Honey Roasted Carrot Farro & Kale Salad

🥘 Ingredients

• black pepper
  1 pinch
• buttermilk ranch dressing
  2 tbsp
• carrots
  6
• chili flakes
  1 pinch
• cooking oil
  1 tbsp
• dried cranberries
  ⅓ cup
• farro
  ½ cup
• garlic powder
  ½ tsp
• green herb blend
  2 tbsp
• honey
  1 tbsp
• kale
  3 c
• lemon
  1
• salt
  1 pinch
• smoked paprika
  ½ tsp
• sour cream
  1 tbsp
• sugar
  ¼ tsp
• veggie stock concentrate
  1 unit
• walnuts
  ¼ cup
• water
  3 c

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• small bowl
• large bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add farro . Cook, stirring, until toasted ⏱️ 1 minute to ⏱️ 2 minutes . Stir in water , veggie stock concentrate , and a big pinch of salt . Bring to a boil and cook until farro is tender ⏱️ 25 minutes to ⏱️ 30 minutes . If excess liquid remains, pour it out. If liquid evaporates before farro is done, add a splash more water.

   cooking oil: 1 tbsp, farro: ½ cup, water: 3 c, veggie stock concentrate: 1 unit, salt: 1 pinch
2. 

   2

   While farro cooks, trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of cooking oil, garlic powder , smoked paprika , salt, and black pepper . Roast on the top rack ⏱️ 20 minutes .

   carrots: 6, garlic powder: ½ tsp, smoked paprika: ½ tsp, black pepper: 1 pinch
3. 

   3

   Meanwhile, zest and halve lemon . Pick parsley leaves from stems and finely chop. Finely chop chives. Remove large stems from kale and chop leaves into bite-size pieces. In a small bowl , combine juice from half the lemon and 1 TBSP hot water. Add dried cranberries and set aside. In a separate small bowl , whisk together sour cream , buttermilk ranch dressing , chopped green herb blend , a squeeze of lemon juice, sugar , and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   lemon: 1, kale: 3 c, dried cranberries: ⅓ cup, sour cream: 1 tbsp, buttermilk ranch dressing: 2 tbsp, green herb blend: 2 tbsp, sugar: ¼ tsp
4. 

   4

   Place kale in a large bowl . Add a drizzle of cooking oil and a squeeze of remaining lemon juice; season lightly with salt. Massage leaves until tender ⏱️ 30 seconds to ⏱️ 60 seconds . Add drained farro and soaked cranberries. Season with salt and pepper. Add as much dressing as you like and toss to combine.
5. 

   5

   Once carrots have roasted, 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 minutes to ⏱️ 3 minutes .

   honey: 1 tbsp, walnuts: ¼ cup, chili flakes: 1 pinch
6. 

   6

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