Sloppy Kitchen
Jump to recipeSalad · Grain Salad

Roasted Carrot and Farro Salad with Whipped Feta

Nutty farro and edge-browned carrots meet a tangy whipped-feta base for a grain salad that works warm or at room temperature.
Roasted carrots and herbed farro are layered over lemony whipped feta on a platter.

This salad pairs two textures that hold up well on a platter: chewy farro and carrots roasted until their edges brown while their centers stay intact. A lemony whipped-feta base brings creamy tang, and parsley and pepitas keep each forkful fresh and crisp.

Brown the carrots without softening them away

Cutting thicker carrots lengthwise gives them a broad surface to color on the hot pan. Turn them once during roasting and pull them when the edges are browned but the centers still resist a fork slightly, so they remain recognizable when layered over the grains.

Cook farro for a distinct chew

Pearled farro cooks quickly but can turn soft if it simmers past tenderness. Taste a few grains near the end and drain any remaining water as soon as the centers are pleasantly chewy.

Lengthwise-cut carrots roast spaced apart on a sheet pan with browned edges.
Carrots roast cut side down on a roomy sheet pan until their edges are browned.

Make a creamy, lemony landing place

Feta and Greek yogurt blend into a thick base that softens the farro's nuttiness without making the salad heavy. Lemon zest adds fragrance, while a little juice brightens the dairy and echoes the dressing on the grains.

Layer the salad for the table

Spread the whipped feta first, then pile the dressed farro over it and arrange the carrots across the top. That order keeps the creamy layer visible and lets each person pick up feta, grain, and carrot together.

Chewy farro and browned carrot edges rest beside parsley and creamy whipped feta.
A close view shows chewy farro, browned carrot edges, parsley, and the creamy feta beneath.

Choose the serving temperature

For a warm salad, fold arugula into the farro while it is still warm so the leaves soften slightly. If serving at room temperature, let the grains cool before adding the greens; the feta can remain underneath either way.

Roasted Carrot and Farro Salad with Whipped Feta

4 servings
55 minutes total

Ingredients

  • •  1 lb medium carrots, scrubbed and halved lengthwise if thick
  • •  2 tbsp extra-virgin olive oil, divided
  • •  1 tsp kosher salt, divided
  • •  1/2 tsp ground cumin
  • •  1 cup pearled farro, rinsed
  • •  3 cups water
  • •  1 lemon, finely zested and juiced
  • •  6 oz block feta, drained
  • •  1/3 cup plain Greek yogurt
  • •  2 tbsp cold water
  • •  1/4 tsp freshly ground black pepper
  • •  3 cups baby arugula
  • •  1/2 cup chopped fresh flat-leaf parsley
  • •  1/4 cup toasted pepitas

Method

  1. Heat the oven

    Set a rack in the center of the oven and heat to 425 F so the sheet pan can roast the carrots evenly once they go in.

    Look for: The oven is fully preheated before the carrots go onto the pan.

  2. Roast the carrots

    Toss the carrots with 1 tbsp olive oil, 3/4 tsp salt, and the cumin, then arrange cut sides down on a rimmed sheet pan. Roast for 25 to 30 minutes, turning once, until the edges are browned and the pieces still hold their shape.

    Look for: Carrot edges are browned in spots, while a fork meets slight resistance at the center.

  3. Simmer the farro

    Bring the rinsed farro, water, and remaining 1/4 tsp salt to a boil in a saucepan. Reduce to a steady simmer and cook until the grains are tender but still pleasantly chewy, about 25 minutes; drain any water that remains.

    Look for: The grains are plump and tender with a distinct chewy center rather than split and mushy.

  4. Whip the feta

    In a blender, combine the feta, Greek yogurt, lemon zest, 1 tbsp lemon juice, cold water, and black pepper. Blend, scraping once, until smooth and light enough to spread in a thick swoosh.

    Look for: The mixture looks creamy with no large feta crumbles and holds a soft peak on a spoon.

  5. Dress the grain salad

    Let the drained farro stand for 5 minutes, then toss with the remaining 1 tbsp olive oil, the remaining lemon juice, parsley, and pepitas. For a warm salad, fold in the arugula while the farro is still warm; for room-temperature serving, let the farro cool for 10 minutes before adding the arugula so it stays crisp.

    Look for: The grains are lightly glossy, herbs are evenly distributed, and arugula is only just wilted or still crisp according to serving temperature.

  6. Plate and serve

    Spread the whipped feta across a serving platter, spoon the farro salad over it, and arrange the roasted carrots on top. Serve while warm or at room temperature, scraping some feta onto each portion as you serve.

    Look for: The feta forms a visible base beneath the grain salad and carrots rather than disappearing into the grains.