Farro Salad with Thyme-Roasted Carrots and Maple-Ginger Dressing | Simply Organic

Ingredients

• 1 cup semi-pearled farro
• 4 cups water
• 2 medium fennel bulbs, stalks removed, sliced into 1/2 inch thick wedges
• 9 tablespoons extra virgin olive oil, divided
• 1 teaspoon Simply Organic Thyme Leaf, divided
• 1 pound carrots, scrubbed, trimmed, halved lengthwise and sliced into 3- to 4-inch pieces
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon Simply Organic Ground Ginger
• 1/2 teaspoon kosher salt
• 1/2 cup fresh parsley, finely chopped