Serves 2 as a Vegetarian Main or 4 as a side dish

*From the Six Seasons cookbook by Joshua McFadden Ingredients

  • 1 1⁄2 cups whole-milk ricotta
  • Kosher salt and freshly ground black pepper
  • 1⁄4 cup Extra-virgin olive oil, plus more as needed
  • 1⁄2 pound carrots, trimmed, peeled, and cut into chunks
  • 1⁄4 teaspoon dried chile flakes
  • Kosher salt and freshly ground black pepper
  • 2 cups cooked farro
  • 4 oz dried apricots (preferably Turkish) roughly chopped
  • 3 tablespoons white wine vinegar
  • 1⁄2 cup lightly packed flat-leaf parsley leaves
  • 1⁄2 large red onion, thinly sliced
  • 1⁄2 cup pistachios
  • 1⁄2 cup crumbled feta cheese or chèvre


  1. Make whipped ricotta: Put ricotta in a food processor with about 1⁄2 teaspoon kosher salt and a 1⁄4 teaspoon(ish) freshly ground pepper. With motor running, add olive oil in a thin stream. Pause and scrape down sides if needed.
  2. Heat oven to 375 degrees.
  3. Toss carrots with a small glug of olive oil, the chile flakes, 1 teaspoon kosher salt and a few twists of black pepper.
  4. Spread out evenly on baking sheet and roast until tender and lightly browned, about 15 minutes.
  5. Let cool slightly.
  6. Pile roasted carrots, farro, and apricots in a bowl.
  7. Season with the vinegar and toss.
  8. Taste and add more salt as needed.
  9. Add the parsley, onion and pistachios and toss.
  10. Taste again and adjust with more salt, chile flake, or vinegar as needed.
  11. Finish by tossing with 1⁄4 cup olive oil.
  12. Spread whipped ricotta onto a platter.
  13. Distribute the salad on top and dress with crumbled feta.
  14. Finish with a drizzle of olive oil and serve.