Farro salad gets a refreshing crunch from fresh radishes and carrots—perfect for crisp early Autumn nights on the porch.
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.
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.
Combine farro mixture, lemon zest, and remaining ingredients in a large bowl. Serve immediately.