Honey Roasted Carrot Farro & Kale Salad

🥘 Ingredients

• black pepper
  1 tsp
• buttermilk ranch dressing
  3 oz
• carrot
  6 oz
• chili flakes
  1 tsp
• cooking oil
  2 tbsp
• dried cranberries
  1 oz
• farro
  ½ cup
• garlic powder
  1 tsp
• green herb blend
  1 unit
• honey
  1 tsp
• kale
  4 oz
• lemon
  1 unit
• salt
  1 tsp
• smoked paprika
  1 tsp
• sour cream
  2 tbsp
• sugar
  2 tsp
• veggie stock concentrate
  1 unit
• walnuts
  2 oz

🍳 Cookware

• medium pot
• peeler
• baking sheet
• zester
• small bowl
• small bowl
• whisk
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.  Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add farro (1 cup for 4 servings). (Be sure to measure the farro; we sent more.) Cook, stirring, until toasted, 1-2 minutes. Stir in 3 cups water (5 cups for 4), veggie stock concentrate , and a big pinch of salt . Bring to boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid evaporates before farro is done, add a splash more water.

   cooking oil: 2 tbsp, farro: ½ cup, veggie stock concentrate: 1 unit, salt: 1 tsp
2. 

   2

    Using a peeler , trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, garlic powder , smoked paprika , salt, and black pepper . Roast on top rack for ⏱️ 20 minutes (you'll finish the carrots in step 5).

   carrot: 6 oz, garlic powder: 1 tsp, smoked paprika: 1 tsp, black pepper: 1 tsp
3. 

   3

    Meanwhile, zest and halve lemon with a zester (for 4 servings, zest and halve one lemon; cut remaining into wedges). Prep green herb blend : pick parsley leaves from stems; finely chop leaves. Finely chop chives. Remove and discard any large stems from kale ; chop leaves into bite-size pieces. In a small bowl , combine juice from half the lemon and 1 TBSP hot water (2 TBSP for 4). Add dried cranberries and set aside. In a separate small bowl , using a whisk , whisk together sour cream , buttermilk ranch dressing , chopped parsley, chives, a squeeze of lemon juice, ¼ tsp sugar (½ tsp for 4), and a pinch of lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   lemon: 1 unit, green herb blend: 1 unit, kale: 4 oz, dried cranberries: 1 oz, sour cream: 2 tbsp, buttermilk ranch dressing: 3 oz, sugar: 2 tsp
4. 

   4

    Place kale in a large bowl . Add a drizzle of oil and a squeeze of remaining lemon juice; season lightly with salt. Massage leaves until tender, 30-60 seconds. TIP: Don't skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. Add drained farro and soaked cranberries (draining first). Season with salt and pepper. Add as much dressing as you like and toss to combine.
5. 

   5

    Once carrots have roasted 20 minutes, carefully remove sheet from oven. Top with honey , walnuts , and chili flakes to taste. Carefully toss to coat. Return to top rack until carrots are tender and glazed, 2-3 minutes more.

   honey: 1 tsp, walnuts: 2 oz, chili flakes: 1 tsp
6. 

   6

    Divide farro and kale salad between plates or shallow bowls. Top with honey-roasted carrots and walnuts. Serve.