OK football fans (and humans who love football fans) today’s recipe is a bit unconventional for tailgating- but that doesn’t mean it won’t be the most popular dish on the buffet table.
I’m talking about a BIG salad for the BIG game! Here is a recipe for farro & carrot jar salad.
You can assemble this big boy ahead of time then easily transport it when you get where you’re headed (don’t forget the forks, because this one isn’t finger food).
If you haven’t tried farro- it’s an ancient grain that is becoming popular again because of it’s nutritious and versatile qualities. It’s a hearty grain that holds up to fall dishes, but pairs nicely in a salad to make use of the end of summer veggies.
Carrots are coming into their harvest time and it’s my favorite time of year to roast them, the fresh crispy snap and caramel-ey flavors are best when their fresh from the farmer’s market (although they are available year round).
Let’s talk about this dressing- I LOVE me some dill/yogurt dressing!! Since you’re already making it for the salad, you might as well grab a pumpernickel loaf from the bakery and tear it up for dipping. That may be a Western New York thing, but ever since my first dill dip pumpernickel loaf it’s my favorite fall indulgence for gatherings. So make sure to double the dressing recipe because it will be popular!!
The recipe as it’s included will serve 4 people comfortably, but as a part of a bigger spread it could serve double that easily. It’s also a fun meal-prep-take-to-work recipe that travels well in smaller mason jars if you need a bit of something different to shake things up.
This recipe is just one of the thousands of recipes included in my meal plans. To learn more about meal plans go here. I have 3 plans available and they are completely customizable with shopping lists, a recipe data base, and nutrition information for Anti-inflammatory, Meal Prep, and Plant Based plans.
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