because I’m team butter in the salad. always.
Oh friends. This harissa carrot & farro salad is one of those stand at the counter and do my best to save some for the rest of the fam dishes. It’s this week’s favourite food for me.
Carrots and shallots roasted until they’re sweet and caramelized, chickpeas added in for some crispy edges, and the whole thing tossed in spicy, sticky harissa butter. It seems like we could stop there doesn’t it? But you’ve met me and you know that’s just not going to happen.
So then there’s chewy farro, sweet dates, salty feta, crunchy pistachios and plenty of fresh parsley and mint. Everything gets tossed with a bright honey lemon vinaigrette that balances all those sweet, spicy, salty flavours.
my pro tips for making the best ever harissa carrot & farro salad
don’t overcrowd the pan: give the carrots, shallots and chickpeas enough room to roast rather than steam. Use two baking sheets if necessary. We want caramelized edges, not sad, soggy vegetables.
dry those chickpeas: the drier they are before roasting, the better their chances of getting a little crispy. Pat them well with a clean kitchen towel or paper towels.
watch the carrots: carrot thickness matters more than length here. If your carrots are particularly thick, cut them into smaller pieces so they’re tender by the time the harissa butter goes on.
dress the farro while it’s warm: warm farro absorbs the vinaigrette beautifully, which means flavour in every bite instead of dressing just hanging around at the bottom of the bowl.
harissa varies: some brands are significantly hotter than others. Taste your harissa before mixing it with the butter and adjust the amount to suit your preference.
don’t skip the fresh herbs: the parsley and mint aren’t just there to make things look pretty. They bring freshness to an otherwise very rich, hearty salad.
Scroll past the recipe if you’re looking for more tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Harissa Carrot & Farro Salad with Chickpeas, Dates & Feta
Ingredients
for the salad:
- 1 1/2 cups dry farro
- 2 lbs carrots cut into 2-inch chunks
- 3 large shallots peeled and cut into wedges
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1 can 398 mL chickpeas, drained, rinsed and dried well
- 1 Tbsp olive oil
6 Medjool dates pitted and chopped
- 1/2 cup crumbled feta
- 1/3 cup roasted pistachios roughly chopped
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
for the harissa butter:
- 2 Tbsp butter melted
- 1 1/2 Tbsp harissa paste
- 2 tsp honey
for the honey lemon vinaigrette:
- 3 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tsp honey
- 1/3 cup extra virgin olive oil
- 1/2 tsp kosher salt
- freshly ground black pepper
Instructions
make the vinaigrette and farro:
- Whisk together the lemon juice, Dijon, honey, olive oil, salt and black pepper.
- Cook the farro in well-salted water according to package directions until tender but still chewy. Drain very well and transfer to a large bowl.
- While the farro is still warm, toss it with about half of the vinaigrette.
roast the veg:
- Preheat the oven to 425°F.
- Add the carrots and shallots to a large baking sheet. Toss with 2 tablespoons olive oil, 1 tsp salt and several grinds of black pepper. Spread into a single layer.
- Roast for 15 minutes.
- Toss the chickpeas with 1 Tbsp olive oil and a big pinch of salt. Add them to the sheet pan with the carrots and shallots, toss everything around and return to the oven for another 10-15 minutes, until the carrots are deeply caramelized and tender, the shallots are browned and jammy and the chickpeas are lightly crisp.
- Whisk together the melted butter, harissa and honey. Pour over the carrot mixture and toss well. Return to the oven for another 5 minutes, until everything is glossy, sticky and caramelized.
assemble:
- Add the harissa carrots, shallots, chickpeas and chopped dates to the dressed farro. Toss gently with the remaining vinaigrette to coat everything well.
- Add the feta, pistachios, parsley and mint and toss gently.
- Serve warm or at room temperature.
recipe substitutions and variations
the grains: no farro? Pearl barley, wheat berries, short grain brown rice or quinoa would all work. Just cook according to package directions. Quinoa is also a good gluten-free alternative.
the cheese: goat cheese is lovely in place of feta, especially with the sweet carrots and dates. For a dairy-free version, skip the cheese and use olive oil in place of the butter.
the dried fruit: chopped dried apricots or golden raisins would work beautifully if you don’t have Medjool dates.
the nuts: toasted almonds or pumpkin seeds can replace the pistachios. For a nut-free version, use pumpkin seeds or sunflower seeds.
the vegetables: roasted sweet potatoes or butternut squash would be delicious in place of some of the carrots.
serving suggestions
my way: a generous bowl while everything is still a little warm, with a LOT of freshly cracked black pepper on top. This is absolutely dinner as far as I’m concerned.
the vegetarian dinner party: serve alongside chunks of pan fried halloumi, warm flatbread and a bowl of lemony Greek yogurt for spooning over everything. Add a big platter in the middle of the table and dinner is done.
the non-vegetarian dinner party: this salad is especially good alongside roast chicken, grilled steak or salmon. The sweet and spicy harissa carrots work beautifully with all three, and the farro makes it substantial enough that you don’t need much else.
storing leftovers and make-ahead details for this harissa carrot & farro salad
to store: keep leftover salad in an airtight container in the refrigerator for up to 4 days. The farro and chickpeas will soften a little, but the flavours continue to develop as everything sits together. I like to warm it gently before eating.
make-ahead: cook the farro and roast the carrots, shallots and chickpeas up to 2 days ahead. Store them separately in the refrigerator, then bring to room temperature or gently warm before assembling the salad.
the vinaigrette: make the dressing up to 4 days ahead and keep it refrigerated in a sealed jar. Give it a good shake before using, as the olive oil and lemon juice will separate.
the finishing touches: for the freshest flavour and best texture, add the feta, pistachios, parsley and mint just before serving. If the salad has been refrigerated, a squeeze of fresh lemon juice will brighten everything up again.
If you love a good hearty vegetarian salad that can double as a full meal, try my Miso Butter Mushrooms & Crispy Lentils, Sheet Pan Butternut Squash, Halloumi & Butter Beans or Roasted Delicata Squash Salad with Maple Brown Butter Dressing next.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
