roasted carrots and crispy kale with farro & miso-honey vinaigrette

The key to satisfying vegetarian meals is combining a variety of textures and colors, just like the ones in this salad.

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 olive oil coarse salt freshly ground black pepper

Equipment: 2 rimmed baking sheets medium saucepan

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.

  1. Cook farro 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.

  2. Prep kale 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.

  3. 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.

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

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