---
title: "Roasted Carrot & Avocado Salad: Farro & Arugula"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-carrot-avocado-salad-552e86f56ced6e973c8b456a
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
  - Salad
  - Grain Bowl
rating: 4.0
rating_count: 364
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Smoky cumin and floral lemon zest create a unique, delicious dressing
  - theme: Texture
    text: Great contrast between caramelized carrots, nutty farro, and creamy avocado
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Avocado/roasted-carrot-avocado-salad.avif"
---
@carrots{1%lb}
@farro{1%cup}
@lemon{2%units}
@pepitas{2%tbsp}
@veggie stock concentrate{1%unit}
@avocado{1%unit}
@cumin{1%tsp}
@arugula{2%cups}
@sour cream{1/4%cup}
@garlic{1%clove}
@thyme{1%spray}
@olive oil{4%tbsp}
@water{2½%cups}
@salt{to taste%unit}
@black pepper{to taste%unit}

Preheat #oven{} to 400°F. In a #medium pot{}, bring @water{2½%cups} to a boil with @farro{1%cup}, @veggie stock concentrate{1%unit}, and a large pinch of @salt{}. Once boiling, reduce to a simmer and cook for ~{40%minutes}, until al dente. Drain, rinse under cold water, and set aside.

Peel the @carrots{1%lb}, quarter lengthwise, then cut into 4-inch spears. Strip the @thyme{1%spray} leaves off the sprig, then roughly chop. Mince the @garlic{1%clove}. Zest and juice the @lemon{2%units}.

Toss the carrots on a #baking sheet{} with ½ tbsp olive oil, half the @cumin{1%tsp}, the garlic, and half the thyme. Season with @salt{} and @black pepper{}, then place in oven to cook for ~{20%minutes}, until caramelized. Set aside.

While the carrots and farro cook, make the vinaigrette. In a #large bowl{}, whisk 2 tbsp lemon juice with 3 tbsp olive oil, the lemon zest, and the remaining cumin and thyme. Season with salt and pepper. Set aside.

In a #small bowl{}, stir 1 tbsp of the vinaigrette into the @sour cream{1/4%cup} and season with salt and pepper. Peel, pit, and thinly slice the @avocado{1%unit}.

Toss the farro into the remaining vinaigrette along with the roasted carrots, @arugula{2%cups}, and avocado. Sprinkle with the @pepitas{2%tbsp} and dollop with the sour cream mixture. Enjoy!