When we think of a salad, we often picture one made with lettuce… I love switching things up with grain-based salads. This one will keep you full, I promise! Plus, there’s a little crunch in EVERY bite. A healthy salad you can prep ahead of time for a quick and easy lunch – a refreshing change from the classic ham sandwich.
Roasted Carrot Farro Salad with Orange Dressing
4
servings15
minutes20
minutes35
minutesThis healthy roasted carrot barley salad is packed with protein and fiber, to keep you satisfied. It’s filled with grains, chickpeas, roasted carrots, dried cranberries, feta and fresh mint. The salad is tossed in a citrus orange dressing which perfectly compliments the nuttiness.
Ingredients
- Salad
1 cup of pearl barley (dry)
10–12 baby carrots, cut into sticks
2 tbsp olive oil
1 tbsp honey
1 can chickpeas (540 ml), drained and rinsed
1 cup crumbled feta
1/2 cup fresh mint, roughly chopped
1/4 cup fresh dill
3/4 cup dried cranberries
3/4 cup chopped pecans (optional)
- Dressing
Juice and zest of 1/2 a navel orange
6 tbsp olive oil
3 tbsp white balsamic vinegar (or white wine vinegar)
Instructions
- Preheat the oven to 425°F and position the rack in the middle.
- Rinse the barley thoroughly under cold water. Cook 1 cup of barley according to the package instructions (cooking time varies from 30 minutes to 1 hour). Transfer to a strainer and rinse under cold water to stop the cooking process.
- On a baking sheet lined with parchment paper, toss 10–12 baby carrots (cut into sticks) with 2 tbsp olive oil and 1 tbsp honey. Season generously. Mix with your hands to coat the carrots evenly and spread them out on the sheet. Roast for about 15 minutes, until tender but still slightly crunchy.
- In a large bowl, combine the cooked barley, roasted carrots, 1 can of chickpeas (drained and rinsed), 1 cup of crumbled feta, 1/2 cup of roughly chopped mint, 1/4 cup of fresh dill, 3/4 cup of dried cranberries, and 3/4 cup of chopped pecans (optional). Mix well.
- Directly add to the salad: the juice and zest of 1/2 a navel orange, 6 tbsp olive oil, and 3 tbsp white balsamic vinegar (or white wine vinegar).
- Mix thoroughly and season generously to taste.
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