Salad season is here, and I’m here for it. Today we are making this Balsamic Farro & Roasted Carrot Salad, perfect to prep and serve for lunch all week. With balsamic marinated tofu, maple dijon roasted carrots, farro, fresh veggies and greens; this salad has it all.
What is Farro?
“Farro, a high-protein, high-fiber ancient whole-grain wheat, looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked.” – The Spruce Eats.
Farro is packed with protein, fibre, and delicious nutty flavour.
We have a few components to make up this salad. For the tofu, I recommend pressing to remove all liquid. This allows the tofu to absorb as much marinade as possible. Press, cube, then toss with the oil, soy sauce, maple syrup, balsamic vinegar, thyme, and garlic. Let this marinate for ideally an hour (if possible), the longer the better!
Next up, the maple dijon carrots. Heat your oven to 425 degrees, chop the carrots into matchsticks. Toss the carrots with oil, maple syrup, and dijon. Spread over a lined baking tray, and bake for 30-35 minutes, stirring halfway.
For the remainder of the salad, cook your farro according to package directions. Chop a bell pepper, two stalks of green onion, and 1/4 cup fresh basil. Once all the salad components are ready to go, toss it all in a large bowl along with a handful of arugula (or your green of choice), serve and enjoy!
If you give this Balsamic Farro & Roasted Carrot Salad a try let me know in a comment below or tag me on Instagram @beanaroundthebowl #beanaroundthebowl, I love to see your recreations 🙂
Balsamic Farro & Roasted Carrot Salad
- Balsamic Tofu
1 Block Firm or Extra Firm Tofu
2 Tbsp Olive Oil
1 Tbsp Tamari/Soy Sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Maple Syrup
1/4 Tsp Dried Thyme
1/4 Tsp Garlic Powder
- Maple Dijion Carrots
3-4 Carrots, Cut into Matchsticks
1 Tbsp Oil
1 Tbsp Maple Syrup
1/2 Tbsp Dijion
- For the Salad
225g Uncooked Farro
1 Bell Pepper, Medium Dice
2 Stalks Green Onion, Sliced
1/4 Cup Sliced Fresh Basil
- Tofu: Begin by marinating the tofu, you can do this a day in advance if desired. Cube the tofu and place in a container along with all remaining ingredients. Toss/shake to coat and set aside/refrigerate.
- Carrots: For the carrots, preheat the oven to 425 degrees. Chop into matchsticks and place on a lined baking tray. Toss with oil, maple syrup, and dijon. Bake for 30-35 minutes, flipping halfway.
- Salad: Cook the farro according to package directions, drain and add to a large bowl along with the bell pepper, green onion, basil, and arugula.
- Toss: Add the cooked carrots and balsamic tofu with remaining marinade to the large bowl and toss to combine. Serve or package up and enjoy!