
Print Recipe
Servings Prep Time
3 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
40 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
  1. Cook the farro according to the directions on the package. Set aside and allow the farro to cool.
  2. Meanwhile, preheat the oven to 425 degrees F.
  3. Place the carrots and brussels sprouts on a large baking sheet. Toss with olive oil, salt, and pepper and distribute the vegetables evenly on the baking sheet.
  4. Roast for 20 minutes, flipping halfway through. Remove the partially-roasted vegetables from the oven and toss them with the maple syrup. Continue roasting for 10-15 minutes, or until the vegtables are caramelized. Remove them from the oven and allow them to cool slightly.
  5. While the vegetables are roasting, make the dressing. Vigorously whisk together the lemon juice, mustard olive oil, maple syrup, salt, and pepper.
  6. In a large bowl, toss together the farro, chopped greens, and roasted vegetables. Drizzle the dressing over the salad and toss until it evenly coats the salad. Serve warm or cold.
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