As the golden-hued carrots roast in the oven, their natural sweetness begins to dance and caramelize, filling my kitchen with a warm, inviting aroma. Today, I’m thrilled to share my recipe for Vegan Roasted Carrots and Farro Salad with Citrus, Ginger, and Dill—an uplifting dish that marries hearty grains with vibrant summer flavors. This salad is not only easy to whip up, but it also serves beautifully as both a warm side dish and a refreshing cold salad, making it a versatile star for your table. Packed with nourishment and seasonal goodness, it’s perfect for cozy family dinners or al fresco picnics. How do you elevate everyday ingredients into memorable meals? Let’s explore this delightful recipe together! Why You’ll Crave This Salad? Versatile: Whether warm or cold, this dish adapts beautifully to your dining needs, making it a year-round favorite. Vibrant Flavors: The lively combination of citrus, ginger, and dill creates a mouthwatering punch that uplifts your palate with every bite. Nutritious: Packed with fiber and natural sweetness, this salad is wholesome and satisfying, perfect for those seeking healthier meal options. Easy Prep: With simple ingredients and straightforward steps, you’ll have a stunning dish ready in no time! Crowd-Pleaser: Ideal for family gatherings or summer picnics, this salad is sure to impress guests and leave everyone wanting more—pair it with a side of Avocado Mojo Bowls for a complete meal! Roasted Carrots and Farro Ingredients For the Roasted Carrots • Carrots – Choose heirloom varieties for a pop of color and added sweetness. • Olive oil – Opt for extra virgin for the best flavor during roasting. • Salt and black pepper – Essential for balancing flavors and enhancing sweetness. For the Farro Salad • Farro – Acts as a hearty base; quinoa can be a gluten-free substitute. • Shallot – Provides aromatic depth; onion works well in a pinch. • Vegetable broth – Infuses flavor into the farro; stick with vegetable broth for a vegan option. For the Dressing • Fresh ginger – Adds a spicy warmth that complements the sweet carrots; use ground ginger if needed. • Lemon juice and orange juice – Bring bright acidity to the dish; adjust according to preference for tartness. • Maple syrup – Offers just the right touch of sweetness to balance the tang from the citrus. • Fresh dill – Provides an herby flavor; dried dill can substitute, but use less for potency. Feel free to mix, match, and customize your ingredients to fit your tastes while creating this Roasted Carrots and Farro Salad with Citrus, Ginger, and Dill! Step‑by‑Step Instructions for Roasted Carrots and Farro with Citrus, Ginger and Dill Step 1: Roast the Carrots Preheat your oven to 400ºF (200ºC). While the oven heats, wash and slice the heirloom carrots into even sticks. In a mixing bowl, toss the carrots with olive oil, salt, and black pepper until well-coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and caramelized, releasing a delightful aroma. Step 2: Prepare the Farro In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add finely chopped shallots and sauté for about 3-4 minutes until translucent and fragrant. Incorporate the rinsed farro, stirring for another minute to toast the grains. Then, pour in vegetable broth, bring to a boil, cover, and reduce the heat to low. Simmer for 30 minutes until the farro is tender and absorbs the liquid. Step 3: Make the Dressing While the carrots roast and the farro cooks, prepare the dressing. In a blender, combine olive oil, freshly grated ginger, lemon juice, orange juice, and maple syrup. Blend on high for 30 seconds until smooth and creamy. Taste, and adjust the acidity or sweetness if needed. Once blended, gently fold in freshly chopped dill to add a burst of herby flavor to the dressing. Step 4: Combine and Serve In a large serving bowl, mix the roasted carrots and cooked farro together. Drizzle the citrus ginger dressing over the mixture, tossing gently to evenly distribute the flavors. Serve this vibrant Roasted Carrots and Farro with Citrus, Ginger and Dill warm, or let it cool in the fridge for a couple of hours for a refreshing cold salad option. How to Store and Freeze Roasted Carrots and Farro with Citrus, Ginger, and Dill Fridge: Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until