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Roasted Carrot Salad with Dried Blenheim Apricots

Roasted Carrot Salad with Dried Blenheim Apricots

This recipe comes from one of our favorite cookbooks, Six Seasons: A New Way with Vegetables. This fall inspired recipe bursts with flavor and combines farro, carrots, dried apricots, pistachios, and whipped ricotta. 

Fall carrots are not only local this time of year but bigger, firmer, and very sweet. To give the farrow a more rich, nutty flavor, we toast the farro before cooking. You can also use our California-grown Dried Blenheim Apricots which are available as an add-on to your regular produce order! This recipe will serve two hungry people as a main dish or is a fantastic side for four. 

Ingredients: 

  • 2 cups of uncooked farro
  • 4 cups water
  • ½ pound of carrots, peeled, and cut into small chunks 
  • 3 tablespoons of olive oil, divided
  • ¼ teaspoon dried chile flakes 
  • 1 ½ cup whole milk ricotta cheese
  • 4 ounces of dried apricots, roughly chopped 
  • 3 tablespoons white wine vinegar 
  • ½ cup lightly packed Italian parsley 
  • ½ large red onion, THINLY sliced (we recommend using a mandoline)
  • ½ cup of pistachios 
  • ½ cup of crumbled Feta cheese 
  • Salt and freshly ground pepper

Directions: 

  1. Add a tablespoon of olive oil into a large skillet, then add the farro and toast for 5 minutes. Add 4 cups of water, a dash of salt, and bring to boil. Reduce the heat to a simmer. Refer to the cooking directions on the package, but the farro should be fully cooked in about 20 minutes. After the farro is cooked, drain the water and let cool. 
  2. Preheat the oven to 375 degrees. In a large bowl, toss the carrots with 1 tablespoon of olive oil, chili flakes, salt, and freshly ground black pepper. Transfer to a greased baking sheet and roast the carrots until tender, about 15 minutes. Set aside.
  3. While the carrots are roasting, make the whipped ricotta. Add ricotta cheese to a food processor and add about 20 twists of fresh-ground pepper, and ½ teaspoon salt. Begin to process and slowly add olive oil until you can taste the olive oil, about ¼ cup. Process until smooth and creamy.
  4. Add the roasted carrots, farro, parsley, onion, pistachios, and dried Blenheim apricots to a large bowl. Season with salt, chile flakes, vinegar, and toss to coat. Add more olive oil if needed 
  5. When ready to serve, spread the whipped ricotta onto a plate, top with the salad, and feta. Enjoy!