Fall Farro Salad

Step 1

Preheat the oven to 425°F (220°C) with a rack in the center position. To cook the farro, bring a large saucepan of salted water to a boil.

Step 2

Roast the Vegetables: Combine the Brussels sprout halves and sliced carrots onto a half sheet pan - they will shrink in size during roasting. Drizzle with the extra virgin oil olive oil, salt, and freshly ground black pepper. Toss until evenly coated. Distribute the vegetables into an even, single layer on the sheet pan - setting the Brussels sprout halves and carrots cut-side down. This will allow them to caramelize more evenly. Roast for 20 to 25 minutes, flipping after 15 minutes, or until caramelized and fork tender. Note: Avoid over-crowding the vegetables. If you are scaling this recipe up or using more vegetables, you'll need to use two half sheet pans. Use the bottom and top third oven rack, rotating the pans halfway through roasting.

Step 3

Cook the Farro: While the vegetables are roasting, add the farro to the boiling water. Reduce heat to medium and cook according to the package instructions until the grains are tender, but still maintain a bit of chew. Drain well and spread onto a rimmed sheet pan to cool. Note: For a festive and fragrant twist, try replacing one cup of cooking water with apple cider.

Step 4

In a liquid measuring cup or medium bowl, combine the tahini, olive oil, 2 tablespoons lemon juice, maple syrup, salt, and freshly ground black pepper. Whisk until thoroughly combined. Add 1 tablespoon of water at a time, whisking continuously. If the dressing is too thick to drizzle, whisk in a touch more water. Season to taste, adding more salt or lemon juice as needed. Set aside.

Step 5

Assemble the Salad: Combine the cooked farro and roasted vegetables in a large mixing bowl. Add tahini dressing (reserving a small portion for drizzling and serving on the side) to taste, tossing until evenly coated. Add the chopped parsley, hazelnuts and cranberries (reserving a small portion of each for garnishing). Toss to combine. Season to taste with salt and pepper, adding a squeeze of lemon juice if needed.

Step 6

Transfer to a large platter for serving. Top with the crumbled feta. Garnish with any remaining parsley, hazelnuts, and cranberries, and an additional drizzle of tahini dressing, as desired.

Step 7

Storage: Refrigerate leftovers for up to 4 days. Serve slightly chilled or at room temperature.