Roasted Carrot and Farro Salad Recipe

Ingredients

• 2 pounds carrots, peeled and cut into 1-inch pieces
• ¼ cup plus 2 tablespoons olive oil, divided
• 1½ teaspoons ground cumin
• 1 teaspoon salt, divided
• ¾ teaspoon pepper, divided
• 1 cup uncooked farro
• ½ cup reduced-fat, plain Greek yogurt
• 1½ teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 cups fresh baby arugula
• ¼ cup chopped walnuts, toasted