Harissa Roasted Carrot and Farro Salad with Pistachios

This vibrant lunch bowl brings together the best of Mediterranean pantry staples in one satisfying, nutrient-dense dish. Carrots are roasted until caramelized and tender with a smoky-spicy harissa glaze, then tossed with nutty whole-grain farro, briny feta, toasted pistachios, and a generous handful of fresh mint. A simple lemon and extra virgin olive oil dressing ties everything together, delivering a balance of sweet, heat, crunch, and tang in every bite. Built on whole grains, vegetables, healthy fats, and moderate dairy, this salad embodies the core principles of the Mediterranean Diet while still feeling indulgent thanks to the warming spice of harissa and the richness of toasted pistachios. It's hearty enough to serve as a standalone lunch, but also works beautifully as a side dish alongside grilled chicken or fish for a heart-healthy dinner. Make a big batch on a Sunday and enjoy it throughout the week — the flavors deepen as it sits, making it an ideal make-ahead meal for busy weekdays. Serve it warm, at room temperature, or chilled straight from the fridge.

Ingredients

• 1.5 lbcarrots, peeled and cut into 2-inch pieces, halved lengthwise if thick
• 2 tbspharissa paste, mild or hot, to taste
• 5 tbspextra virgin olive oil, divided
• 1 tsphoney, optional, for balancing the heat
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper, freshly ground
• 1 cupfarro, uncooked, rinsed
• 3 cupwater, for cooking farro
• 3 tbsplemon juice, freshly squeezed, about 1 large lemon
• 1 clovegarlic, minced
• 0.75 cupfeta cheese, crumbled
• 0.5 cupPistachios, shelled, roughly chopped
• 0.33 cupfresh mint, leaves, roughly chopped
• 0.25 cupfresh parsley, leaves, roughly chopped, optional

Method

No instructions listed.