Imagine a vibrant medley of colors and flavors coming together in a dish that embodies the essence of a joyful gathering. Our Rainbow Carrot and Farro Salad is not just a feast for the eyes, but a delight for the taste buds, perfect for a family meal or a sunny picnic. This salad celebrates seasonal freshness, creativity in the kitchen, and the warmth of shared meals. With its nutty farro, an array of rainbow carrots, and a creamy lemon-tahini dressing, it’s a dish that promises to bring a smile to everyone’s face.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 1 cup farro, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 1 cup rainbow carrots, shredded
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup toasted pine nuts
- 2 tablespoons olive oil
- 1 small garlic clove, minced
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons water (more if needed)
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, or until the farro is tender. Drain and set aside to cool.
- In a large bowl, combine the cooled farro, shredded rainbow carrots, parsley, mint, dill, and toasted pine nuts.
- In a small bowl, whisk together the olive oil, minced garlic, tahini, lemon juice, lemon zest, and 2 tablespoons of water until the dressing is smooth. If it’s too thick, add more water a teaspoon at a time until you reach the desired consistency.
- Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.
- Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.
Helpful Tips
- If you’re short on time, use pre-cooked farro available in many grocery stores.
- For added crunch, consider substituting pine nuts with roasted almonds or walnuts.
- This salad is a great make-ahead dish. Store it in an airtight container in the fridge for up to 3 days.
Pair this colorful and wholesome salad with grilled chicken or fish, and a light, crisp white wine like Sauvignon Blanc for a complete meal experience.
We hope you enjoy making and sharing this Rainbow Carrot and Farro Salad as much as we do. Remember to share your beautiful creations with us using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback, so do leave a comment on our website www.zynahz.com, subscribe to our newsletter for more delicious updates, and follow us on social media. Happy cooking and bon appétit!
