Farro Carrot Pomegranate Salad

This farro carrot pomegranate salad is the perfect healthy side dish. It’s packed full of vegetables and dressed with a simple squeeze of orange.

This farro carrot pomegranate salad is the perfect healthy side dish. It's packed full of vegetables and dressed with a simple squeeze of orange.

You guys, I cannot get enough of my new heated blanket. I’m sitting under it right now while watching old episodes of Parks and Recreation and writing this post. I think I could sit like this for a whole day.

Well, if someone brought me cold bottles of seltzer water and delivered me food so I didn’t starve to death under my blanket. {I keep this blanket at like 900 degrees…so toasty!} Sadly as much as my husband loves me I doubt he would quit his job to take care of me. I can’t blame him but I will hold it against him.

This farro carrot pomegranate salad is the perfect healthy side dish. It's packed full of vegetables and dressed with a simple squeeze of orange.

What I won’t hold agains him is loving nature to try everything I put in front of his face. While he is not normally a giant fan of salads made from grains he enjoyed this salad. I personally think it was because it was packed full of pomegranates.

Seriously, pomegranates are where it’s at! Plus I have been CRUSHING on farro. I remember awhile ago I was on Twitter complaining about how I was over quinoa and Liz chimed in and let me know I should give farro a try.

Well, it took me forever but I finally tried it and I luuuuuuurve it!

Is it weird that I now want to put farro in everything?

This farro carrot pomegranate salad is the perfect healthy side dish. It's packed full of vegetables and dressed with a simple squeeze of orange.

A few small recipe notes:

  • I used tri-colored carrots in this post so you will notice the white carrots. They are carrots – not potatoes. Feel free to use any colored carrot you like.
  • For my julienne carrots I used this awesome OXO Julienne Peeler.
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Farro Carrot Pomegranate Salad

This farro carrot pomegranate salad is the perfect healthy side dish. It's packed full of vegetables and dressed with a simple squeeze of orange.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

  • 1 cup farro
  • 4 cups water
  • 2 tablespoons olive oil
  • 3 carrots, scrubbed and sliced (I used colored carrots)
  • 1 carrot, julienne peeled
  • 2 shallots, diced
  • 3 cups baby spinach
  • 2 cloves garlic, minced
  • 2 springs thyme, leaves removed
  • 1/2 teaspoon garam masala
  • Kosher salt and pepper, to taste
  • 1/2 cup pomegranate seeds
  • 2 tablespoons orange juice, freshly squeezed

Directions:

In a pot set over high heat add farro and water. Bring to a boil, lower the heat to medium low, cover and let cook for about 30 minutes until tender.

Drain the farro and let cool while you prepare the other ingredients.

In a large skillet set over medium heat add olive oil. Once the oil is hot add in diced carrots. Cook until the carrot just starts to soften.

Add in julienne peeled carrot and shallots. Cook for another 5 minutes until soft.

Throw in spinach, garlic, thyme leaves, garam masala, kosher salt and black pepper. Stir to combine and cook until the spinach is soft.

Remove from the heat and add farro to the skillet. Toss to combine, stir in pomegranate seeds and orange juice. If the mixture is a little dry drizzle a little more olive oil into the mixture.

Serve room temperature.

27 Responses to “Carrot Cake Ice Cream”

  1. #
    1
    Migle — August 21, 2012 at 9:45 am

    Oh MY!!! That looks stunningly amazing! Can’t wait to try! 🙂

  2. #
    2
    Bianca @ Confessions of a Chocoholic — August 21, 2012 at 10:41 am

    Hi Brandy, I hopped over here from Joanne’s blog. Glad to discover your blog, I’m looking forward to reading more 🙂 The ice cream social is a fab idea. And so is this carrot cake ice cream!

  3. #
    3
    Karen — August 21, 2012 at 10:54 am

    This sounds SO good. At first I thought it was an actual carrot cake crumbled up into the ice cream, but no! So, good job on making it taste like the real thing!

  4. #
    4
    Beth — August 21, 2012 at 11:18 am

    I can’t even believe how great this looks. Joanne, you’ve done it again!

