This is a beautiful salad. Unfortunately, I am a Celiac, so I will try this with another grain. The flavors are beautiful!
I'm a huge farro fan (sounds strange, but it's true)! This looks absolutely amazing, and I'd definitely make it an entree for myself! So perfect for the season!
That doesn't sound strange at all Patricia - I'm a huge farro fan, too! :) Thanks so much.
I've never made anything like this but am looking forward to trying. Thanks.
This looks delicious! I love how easy it is! Thanks for sharing :)
What a perfect side dish for fall! This just might be making an appearance on my Thanksgiving dinner table next month. ;)
I hope so - it'll be right at home... ;)
That looks like the perfect Thanksgiving side dish! Mmmmm roasted carrots and tangy cranberries! YUm!
This has to be on my table on Thanksgiving!
I love farro and I love your salad. It is healthy and I think my child will love it too.
I started out this school year really well and took homemade salads for lunch. Lately, I have relegated to Lean Cuisines. :( !!!!!! Love the fall flavors of this! I think I've got some farro in the pantry!
Doesn't it always seem to work like that? I'm so good...until I'm suddenly...not. :/
This is such a gorgeous salad!! I LOVE it!!
Hi, farro looks a lot like barley right? looks delicious and very curious about the taste
Yes, it does look a lot like barley. It's chewy with a slightly nutty flavor. It's often referred to or labeled as spelt, though they can be slightly different.
I love using farro in this type of recipe. It has so much texture compared with other whole grains! This is perfect for fall.
Farro is such an underrated grain, but I think it's the best for these salads. Glad you used it!
This is absolutely gorgeous! I love farro but don't use it nearly as much as I should.
I was browsing a chic store in SFO yesterday and almost picked up a packet of farro. Now I think I definitely should have. Great recipe.
This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.
Nothing puts a bounce in my step like the onset of fall. Cool, crisp days replace the oppressive heat, and a sense of renewal fills my body. Cool weather fruits and vegetables bejewel my little part of the Midwest with rich reds, oranges, and gold around every corner. College football, sweaters and sweatshirts, hayrides, the pumpkin patch, corn mazes...I could go on.
But what I really want to talk about today is the joy that fall brings to the kitchen—and I'm talking about more than just pumpkin spice. Apples, squash in all shapes and sizes, hearty tubers and root vegetables are all things that I look forward to, especially when combined with earthy offerings like nuts and whole grains.
Oh, and do you know what else makes me happier than it should? Being able to turn on the oven to roast and slow-cook things without sweating like I just had a 30-minute (okay, 5-minute) session with Jillian Michaels. It's the little things.
The recipe that I'm sharing with you today is one that I'm using to embrace all of those things I can't get enough of—it involves nuts, whole grains, richly colored orange and red produce, root vegetables, and roasting in an oven that is only cooking what's on the inside.
Sweet roasted carrots, tangy cranberries, toasted pecans, and chewy, buttery farro combined with some fresh herbs are all it takes to make this salad. I used Land O Lakes® Butter with Canola Oil for roasting the carrots and pecans; the canola oil not only keeps it spreadable right out of the fridge, but it also prevents the butter from getting too dark in a hot oven. It's a looker as well as a...taster...that fits in perfectly at any fall table as a side dish, or even a vegetarian entree.
It would also be right at home on a certain fall holiday menu that I've promised not to start talking about until at least the day after Halloween (but I'll give you a hint: it starts with thanks and ends with giving). If you know me, you know it's a meal that I look forward to all year long.
Speaking of meals, did you know that 13% of all American households struggle with food insecurity? One in six kids may not know where their next meal is coming from, and over 5 million citizens face hunger each year. Well, Land O'Lakes has partnered with Feeding America® to donate 2.75 million meals to those in need this year—and we can join them, too. Together we can help fight food insecurity by deleting one post at a time. Interested in learning more? Visit DeleteToFeed.com to find out more and how to participate.
Land O Lakes® Butter with Canola Oil
For more great recipe ideas and tips, connect with Land O'Lakes, Inc. on:
I am happy to be working with Land O’Lakes, Inc. as an Ambassador this year. I will be sharing recipes developed using their products through the end of 2016.
Land O Lakes and the Indian Maiden brandmark are registered trademarks of Land O’Lakes, Inc
Original article and pictures take http://www.allroadsleadtothe.kitchen/2016/10/roasted-carrot-and-farro-salad.html?utm_content=buffere9ffa&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer site