Warm Grain Salad Recipe

Cook the Farro

In a medium pot, combine 1 cup of farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until tender. Drain and set aside.

Caramelize the Carrots

While the farro is cooking, peel and slice the carrots into thin rounds. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the carrots, season with salt and pepper, and cook for about 15-20 minutes, stirring occasionally, until they are tender and caramelized.

Make the Basil Vinaigrette

In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 1 teaspoon of honey, and a pinch of salt and pepper. Slowly drizzle in 1/4 cup of olive oil while whisking until emulsified. Stir in the fresh basil.

Assemble the Salad

In a large bowl, combine the cooked farro, caramelized carrots, mixed greens, and pickled vegetables. Drizzle with the basil vinaigrette and toss gently to combine.

Serve

Divide the salad into serving bowls and enjoy warm.