---
title: Roasted Carrot & Avocado Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-carrot-avocado-salad-552e86f56ced6e973c8b456a
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 364
source_chef: Recipe Development Team
nutrition:
  calories: 746
  protein: 19
  fat: 44
  carbohydrates: 74
  fiber: 15
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Avocado/roasted-carrot-avocado-salad.avif"
---
Preheat oven to 400 degrees. In a #medium pot{}, bring @water{2.5%cup} to a boil with @farro{1.5%cup}, @veggie stock concentrate{2%unit}, and a large pinch of @salt{}. Once boiling, reduce to a simmer and cook until al dente, ~{40%minutes}. Rinse with cold water in a #strainer{} and set aside.

Meanwhile, use a #peeler{} to peel @carrots{4%unit}, quarter lengthwise, then cut into 4-inch spears. Strip the leaves from @thyme{2%sprig}(divided) and roughly chop. Mince or grate @garlic{4%clove}. Zest @lemon{2%unit} with a #zester{}, then juice.

Toss the carrots on a #baking sheet{} with 1/2 tablespoon of @olive oil{7%tablespoon}(divided), half of @cumin{2%teaspoon}(divided), the garlic, and half the thyme. Season with @salt{} and @pepper{} and roast until caramelized, ~{20%minutes}. Set aside.

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

In a #small bowl{}, stir 1 tablespoon of the vinaigrette into @sour cream{4%tablespoon} and season with salt and pepper. Peel, pit, and thinly slice @avocado{2%unit}.

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