Roasted Carrot, Kale, & Farro Salad

This is one awesome salad. Nick’s already requested to have it again for dinner soon!

INGREDIENTS

12 carrots
3 Tbsp good olive oil
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup faro
4 cups kale – chopped
¼ cup feta cheese
¼ cup pomegranate seeds
¼ cup pistachios
2 Tbsp store bought vinaigrette or balsamic vinaigrette dressing (I used Panera brand for this)

DIRECTIONS

• Preheat the oven to 400 degrees F.

• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices.  Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 25-30 minutes, until browned and tender.

• Bring a pot of water to a boil and add the faro.  Bring to a boil then turn to low heat and let simmer for 25 minutes.  Drain and set aside.

• Combine the kale, farro, carrots, and dressing, thoroughly.  Top with feta, pomegranate, and pistachios.