---
title: "Honey Roasted Carrot Farro & Kale Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/honey-roasted-carrot-farro-kale-salad-60f82bc17536f54fac006a73
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Tree Nuts
  - Wheat
  - Eggs
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Sodium Smart
  - Easy Prep
rating: 4.0
rating_count: 1400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the combination of sweet-spicy carrots, nutty farro, and tangy cranberries; some found the creamy dressing overpowering.
  - theme: Texture
    text: Massaging the kale made it tender and enjoyable, even for kale skeptics; the chewy farro added satisfying heartiness.
nutrition:
  calories: 640
  protein: 16
  fat: 24
  saturated fat: 3.5
  carbohydrates: 88
  sugar: 33
  fiber: 16
  cholesterol: 10
  sodium: 490
  potassium: 1130
  calcium: 180
  iron: 6.9
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/honey-roasted-carrot-farro-kale-salad.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
![Step 1](step-1.jpg)
Heat a drizzle of @cooking oil{2%tbsp} in a #medium pot{} over medium-high heat. Add @farro{½%cup} (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{1%unit}, and a big pinch of @salt{1%tsp}. 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.

![Step 2](step-2.jpg)
Using a #peeler{}, trim, peel, and cut @carrot{6%oz} on a diagonal into ½-inch-thick pieces. Toss on a #baking sheet{} with a drizzle of oil, @garlic powder{1%tsp}, @smoked paprika{1%tsp}, salt, and @black pepper{1%tsp}.
Roast on top rack for ~{20%minutes} (you'll finish the carrots in step 5).

![Step 3](step-3.jpg)
Meanwhile, zest and halve @lemon{1%unit} with a #zester{} (for 4 servings, zest and halve one lemon; cut remaining into wedges). Prep @green herb blend{1%unit}: pick parsley leaves from stems; finely chop leaves. Finely chop chives. Remove and discard any large stems from @kale{4%oz}; 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{1%oz} and set aside.
In a separate #small bowl{}, using a #whisk{}, whisk together @sour cream{2%tbsp}, @buttermilk ranch dressing{3%oz}, chopped parsley, chives, a squeeze of lemon juice, ¼ tsp @sugar{2%tsp} (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.

![Step 4](step-4.jpg)
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.

![Step 5](step-5.jpg)
Once carrots have roasted 20 minutes, carefully remove sheet from oven. Top with @honey{1%tsp}, @walnuts{2%oz}, and @chili flakes{1%tsp} to taste. Carefully toss to coat.
Return to top rack until carrots are tender and glazed, 2-3 minutes more.

![Step 6](step-6.jpg)
Divide farro and kale salad between plates or shallow bowls. Top with honey-roasted carrots and walnuts. Serve.