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Roast Carrot Salad | Curried Popcorn

Crunchy, sweet + savory, this perfect-for-summer salad is sure to please even the most ardent salad haters.  


For The Salad

2 Tablespoons, Extra Virgin Olive Oil (EVOO)

1 Tablespoon, Wild Flower Honey (or utilize the Bee Local Willamette Valley Honey from our May basket!)

2 Tablespoons, Curry Powder

2 Tablespoons, Orange Juice, Freshly Squeezed

1 Pound, Heirloom Carrots, Washed

1/2 Cup, Farro, Cooked

2 Tablespoons, Black Currants

1/2 Cup, Walnuts, Roughly Chopped

1 Quart, Mizuna, Lightly Packed

1 Cup, Dakota's Pop Parlor Curried Pig Popcorn

1/2 Cup, Goat Cheese


For The Dressing

1/4 Cup, Lemon Juice, Freshly Squeezed

1/2 Cup, EVOO

Sea Salt/Fresh Cracked Black Pepper, To Taste

Cook this dish side-by-side with Chef Bruce Kalman!



For The Dressing

1. In a small bowl, combine the lemon juice, EVOO, and salt/pepper to taste and whisky until combined

For The Salad

1. Preheat oven to 350F

2. In a medium sized bowl combine EVOO, honey, curry, and orange juice whisking till combined. Add the carrots and toss until fully coated

3. Place carrots on a prepared baking sheet and roast carrots for approximately 20 minutes (depending on the size of the carrots) - once cooked, set aside to cool

4. Next, in a medium sized bowl combine farro, roasted carrots, currants, walnuts, and mizuna - lightly toss till all ingredients are incorporated, set aside

5. Drizzle lightly the finished dressing and mix salad until incorporated

6. Lastly, top salad with crumbled goat cheese and Dakota's Pop Parlor Curried Pig Popcorn