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Roasted Carrot and Farro Salad with Whipped Feta

Roasted Carrot and Farro Salad with Whipped Feta

Updated November 1, 2026

Honey-cumin roasted carrots and chewy farro tossed with arugula, dill and lemon dressing, piled over a swoosh of tangy lemon whipped feta and topped with pistachios.

Rainbow carrots make it especially pretty. Cook the farro and roast the carrots up to 3 days ahead; serve at room temperature.

Cook time
1 hr 25 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 lb carrots
  • 1 cup semi-pearled farro
  • 4 cups water for the farro
  • 6 oz feta cheese
  • ⅓ cup plain Greek yogurt
  • 1 lemon
  • 1 clove garlic
  • 2 oz baby arugula
  • 2 tbsp fresh dill
  • ⅓ cup shelled pistachios
  • 4 tbsp olive oil (divided)
  • 2 tsp honey (divided)
  • 1 tsp ground cumin
  • 1 ¼ tsp kosher salt (divided)
  • ¼ tsp black pepper

Instructions

Cook the farro
Bring water for the farro (4 cups) to a boil with kosher salt (½ tsp), about 8 minutes.
Add semi-pearled farro (1 cup) and simmer until tender but still chewy, about 25 minutes.
Drain well, about 1 minute.
Equipment: medium saucepan
Roast the carrots
Heat the oven to 425°F and toss carrots (2 lb) on the baking sheet with olive oil (2 tbsp), honey (1 tsp), ground cumin (1 tsp) and kosher salt (½ tsp).
Roast, tossing once, until tender and caramelized at the edges, about 30 minutes.
Equipment: rimmed baking sheet
Whip the feta
Blend feta cheese (6 oz), plain Greek yogurt (⅓ cup), the zest of lemon and garlic (1 clove) in the food processor until completely smooth and silky, about 3 minutes.
Equipment: food processor
Dress the farro
Whisk the juice of lemon with the remaining olive oil (2 tbsp), honey (1 tsp), kosher salt (¼ tsp) and black pepper (¼ tsp), about 1 minute.
Toss the warm farro with the dressing, baby arugula (2 oz) and fresh dill (2 tbsp), about 2 minutes.
Assemble
Spread the whipped feta across a platter, pile the farro and roasted carrots on top, and scatter with shelled pistachios (⅓ cup).

Tomorrow's Meal

Crispy Farro and Carrot Hash with Fried Eggs

Leftover farro and carrots crisped hard in olive oil in a skillet, topped with fried eggs and dollops of the whipped feta.

Quick overview:

  1. 1.Heat olive oil in a skillet over medium-high heat.
  2. 2.Press the leftover farro and carrots into the pan and cook undisturbed until crisp.
  3. 3.Fry eggs alongside or on top.
  4. 4.Serve with spoonfuls of leftover whipped feta.

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