Carrot and Farro Salad with Apricot Dressing [Immersion Blender]

Carrots have a unique sweetness and that’s especially true in winter. The dried apricot dressing pairs very well with the sweetness of the carrots, the earthy flavor of farro, the crunch of red onion, and the bitterness of parsley.

Total Time1 Hour 51 Minutes
Yield
8 servings
DifficultySimple

Dietary Interests

Vegetarian, Heart Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

For the Dressing:
2 Tablespoons 30 ml extra virgin olive oil, optional
½ teaspoon kosher salt, optional
⅓ cup 80 ml white balsamic vinegar
1 Tablespoon Dijon mustard
1 cup 240 ml water
½ cup 100 g dried apricots
½ teaspoon red pepper flakes
¼ teaspoon kosher salt, optional
For the Salad:
1 ½ pound 680 g carrots, cut into evenly-sized chunks
2 cups 310 g cooked farro
1 cup 105 g red onion, thinly sliced
½ cup 10 g fresh parsley leaves, roughly chopped
For the Whipped Ricotta:
8 ounces 226 g ricotta salata
¼ teaspoon ground black pepper
¼ cup 60 ml extra virgin olive oil
½ cup 120 ml warm water

1. Preheat oven to 350°F (175°C). Toss the carrots with olive oil and salt. Arrange on a non-stick sheet tray and place into preheated oven. Roast for 25 – 35 minutes or until tender. Remove from the oven and cool.
2. For the dressing, place the vinegar, Dijon mustard, water, dried apricots, chili flakes, and salt into the Vitamix Immersion Blend Jar or similar container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend while moving the immersion blender around for approximately 45 – 60 seconds.
3. Place the carrots, onion, farro, and parsley into a medium size bowl. Toss with 3/4 cup (120ml) of the apricot dressing.
4. To make the whipped ricotta, mix the water and the oil together in a small measuring cup. Set aside. Fit the Food Processor with the Multi-Use Blade. Place the ricotta and into the container and secure the lid.
5. Start the machine and process for 10 seconds, and then slowly start drizzling olive oil into the emulsification hole on the lid of the processor. Allow to run for an additional 1 – 2 minutes until ricotta is light and fluffy.

Refine Your Recipe

Nutrition

Chef's Note

We paired this with whipped feta for a more composed dish, but the carrot salad can be made and eaten all by itself. For extra flavor, throw a little cumin seed in while cooking your farro. The dressing doubles as a great marinade for vegetables or chicken. Roasting chicken with it adds an almost BBQ flavor.Roasting the carrots in this delicious recipe actually increases it's beta-carotene levels!

Share the Result