Roasted Carrot & Crispy Kale Salad with White Beans

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Ingredients

  • 1 Red Onion
  • 1 lb carrots
  • ¾ cup farro
  • 3 Tbsp apple cider vinegar
  • 3 cups curly kale
  • 2 Tbsp sweet white miso
  • 2 tsp honey
  • 2 Tbsp pine nuts
  • 2 tsp mixed sesame seeds
  • 2 cups white beans, drained and rinsed
  • olive oil, coarse salt, freshly ground black pepper

Method

  •  Roast vegetables: Preheat oven to 425°F. Halve onion and thinly slice half.  (I use my mandolin to  slice thinly) Peel carrots, cut in half lengthwise and slice in quarters. Toss carrots and sliced onion with 1 tablespoon oil, 1/2teaspoon salt, and some pepper  on a rimmed baking sheet. Roast until vegetables are golden and almost tender, 20–25 minutes.

  • Cook farro Meanwhile, combine farro, remaining half onion, 2½ cups water and 2 tablespoons vinegar  in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook until farro is tender, 15–20 minutes; drain if necessary and discard onion.

  • Prep kale Remove stems from kale and tear leaves into bite-size pieces. Toss kale with white beans and 1 tablespoon oil and season with salt and pepper. Add kale  and beans to sheet with carrots and onions and continue to roast until kale is slightly wilted and crispy in spots, about 5 minutes more.

  • Make dressing Whisk miso, honey, remaining tablespoon vinegar and 1 tablespoon oil in a medium bowl until smooth. Add water, 1 tablespoon at a time, until dressing is thin enough to drizzle.

  • Toast nuts & seeds Place pine nuts and sesame seeds on a separate rimmed baking sheet and bake until golden, about 4 minutes.

  • Finish Transfer farro to a platter and top with vegetables. Drizzle everything with dressing and top with pine nuts and sesame seeds. Enjoy!