Roasted Carrot & Avocado Salad: Farro & Arugula

🥘 Ingredients

• arugula
  4 c
• avocado
  2 unit
• black pepper
  to taste unit
• carrots
  2 lb
• cumin
  2 tsp
• farro
  2 c
• garlic
  2 clove
• lemon
  4 units
• olive oil
  4 tbsp
• pepitas
  4 tbsp
• salt
  to taste unit
• sour cream
  8 tbsp
• thyme
  2 spray
• veggie stock concentrate
  2 unit
• water
  2½ cups, 2½ cups

🍳 Cookware

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

1. 

   1

   carrots farro lemon pepitas veggie stock concentrate avocado cumin arugula sour cream garlic thyme olive oil water salt black pepper

   carrots: 1 lb, farro: 1 c, lemon: 2 units, pepitas: 2 tbsp, veggie stock concentrate: 1 unit, avocado: 1 unit, cumin: 1 tsp, arugula: 2 c, sour cream: 4 tbsp, garlic: 1 clove, thyme: 1 spray, olive oil: 4 tbsp, water: 2½ cups, salt: to taste unit, black pepper: to taste unit
2. 

   2

   Preheat oven to 400°F. In a medium pot , bring water to a boil with farro , veggie stock concentrate , 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.

   water: 2½ cups, farro: 1 c, veggie stock concentrate: 1 unit, salt
3. 

   3

   Peel the carrots , quarter lengthwise, then cut into 4-inch spears. Strip the thyme leaves off the sprig, then roughly chop. Mince the garlic . Zest and juice the lemon .

   carrots: 1 lb, thyme: 1 spray, garlic: 1 clove, lemon: 2 units
4. 

   4

   Toss the carrots on a baking sheet with ½ tbsp olive oil, half the cumin , 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.

   cumin: 1 tsp, salt, black pepper
5. 5

   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.
6. 6

   In a small bowl , stir 1 tbsp of the vinaigrette into the sour cream and season with salt and pepper. Peel, pit, and thinly slice the avocado .

   sour cream: 4 tbsp, avocado: 1 unit
7. 7

   Toss the farro into the remaining vinaigrette along with the roasted carrots, arugula , and avocado. Sprinkle with the pepitas and dollop with the sour cream mixture. Enjoy!

   arugula: 2 c, pepitas: 2 tbsp