Farro Carrot & Pear Salad
Farro Carrot & Pear Salad
This vibrant farro salad is all about texture, color, and the perfect balance of flavors. Nutty, chewy farro is tossed with crisp carrots and juicy pear, then finished with salty bites of vegan feta and crunchy toasted pumpkin seeds. A slightly sweet and pleasantly tart pomegranate vinaigrette brings everything together, creating a salad that is fresh, satisfying, and incredibly flavorful.
It’s hearty enough to enjoy as a light meal, yet elegant enough to serve alongside your favorite holiday dishes. While it’s delicious any time of year, there’s something especially comforting about it during the cooler months, when heartier salads are just what you’re craving.
And if you’re looking for a beautiful addition to your Rosh Hashanah table, this salad is an easy and delicious choice. Swap the pear for crisp fresh apple, add plenty of juicy pomegranate arils, and you have a festive dish filled with symbolic ingredients and gorgeous color, perfect for welcoming in a sweet new year.
Serves 4-6
Ingredients
1 cup (165g) dry Farro (3 cups cooked)
2 large Carrots, peeled & cut into ribbons
1 firm Pear or Apple, core removed and sliced thin
1/2 cup (50g) thinly sliced Red Onion
1/2 cup (80g) Vegan Feta Crumbles
1/3 cup (46g) Toasted Pumpkin Seeds
2 Tbsp (6g) chopped Dill
Optional: add 1/2 cup (85g) Pomegranate Arils
Garnish
1/4 cup (40g) Feta Crumbles
1 Tbsp (3-4g) torn Dill
Pomegranate Vinaigrette
3 Tbsp (45ml) Good Olive Oil
2 Tbsp (30ml) Pomegranate Molasses
2 Tbsp (30ml) Lemon Juice (half a lemon)
1 1/2 Tbsp (25-30g) Vegan Honey or Maple Syrup
2 tsp (10g) Dijon Mustard
1/4 tsp Salt
Black Pepper to taste
Note
In general, pears can break down quickly once the salad is dressed. Look for crisp, firm varieties such as Anjou, Bosc, or Asian pears.
Directions
1.Cook the farro according to the package directions. I like to use half broth and half water for extra flavor. Once cooked, spread the farro out onto a lined baking sheet to help it cool and dry more quickly. This step can be done the day before; once cooled, cover and store the farro in the refrigerator.
2.Toast the pumpkin seeds. Add the pumpkin seeds to a dry pan over medium heat. Toss or stir them every few minutes to prevent burning. Once they have taken on some color and smell nutty, they are ready. Remove them from the pan and allow them to cool completely. This can be done a day or two ahead. Store the toasted pumpkin seeds in an airtight container in a cool, dry place.
3.Make the pomegranate vinaigrette. Add the vegan honey, pomegranate molasses, lemon juice, Dijon mustard, salt, pepper, and good olive oil to a jar with a lid. Shake well to emulsify, or mix with a frother. The dressing can be made ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and shake well before using.
4.Prepare the red onion as close to serving as possible. Finely slice the onion using a mandoline or sharp knife. Place the slices in a bowl of ice water for 10 minutes to mellow their strong bite. Drain well and pat dry before adding to the salad.
5.Prepare the carrots. Peel the carrots and use a vegetable peeler to cut them into thin ribbons. Feel free to cut them down by half. For extra crispness and curl, place the ribbons in ice water for 5–10 minutes. Drain well and pat dry before adding to the salad.
6.Slice the pear or apple right before assembling the salad. Squeeze a little lemon juice over the slices to help prevent browning, then gently pat dry before adding them to the salad.
7.Assemble the salad. Add the cooled or room temperature farro to a large bowl. Add the carrot ribbons, red onion, toasted pumpkin seeds, and chopped dill. Drizzle with 1–2 tablespoons of the dressing and toss well to combine. Add the crumbled feta and gently toss again, being careful not to break it up too much.
8.Serve. Transfer the salad to a large platter for serving family style. Garnish with additional feta crumbles and torn dill. Drizzle with more pomegranate vinaigrette just before serving, or serve the remaining dressing alongside the salad.
Storage: Leftover salad can be stored in an airtight container in the refrigerator for 1–2 days. For the best texture, keep the salad and any extra dressing separate if you know you’ll have leftovers.
