Roasted Carrot and Farro Salad

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.

yield: serves 8Author: Heather Schmitt-Gonzalezprint recipe

Roasted Carrot and Farro Salad

prep time: 10 MINScook time: 22 MINStotal time: 32 mins

Roasted carrots, toasted nuts and tangy dried cranberries are tossed with chewy farro to make this hearty side salad with a buttery finish.

INGREDIENTS:

• 2 tablespoons + 1 teaspoon Land O Lakes® Butter with Canola Oil, divided
• 12 ounces carrots, scrubbed or peeled, trimmed, and cut into 1-inch chunks
• 1 cup (4 ounces) pecan or walnut halves
• 1 cup farro
• 1 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• kosher salt
• ground white pepper

INSTRUCTIONS:

1. Preheat oven to 400° F. Set a 12-inch cast-iron skillet on the center rack of the oven while it preheats.

2. Very carefully add 2 tablespoons of the butter with canola oil to the hot skillet. Once it has melted, add the carrots to the pan, sprinkle with a big pinch of salt and white pepper, then use a heat-proof spatula or wooden spoon to stir the carrots around. Slide back into the oven and roast for 12 minutes.
3. Carefully open the oven and pull out the pan. Stir the carrots around a bit and then scatter the pecans into the pan, slide back into the oven, and continue roasting for another 8-10 minutes, or until carrots are tender and the pecans are toasted. Remove from oven.
4. While the carrots are roasting, bring a pot of salted water to a boil. Add the farro and cook until tender, 18-20 minutes. Strain the water and then add the farro to a large bowl and stir in the remaining 1 teaspoon of butter with canola oil.
5. Add the carrots and pecans, cranberries, and herbs to the bowl and toss everything to combine. Taste and adjust seasoning with salt and white pepper, as necessary.
6. Serve warm or at room temperature.

http://www.allroadsleadtothe.kitchen/2016/10/roasted-carrot-and-farro-salad.html

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