The Chew: Farro Salad With Pan-Roasted Carrots Recipe

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The Chew: Farro Salad With Pan-Roasted Carrots

Michael Symon welcomed wrestling royalty and on-air commissioner of Monday Night Raw, Stephanie McMahon. Despite being incredibly fit and healthy, Stephanie admitted that she and her three daughters, as well as the rest of her family, love to indulge around the holidays. But in the meantime, Michael wanted to get Stephanie’s help to make a healthy meal loaded with flavor. Who said nutritious, balanced meals can’t taste good? Michael’s Farro Salad with Pan-Roasted Carrots makes for the perfect lunch or dinner!

To get the recipe, click next page.

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The Chew: Farro Salad With Pan-Roasted Carrots Recipe Ingredients

The Chew: Farro Salad With Pan-Roasted Carrots Recipe

With WWE star Stephanie McMahon, Michael Symon prepared a tasty Farro Salad with Pan-Roasted Carrots. (hindyg / Flickr)

  • 2 tbsp olive oil
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 C farro
  • 1/2 lb carrots – peeled, cut into 2-inch pieces on a bias
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp chipotle powder
  • 3 C water or stock
  • kosher salt and freshly ground black pepper

For the Cherry Vinaigrette:

  • 1 tbsp honey
  • 1/4 C olive oil
  • 4 tbsp sherry vinegar
  • 2 tsp Dijon mustard
  • kosher salt and freshly ground black pepper

To Assemble:

  • 1/2 C parsley – roughly chopped
  • 1/2 C pistachios – toasted, roughly chopped
  • 2/3 C feta – crumbled

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The Chew: Farro Salad With Pan-Roasted Carrots Recipe Directions

  1. Preheat the oven to 400 degrees
  2. In a large bowl, add drizzle olive oil over the carrots
  3. Add the chipotle powder, cinnamon, nutmeg, and ginger, then toss
  4. Season with salt and pepper
  5. Spread the carrots on a baking sheet and place in the oven
  6. Roast for 20 minutes, until golden and cooked through
  7. Remove from the oven and set aside
  8. In a medium saucepan over medium-high heat, add the farro and water, then bring to a boil
  9. Season with salt and pepper, then reduce the heat to low and cover
  10. Cook for about 10 minutes, until tender but still chewy
  11. Drain remaining liquid then set aside to cool

For the Sherry Vinaigrette:

  1. In a mason jar, add the honey, sherry vinegar, olive oil, and Dijon mustard
  2. Shake to combine, then season with salt and pepper

To Assemble:

  1. To a large bowl, add the carrots, farro, pistachios, feta, and parsley
  2. Drizzle with sherry vinaigrette, then toss

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