-
1
Preheat your oven to 350 F and line a rimmed baking sheet with parchment or foil. Set aside.
-
2
Place the pecans in a small bowl with the maple syrup. Add the salt and cayenne pepper and gently toss to coat. Place the pecans on the prepared baking sheet in an even layer. Transfer to the oven and roast for 8-10 minutes, stirring once halfway through, until fragrant and slightly darkened in color. (Careful not to burn these, peeps!) Remove pan from oven and set aside to cool while you prepare your salad.
-
3
Moving on to the farro! Bring a small pot of water to a boil. When water is boiling, add the farro and cook for 13-15 minutes until al dente. Drain and set aside to cool.
-
4
Using a vegetable peeler or mandolin, shave the carrots, zucchini, red onion and radishes. Please watch your fingers. (Yes, you can use a regular chef's knife if you don't have peeler or mandolin, but please get a vegetable peeler ASAP. Seriously.)
-
5
In a small bowl, whisk together the lemon juice, olive oil and maple syrup. Season with salt, fresh ground pepper, and cayenne.
-
6
Place the baby lettuces in a large bowl or dish and add the cooked faro. Add the shaved vegetables and drizzle with the dressing. Toss to coat. Transfer salad to a platter (or plates) and top with the maple roasted pecans. Serve immediately.