  5. #
    5
    Averie @ Averie Cooks — August 21, 2012 at 11:24 am

    I just made something that resembles carrot cake and heated up my house something fierce – THIS is the right idea! I’m in heaven with these flavors!

  6. #
    6
    katie — August 21, 2012 at 12:08 pm

    Seriously… why did you go there. Carrot Cake is my all time favorite. Now I need to make this and put (yet more) ice cream in my belly!

  7. #
    7
    claire @ the realistic nutritionist — August 21, 2012 at 12:51 pm

    Um….HOLY YES.

  8. #
    8
    Rhonda (@diningalone) — August 21, 2012 at 2:49 pm

    That looks so good! I just bought some carrot cake ice cream at the store but this looks so much better.

  9. #
    9
    Joanne — August 21, 2012 at 4:05 pm

    Thank you SO much for including me in this super fun social! <3<3

  10. #
    10
    Carol @ Always Thyme to Cook — August 21, 2012 at 5:50 pm

    Really looks fantastic. Two favorites in one. Can’t beat that!

  11. #
    11
    Hotly Spiced — August 21, 2012 at 8:41 pm

    You are so right. Joanne always does blog the best recipes. And this is another great recipe. I’d love to try this.

  12. #
    12
    Saguna — August 22, 2012 at 3:40 am

    These look amaze-balls (and I don’t use that particular turn of phrase very often, especially in the context of food).

    Yes, getting an excuse to lick cream cheese frosting in ice cream form- this is one of the many reasons why we love you so much Joanne!

  13. #
    13
    Amy (Savory Moments) — August 22, 2012 at 6:53 am

    This ice cream looks awesome! I love carrot cake and bet this is great!

  14. #
    14
    Faith — August 22, 2012 at 8:25 am

    LOVE Joanne, and her fabulous blog. And this stunning ice cream is just another reason why.

    Joanne — I think you’re brilliant for sneaking veggies into desserts when you can…especially when the end result is something like this!

  15. #
    15
    Rachel Cooks — August 22, 2012 at 8:51 am

    Mmmm….love these flavors! Looks fabulous!

  16. #
    16
    Shannon — August 22, 2012 at 2:34 pm

    what a fun idea for the ice cream social, and joanne is pretty much the total package 😉 i’m all about sneaking veggies into desserts whenever possible, and love this ice cream!!

  17. #
    17
    Reeni — August 22, 2012 at 9:43 pm

    I was totally thinking this was cake smashed up in ice cream too! But to make the ice cream actually taste like carrot cake is genius! My taste buds are jealous.

  18. #
    18
    jacquie — August 22, 2012 at 10:58 pm

    oh my this does look good. quick question though – why the reduced fat cream cheese rather than regular? especially given the sour cream, heavy cream, suagr etc. it is after alll ice cream – we are not talkng low calorie here at all nor should it be about that. different texture?

  19. #
    19
    Tessa — August 23, 2012 at 2:38 am

    This is genius. Absolutely with you on the cream cheese frosting thing!

  20. #
    20
    Javelin Warrior — August 24, 2012 at 9:29 am

    On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love Joanne’s ice cream! So I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and thanks so much for sharing the inspiration…

  21. #
    21
    Amy @ FragrantVanillaCake — August 24, 2012 at 10:37 pm

    Wow! I love this idea! Carrot cake ice cream sounds divine! I can even imagine serving it with some warm carrot cake, and no frosting needed since the ice cream would provide the creaminess!

  22. #
    22
    Elizabeth — August 25, 2012 at 11:32 am

    This looks and sounds pretty amazing – I do love carrot cake! My only objection to it is that it’s orange. Not that there’s anything wrong with orange… it’s just not red.

    But I have an idea how it could be fixed: use beets instead of carrots. I think they’d stay red in icecream. (They didn’t when I used them to make not-carrot cake. The resulting cake was stunning-looking – and delicious as well – but not even remotely red. It looked like chocolate cake.)

  23. #
    23
    vianney — August 28, 2012 at 9:24 pm

    Loving this~

  24. #
    24
    Keeley @ My Life on a Plate — September 13, 2012 at 2:49 pm

    This looks amazing! You are the ice cream queen. Carrot Cake is my hubby’s favorite.

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