Farro and roasted carrot salad with apricots, pistachios, and whipped ricotta from Six Seasons: A New Way with Vegetables (page 290) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • maryann_y2kod2 on May 16, 2026

    Where are you finding vinegar in the recipe? i do nit see a dressing listed??

  • lindsay_byfzut on March 22, 2026

    Loved it. Trying to make new recipes and first time I cooked farro. I did use less vinegar and subbed redwine vinegar instead of white vinegar

  • shannon_uprwb1 on March 04, 2026

    No notes, this was fabulous! Great way to use up random pantry and fridge items.

  • TFall21 on December 10, 2025

    Yes, this is delicious. I used the farro recipe from the book with the garlic and toasting step instead of my usual pressure cooker method, and it was definitely worth it. Felt easy to put together even with all the components. I made the whipped ricotta ahead of time which helped.

  • eliza on September 06, 2024

    Really good salad! I roasted the onions and carrots together and cooked the farro the night before. I used walnuts instead of pistachios. I also added extra vinegar and chilli flakes, and had to omit the feta. Will definitely make this again.

  • aistern on June 09, 2024

    Really enjoyed this. relatively simple and can enjoy hot then also as leftovers for the next few days. the whipped ricotta is SO good -- really makes this dish sing!

  • EmilyR on January 08, 2024

    If you enjoyed this salad, you will likely also like Andy Baraghani's jammy zucchini farro, too. I used some left over carrot that I juiced and then followed the rest of the recipe as written with apricots, pistachios, and shallots instead of red onion. This is a solid and filling salad that has some great Middle Eastern flavors.

  • hashi on November 30, 2023

    Wowzers! This is a great salad. Subbed dates for apricots, added more carrots, and a little more vinegar. Putting this one into frequent rotation.

  • meginyeg on December 11, 2022

    I really liked this. Will make again.

  • pomegranate on September 27, 2022

    I roasted the carrots and onion in the oven. This was a winner. Husband loved it.

  • nicolepellegrini on February 06, 2021

    Very filling, as mentioned. I did like this quite a bit. Next time I would soak the red onions in cold water for a while to make them less harsh and use more carrots.

  • mjperkins on August 24, 2019

    Two sub-recipes but both are simple.

  • puddlemere on June 25, 2019

    I took a couple of the suggestions below and this turned out really nicely. I used pickled shallots in place of the onion and I left out the ricotta and just used the crumbled feta. I also added some roasted cauliflower along with the carrots. The leftovers also kept well for lunch the next day.

  • mister_goose on December 30, 2018

    The raw onion is a bit overpowering for me, so I’ve subbed quick-pickled shallots to take the bite out with pleasant results!

  • clcorbi on October 23, 2017

    Really delicious. I substituted goat cheese for the feta. I am not a huge ricotta fan, and so didn't really find it necessary here, especially since there are also chunks of cheese mixed throughout the salad. Very good, regardless.

  • VineTomato on October 21, 2017

    Divine! The whipped ricotta is totally delish! I used dates in place of apricots, a suggested alternative in the recipe which we think worked brilliantly. It was surprisingly filling. Looking forward to the next time. Update: Had this for lunch on new year's day 2025. I'd totally forgotten that I had made this before and had come to update EYB which I've not done for ages. Yes, I confirm this recipe is great, this time I used apricots and loved it. Looking forward to left overs.

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