Honey Roasted Carrot Farro Salad with Kale, Cranberries &Amp; Creamy Herb Dressing

This vibrant grain bowl combines chewy farro with sweet honey-roasted carrots, tender kale, tart dried cranberries and crunchy walnuts. A creamy herb dressing ties everything together for a satisfying, nutrient-packed meal.

Farro, an ancient wheat grain, offers a nutty flavor and delightful chew. Paired with spicy-sweet carrots and a lemony dressing, this salad is anything but boring. It’s a perfect dish for meal prep or a cozy dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice carrots into 1/4-inch thick rounds. In a bowl, toss carrots with 1 tablespoon cooking oil, honey, smoked paprika, chili flakes, salt and pepper.
3. Spread carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until tender and caramelized.
4. Meanwhile, cook farro according to package directions, using veggie stock concentrate in place of some water for extra flavor. Drain if needed.
5. While farro cooks, prepare the dressing: In a small bowl, combine sour cream, buttermilk ranch dressing, garlic powder and the juice of half the lemon. Stir until smooth. Season with salt and pepper.
6. Destem kale and chop leaves into bite-sized pieces. Place in a large bowl. Drizzle with a little olive oil and massage for 2-3 minutes until softened.
7. Add cooked farro, roasted carrots, dried cranberries and walnuts to the kale. Pour dressing over and toss to combine.
8. Taste and adjust seasoning with salt, pepper or additional lemon juice. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or brown rice. Adjust cooking time according to package instructions.

Is this salad served warm or cold?

This salad is delicious both warm and at room temperature. You can enjoy it immediately after assembling or refrigerate it for a cold grain bowl.

Can I make this recipe vegan?

To make it vegan, replace sour cream and buttermilk ranch dressing with plant-based alternatives like vegan sour cream and a vegan ranch dressing.