Roasted carrots and onions, crispy kale, and tender farro hit all the right notes. Toasted pine nuts and sesame seeds add crunch and a sweet and salty dressing pulls it all together. Cook, relax and enjoy!
What you'll need: 1 white onion
1 lb carrots
¾ cup farro
3 Tbsp apple cider vinegar
3 oz curly kale
2 Tbsp sweet white miso
2 tsp honey
2 Tbsp pine nuts
2 tsp mixed sesame seeds
freshly ground black pepper
Equipment: 2 rimmed baking sheets
Recipe steps: 1. Roast vegetables
Preheat oven to 425°F. Halve onion and thinly slice half. Peel carrots and halve if very thick. Toss carrots and sliced onion with 2 tablespoons oil, ¾ teaspoon salt, and some pepper on a rimmed baking sheet. Roast until vegetables are golden and almost tender, 20–25 minutes.
Meanwhile, combine farro, remaining half onion, 2½ cups water, 2 tablespoons vinegar and 1 teaspoon salt 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.
Remove stems from kale and tear leaves into bite-size pieces. Toss kale with 1 tablespoon oil and season with salt and pepper. Add kale to sheet with carrots and onions and continue to roast until kale is slightly wilted and crispy in spots, about 5 minutes more.
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.
Transfer farro to a platter and top with vegetables. Drizzle everything with dressing and top with pine nuts and sesame seeds. Enjoy!