ready to serve for optimal freshness. Freezer: This dish can be frozen, but it’s best to freeze the carrots and farro separately from the dressing. It can be stored for up to 2 months. Reheating: To reheat, warm in the microwave or on the stovetop with a splash of vegetable broth to bring back moisture. Add fresh dressing to enhance the flavors again. Cold Salad Preparation: If you prefer serving this as a chilled salad, allow the dish to marinate in the fridge for a few hours before serving for a more blended flavor profile. Make Ahead Options These Vegan Roasted Carrots and Farro Salad with Citrus, Ginger, and Dill are perfect for meal prep enthusiasts! You can roast the carrots and prepare the farro up to 3 days in advance, storing them separately in airtight containers in the refrigerator to maintain freshness. For the dressing, feel free to blend it ahead of time as well; just keep it in a sealed jar and refrigerate it for up to 24 hours. When you’re ready to enjoy this vibrant dish, simply combine the roasted carrots and farro, drizzle with the dressing, and toss. This way, you can relish a restaurant-quality salad with minimal effort, saving precious time for your busy weeknights! Roasted Carrots and Farro with Fun Twists Discover endless ways to enhance your delightful Roasted Carrots and Farro salad—your taste buds will thank you! Root Veggie Swap: Use parsnips or sweet potatoes for a unique flavor profile while maintaining that delightful sweetness. Herb Variation: Substitute dill with parsley or cilantro for a fresh take; both herbs lend a different yet exciting flavor twist. Crunchy Additions: Fold in toasted nuts or seeds, like walnuts or pumpkin seeds, to add a satisfying crunch and nutty richness. Spice It Up: For a kick, add a sprinkle of red pepper flakes or a dash of cayenne to the dressing—just the right amount of heat! Zesty Citrus Boost: Play with citrus by experimenting with grapefruit or lime juice for a vibrant flavor change; it’s all about your palate preferences. Dress It Differently: Swap the maple syrup for honey or agave for sweetness; explore the balance and see what delights you most! Warm or Cold: Don’t shy away from serving it warm or chilled; let your mood dictate the temperature to enjoy it differently! For a deliciously spicy addition, consider trying it alongside dishes like Spicy Ginger Sesame. These variations will keep your meal exciting and personal, making each bite a new adventure! Expert Tips for Roasted Carrots and Farro Check the Carrots: Regularly monitor your roasted carrots to prevent burning, ensuring they’re perfectly caramelized without a charred taste. Taste the Dressing: Before adding the dressing to your salad, give it a taste. Adjust the citrus or sweetness to perfectly complement the roasted carrots and farro. Chill for Flavor: If serving cold, allow the salad to marinate in the fridge for a couple of hours. This will deepen the flavors and make it even more delightful. Substitution Savvy: Don’t hesitate to swap ingredients! If you can’t find fresh dill, dried dill works too, just remember to use less since it’s more concentrated. Versatile Vessel: Enjoy this dish either as a warm side or a refreshing cold salad—perfect for any occasion! What to Serve with Roasted Carrots and Farro with Citrus, Ginger, and Dill Savor the warming goodness of this dish by enhancing it with complementary sides and delightful pairings for a truly memorable meal. Grilled Lemon Chicken: Juicy, zesty chicken adds a protein punch that balances the salad’s vibrant flavors. Herbed Quinoa: Light and fluffy, quinoa with fresh herbs brings an earthy element, mirroring the farro’s chewiness. Savory Roasted Vegetables: A mix of seasonal veggies accentuates the dish’s warmth and brings diverse textures to the table. Crispy Tofu Strips: For a satisfying vegan option, add crunchy, marinated tofu that pairs well with the ginger dressing. Dijon Vinaigrette Salad: A light, tangy salad enhances the meal, keeping the palate refreshed amidst the warm flavors. Creamy Avocado Toast: Smooth avocado on crusty bread adds a rich texture contrast, perfect for soaking up the zesty dressing. Sparkling Citrus Mocktail: Elevate the dining experience with a refreshing