Winter Grain Salad Recipe with Marie's Dressing | Tasting Table
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 1 red onion, cut into ¼-inch wedges
  • 2 cups carrots, cut into ¼-inch rounds
  • 3 tablespoons olive oil
  • 6 thyme sprigs
  • Salt and freshly ground black pepper, plus 1 teaspoon salt
  • 1 cup farro
  • 3 cups water
  • 4 to 5 cups baby arugula
  • ½ cup feta cheese, crumbled
  • ½ cup candied pecans
  • ½ cup Marie's® Raspberry Vinaigrette
  • 1 teaspoon brown sugar
  • 1½ teaspoons Marie's® Raspberry Vinaigrette
  • ½ teaspoon water
  • Pinch of salt
  • ½ cup pecans
Directions
  1. Preheat the oven to 400°. In a medium bowl, toss the red onion and carrots with the olive oil and thyme. Season with salt and freshly ground black pepper. Arrange the vegetables on a baking sheet in a single layer and cook for 15 to 20 minutes, turning once halfway through. The onions and carrots should be slightly browned but not charred. Discard the thyme sprigs after cooking.
  2. Meanwhile, make the candied pecans: In a small bowl, combine the brown sugar, Marie's® Raspberry Vinaigrette, water and salt. In a small skillet, toast the pecans over medium heat, stirring occasionally, until they become fragrant, about 2 to 3 minutes. Immediately add the vinaigrette mixture, shaking the pan to avoid burning the nuts. Remove from the heat and stir to coat the nuts evenly. Spread the nuts in a single layer on a plate and allow to cool.
  3. In a small saucepan, combine the farro, water and 1 teaspoon of salt. Bring to a boil, reduce the heat to low, cover and cook for 10 minutes. Remove from the heat and let stand for 5 minutes, then drain any excess liquid and fluff with a fork.
  4. To assemble the salad, place the arugula in your serving bowl and cover with the warm farro so that it slightly wilts. Add the roast red onions and carrots, feta, candied pecans, and Marie's® Raspberry Vinaigrette. Toss the salad to combine and serve it warm or at room temperature.