Roasted Carrot and Avocado Salad with Farro and Arugula

This vibrant salad brings together sweet caramelized carrots, nutty farro and creamy avocado with a peppery kick from arugula. The warm spices of cumin and thyme pair beautifully with bright lemon, creating a dressing that ties everything together.

Perfect as a main dish or a hearty side, this recipe is packed with texture and flavor. The roasted carrots become tender and slightly charred, while the farro adds a chewy bite. Topped with crunchy pepitas and a tangy sour cream drizzle, every forkful is a delight.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

3.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. In a medium pot, bring 2 1/2 cups water to a boil with the farro, stock concentrate and a large pinch of salt. Reduce to a simmer and cook for 35-40 minutes until al dente. Drain, rinse with cold water and set aside.
2. Meanwhile, peel the carrots, quarter them lengthwise, then cut into 4-inch spears. Strip the thyme leaves from the sprig and roughly chop. Mince or grate the garlic. Zest and juice the lemon.
3. On a baking sheet, toss the carrots with 1/2 tablespoon olive oil, half the cumin, the garlic and half the thyme. Season with salt and pepper. Roast for 20 minutes until caramelized. Set aside.
4. While the carrots and farro cook, make the vinaigrette. In a large bowl, whisk together 2 tablespoons lemon juice, 3 tablespoons olive oil, the lemon zest and the remaining cumin and thyme. Season with salt and pepper.
5. In a small bowl, stir 1 tablespoon of the vinaigrette into the sour cream. Season with salt and pepper. Peel, pit and thinly slice the avocado.
6. Add the farro, roasted carrots, arugula and avocado to the bowl with the remaining vinaigrette. Toss gently to combine. Sprinkle with pepitas and dollop with the sour cream mixture. Serve immediately.

Recipe Tips

FAQ

Can I substitute farro with another grain?

Yes, you can use barley, quinoa or brown rice. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent sogginess.

Is this salad vegan?

It can be made vegan by substituting the sour cream with a plant-based alternative or omitting it.