drink that echoes the dish’s bright citrus notes. Chocolate Avocado Mousse: This silky, indulgent dessert will be a sweet finish to the meal, balancing the salad’s vibrant zest with creamy decadence. Roasted Carrots and Farro with Citrus, Ginger, and Dill Recipe FAQs How do I select the best carrots for roasting? Absolutely! When choosing carrots, look for firm, colorful, and smooth-skinned ones. Heirloom carrots are a fantastic choice for depth of flavor and visual appeal. Avoid carrots with dark spots all over, as these may indicate they’re past their prime. How should I store leftover roasted carrots and farro? Very good question! To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. It’s a great idea to keep the dressing separate until you’re ready to serve for maximum flavor retention. Can I freeze roasted carrots and farro? Certainly! To freeze, let the roasted carrots and farro cool completely, then place them in freezer-safe bags or airtight containers, with the dressing stored separately. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight and reheat with a splash of vegetable broth for moisture. What should I do if my dressing is too sour or sweet? Don’t worry; it happens! If your dressing tastes too sour, adding a touch more maple syrup can balance the flavors. Conversely, if it’s too sweet, a splash of lemon or orange juice will help brighten it up. Always taste and adjust before adding to the salad! Can this dish be tailored for allergy considerations? The more the merrier! This roasted carrots and farro dish is naturally vegan and gluten-free, especially when using quinoa instead of farro. Always check for specific allergies related to the ingredients, such as ensuring the vegetable broth is gluten-free if needed. And remember to keep away from certain nuts or seeds if anyone has allergies when adding those for crunch. How long should I let the cold salad marinate in the fridge? Great question! If you’re opting to serve this dish as a chilled salad, I recommend letting it marinate in the fridge for at least 1 to 2 hours. This allows all the beautiful flavors to meld together, resulting in a more refreshing and flavorful dish. Roasted Carrots and Farro with Citrus, Ginger and Dill Delight This Vegan Roasted Carrots and Farro Salad with Citrus, Ginger, and Dill is vibrant, nutritious, and perfect warm or cold. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Servings: 4 servingsCourse: SaladsCuisine: VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Roasted Carrots1 pound heirloom carrots Choose heirloom varieties for sweetness.2 tablespoons olive oil Extra virgin for best flavor.to taste saltto taste black pepperFor the Farro Salad1 cup farro Acts as hearty base.1 medium shallot Finely chopped for flavor.3 cups vegetable broth Use for flavor infusion.For the Dressing1 tablespoon fresh ginger Grated for spiciness.2 tablespoons lemon juice2 tablespoons orange juice1 tablespoon maple syrup For sweetness.2 tablespoons fresh dill Chopped, dried can substitute. Equipment Ovenmedium saucepanBlenderMixing BowlBaking Sheet Method Step-by-Step InstructionsPreheat your oven to 400ºF (200ºC). Wash and slice the heirloom carrots into even sticks. Toss with olive oil, salt, and black pepper until coated. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.In a medium saucepan, heat olive oil over medium heat. Add chopped shallots and sauté for 3-4 minutes until translucent. Stir in rinsed farro for 1 minute. Pour in vegetable broth, bring to boil, cover, and reduce heat to low. Simmer for 30 minutes until tender.In a blender, combine olive oil, grated ginger, lemon juice, orange juice, and maple syrup. Blend on high for 30 seconds until smooth. Adjust acidity or sweetness to taste, then fold in chopped dill.In a large bowl, mix the roasted carrots and cooked farro. Drizzle citrus ginger dressing over and toss gently. Serve warm or chill in the fridge for a cold salad. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 750mgFiber: 8gSugar: 5gVitamin A: 8350IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesAdjust flavors of dressing to your liking. Can serve warm or cold. Best enjoyed after marinating in the fridge for deep flavor. Tried this recipe?Let us know how it was!
