A hearty salad with spiced roasted carrots, farro, and arugula, plus a light lemon vinaigrette, goat cheese for creaminess, and toasted pistachios for crunch. A riff on the Moroccan Roasted Carrot, Arugula, and Wild Rice Salad from Love Real Food by Kathryne Taylor.
Cook farro or other grain according to package directions. Set aside.
Roasted Carrots
Preheat the oven to 400°F
If desired, line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a small bowl, combine chili powder, cinnamon, and sea salt.
In a large bowl, or just on your large sheet pan, toss carrots with olive oil and spice mixture until thoroughly coated. Arrange carrots in a single layer on the sheet pan and bake for about 25-30 minutes, or until they start to caramelize and feel tender when pierced with a fork. Flip/toss them about halfway through baking time.
Lemon Vinaigrette
In a small bowl or mason jar, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper. Set aside until salad is ready.
Put the Salad together
In a large serving bowl, combine arugula, farro or other grain. Give the lemon vinaigrette another quick whisk, then drizzle it on and toss until well coated (you may not need all of the vinaigrette now - serve the rest on the side). Transfer to a serving plate or bowl.
Crumble goat cheese over the top, sprinkle with pistachios and golden raisins, and then arrange the roasted carrots on top. Serve.
This salad is best eaten right away, but you can refrigerate any leftovers and enjoy for another 2-3 days.
Notes
To make vegan: omit cheese and use maple syrup in the vinaigrette.To make nut-free: replace pistachios with toasted pepitasFor a gluten-free salad: use wild rice or quinoa for your grain.Please note: The "cook time" given does not include the time taken to cook the farro or other grain (though most grains will cook in the time it takes to roast the carrots).