Roasted Carrot and Farro Salad with Whipped Feta

Chewy farro and browned carrots sit over lemony whipped feta, with parsley, arugula, and toasted pepitas for a bright warm or room-temperature salad.

55 min

4 servings

Roasted carrots and herbed farro are layered over lemony whipped feta on a platter.

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

Equipment

Rimmed sheet pan · Saucepan · Blender · Fine grater · Colander · Serving platter

Keep the carrots intact

Use a roomy pan and turn the carrots once; browned edges with a little center resistance keep them distinct in the salad.

Serve warm or at room temperature

The feta base can be spread beneath either temperature of salad; keep the arugula crisp by adding it after the farro cools.

Roast and simmer

01. Heat the oven to 425 F with a rack in the center so the pan browns the carrots evenly.

02. Toss carrots with 1 tbsp oil, 3/4 tsp salt, and cumin; roast cut sides down, turning once, until browned at the edges but still intact.

03. Simmer farro with water and the remaining 1/4 tsp salt until tender but chewy, then drain any water that remains.

Whip and dress

04. Blend feta, yogurt, lemon zest, 1 tbsp lemon juice, cold water, and pepper until smooth and spreadable.

05. Toss farro with the remaining oil and lemon juice, parsley, and pepitas; add arugula warm or after cooling for a crisper room-temperature salad.

Plate and serve

06. Spread whipped feta on a platter, mound the grain salad over it, and set the roasted carrots on top so each serving gets all three layers.