This beginner-friendly winter salad from Barbara Hines, a source for all things health and wellness, is the perfect recipe for your next dinner party, those busy weekday night dinners, or freshen up your recipe book.

Roasted Carrot + Shallot Farro Salad

Start to finish: 30 minutes

Ingredients

5 oz arugula
2 shallots, sliced horizontally
2 lbs carrots, washed and trimmed
1 can chickpeas, rinsed and drained
1 cup cooked farro
¼ cup pepitas, toasted
¼ cup crumbled feta cheese (optional)
olive oil, for roasting vegetables
zest of one lemon

Vinaigrette dressing

3 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
⅓ cup extra virgin olive oil
flaky sea salt and fresh ground pepper

Prepare vinaigrette

In a small bowl, add the vinegar, mustard, maple syrup, and whisk together. While whisking, slowly drizzle in the olive oil.
Season the vinaigrette to taste with salt and pepper and set aside.

Prepare farro and vegetables

Cook the farro according to package directions if not already prepared. You'll need about a cup of cooked farro.
Preheat oven to 425°F. Wash carrots, trim ends, and cut in half horizontally, then slice into 3-4 inch bite-size pieces.
Peel the shallots and slice them horizontally into quarters.
On a lined baking sheet, roast carrots and shallots drizzled with olive oil and flaky salt for 15 minutes or until tender and starting to turn golden.
Add the chickpeas to the same pan and toss gently to mix. Roast for an additional 5 minutes.
Remove from the oven and sprinkle with the freshly grated lemon zest, toss gently again, and set aside to rest.
Toast the pepitas in a small pan set to medium-high heat for 3-4 minutes until lightly browned.

Assemble

In a large bowl, combine the arugula, cooked farro, and roasted carrot mixture.
Top the mixture with the toasted pepitas and the crumbled feta.
Give the apple cider vinaigrette a quick whisk and gently toss to coat.

Pro tip: leftover vinaigrette keeps well in a jar in the fridge for up to a week.