Active: 25 mins
Total: 25 mins
Servings: 4 to 6

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon date syrup or honey
• 2 teaspoons baharat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium fennel bulbs, halved lengthwise, cored, and thinly sliced (about 5 cups)
• 3 scallions, very thinly sliced (about 1/2 cup)
• 1/4 cup roughly torn fresh mint leaves, plus more for garnish
• 1/2 cup Marcona almonds, coarsely chopped, plus more for garnish
• 2 Ruby Red grapefruits, peeled and segmented (about 2 cups)

Directions:

• In a small bowl, whisk together oil, vinegar, date syrup, baharat, salt, and pepper.
• Place fennel, scallions, mint, and almonds in a large bowl. Drizzle vinaigrette over fennel mixture, and toss to coat. Add grapefruit; gently toss to combine. Transfer to a large serving platter, and sprinkle with additional mint and almonds. Serve immediately.

Source: Fennel and Grapefruit Salad with Baharat Recipe – Leah Koenig | Food & Wine

Active: 20 mins
Total: 55 mins
Servings: 6 to 8

Ingredients:

• 3 cups water
• 4 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 1/2 cups uncooked pearled farro (about 9 1/4 ounces)
• 3 medium carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
• 3 medium parsnips, peeled, cores removed and discarded, and cut into
  3/4-inch pieces (about 1 1/2 cups)
• 1 small yellow onion, cut into 3/4-inch pieces (about 2 cups)
• 1 1/2 cups chopped peeled celery root (about 3/4-inch piece)
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves, for garnish
• 3 tablespoons red wine vinegar, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

Directions:

• Preheat the oven to 450°F. Bring 3 cups water and 2 teaspoons salt to a boil in a large saucepan over medium-high. Stir in farro. Cover and reduce heat to low. Cook until farro is tender and water is mostly absorbed, 25 to 30 minutes. Remove from heat, and let stand, covered, for 10 minutes.
• While farro cooks, toss together carrots, parsnips, onion, celery root, 1/4 cup oil, and 2 teaspoons salt on a rimmed baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and lightly browned, 25 to 30 minutes.
• Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from the roasting pan, and remaining 1/2 teaspoon salt in a large bowl. Let stand at room temperature for at least 15 minutes or up to 3 hours, or cover and refrigerate up to 3 days. If chilled, let stand at room temperature 30 minutes before serving.
• Just before serving, stir in the remaining 2 tablespoons of oil. Season to taste with salt, pepper, and vinegar. Garnish with parsley leaves.

Tip: Farro and vegetables may be stored in an airtight container in the refrigerator for up to 3 days.
Source: Farro Salad with Roasted Root Vegetables Recipe – Maria Sinskey | Food & Wine