Yields: 2 entree servings, 4 side servings
Ingredients
- ½ cup semi-pearled farro
- ½ cup raw pecans
- 2 teaspoons good quality maple syrup
- Kosher salt
- Cayenne pepper
- 2 medium carrots shaved
- 1 small zucchini shaved
- ½ red onion shaved
- 2 baby radishes shaved
- 5 ounces baby lettuces I used a mix of baby romaine and baby arugula.
For the dressing:
- 1 lemon juiced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons good quality maple syrup
- Salt
- Fresh ground pepper
- Cayenne pepper
Instructions
- Pre-heat your oven to 350 degrees and line a baking sheet with parchment or foil. Set aside.
- Place the pecans in a small bowl with the maple syrup. Add a pinch of salt and cayenne pepper and gently toss to coat. Place the pecans on the prepared baking sheet in an even layer. Transfer to the oven and roast for 8-10 minutes, stirring once halfway through, until fragrant and slightly darkened in color. (Careful not to burn these, peeps!) Set aside to cool while you prepare your salad.
- Moving on to the farro! Bring a small pot of water to a boil. When boiling, add the farro and cook for 13-15 minutes until al dente. Strain and set aside to cool.
- Using a vegetable peeler or mandolin, shave the carrots, zucchini, red onion, and radishes. Please watch your fingers. (Yes, you can use a regular chef’s knife if you don’t have peeler or mandolin, but please get a vegetable peeler ASAP. Seriously.)
- In a small bowl, whisk together the lemon juice, olive oil and maple syrup. Season with salt, fresh ground pepper, and a pinch of cayenne.
- Place the baby lettuces in a large bowl or dish and add the cooked faro and the shaved vegetables. Drizzle with dressing and toss to coat.
- Transfer salad to a platter (or plates) and top with the maple roasted pecans. Serve immediately.