Honey and Harissa Farro Salad

Recipe adapted from The Smitten Kitchen Cookbook, by Deb Perlman.  

This recipe is so easily adaptable.  It calls for farro, which I never have, so I use wheat berries or barley berries.  It calls for parsnips, which we don’t grow, so I use beets instead!  You can really sub the carrots and parsnips for any root vegetable you have on hand - rutabagas too.  You could add some sautéed onions from your box too!  

—Jenna Muller

Salad Ingredients:
1 cups uncooked farro
4 cups water or broth
2 tablespoons olive oil
1/2 lb. carrots
1/2 to 1 lb. beets - or sub rutabaga for carrots or beets
salt
For the dressing:
5 tablespoons olive oil
1/2 teaspoon harissa or more to taste
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice, plus more to taste
pinch of ground cumin
salt
1/4 cup chopped mint leaves, or half parsley and half mint
3/4 cup crumbled feta

First cook your farro or other grain.  These instructions are for farro.  Bring the farro, water and a few pinches of salt to a boil.  Once it is boiling, reduce the heat to a simmer and cook for 15 - 20 minutes or until tender.  If any water or broth remains, just drain it off.  Set aside.  Next prepare your vegetables:  Preheat your oven to 400°.  Coat two large baking sheets with a tablespoon of olive oil each.  Cut your carrots into two inch sections.  Half or quarter your beets, depending on their size. Spread them out on your prepared pans and roast for about 20 minutes each, then stir them in their pans and cook for another 10 minutes or so, until tender.  Whisk all the dressing ingredients together, except for the herbs and feta.  In a large bowl, combine the farro and roasted vegetables.  Stir in most of the mint and feta, then stir in the dressing.  Taste for salt and lemon juice.  Garnish with the remaining mint and feta.