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+ servings

Shaved Vegetable Salad with Farro and Maple Roasted Pecans

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 2 entree servings, 4 side servings


  • 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


  • 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.