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Carrot-Farro Salad

Prep time 20 mins
Cook time 37 mins
Cool time 20 mins
Yield Makes 6 to 8 servings
Farro salad gets a refreshing crunch from fresh radishes and carrots—perfect for crisp early Autumn nights on the porch.


  • 1/2 cup extra virgin olive oil, divided
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups farro
  • 4 cups carrot juice or vegetable broth
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons salt
  • 2 carrots, diced
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 avocado, diced
  • 1 shallot, minced
  • 6 radishes, very thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1/4 teaspoon cracked black pepper

How to Make It

  1. Heat 1/4 cup oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until translucent. Add farro; cook, stirring constantly, 2 minutes. Stir in carrot juice, brown sugar, and salt. Cook, stirring occasionally, 20 minutes.

  2. Stir in carrots and 2 cups water. Cook 10 minutes or until carrots and farro are tender. Drain; toss with remaining 1/4 cup oil, and let cool.

  3. Combine farro mixture, lemon zest, and remaining ingredients in a large bowl. Serve immediately.