Side Dish: United States – Warm Farro Salad with Lemon-Roasted Carrots and Arugula

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

1 cup dry farro, rinsed
3 cups water (720 ml) or low-sodium chicken broth
4 medium carrots, sliced into 1 / 2-inch coins
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp fresh thyme leaves, chopped
1 / 2 tsp fresh rosemary, finely chopped
1 lemon (zest and 2 tbsp / 30 ml juice)
1 small shallot, minced
1 tsp Dijon mustard
1 / 2 tsp honey
1 / 4 tsp crushed red pepper flakes (optional)
2 cups baby arugula (60 g)
1 / 4 cup sliced almonds, toasted (or pistachios) (30 g)
Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 425°F (220°C). Toss carrots with 1 tablespoon olive oil, thyme, rosemary, a pinch of salt, and pepper. Spread on a sheet pan and roast until tender and caramelized, 18–22 minutes, flipping once.
Cook the farro: In a medium saucepan, combine farro with 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until al dente, 20–25 minutes. Drain well and return to the warm pot.
Make the dressing: In a small bowl, whisk remaining 1 tablespoon olive oil with lemon zest, lemon juice, minced shallot, Dijon, honey, red pepper flakes (if using), and a pinch of salt and pepper.
Assemble: In a large bowl, toss the warm farro with the dressing to absorb. Fold in the roasted carrots and arugula until the greens just begin to wilt. Taste and adjust salt, pepper, or lemon juice.
Finish and serve: Scatter toasted almonds over the top. Serve warm alongside the herb-roasted chicken; the bright lemon and herb notes will complement the entrée.