Honey Roasted Carrot Farro & Kale Salad
with Cranberries, Walnuts & Creamy Herb Dressing
- Tree Nuts
- Wheat
- Eggs
- Milk
Farro, a variety of hulled wheat, is praised for its chewy texture and nutty flavor. To make this salad really shine, we paired the tasty ancient grain with spicy glazed honey roasted carrots and walnuts, sweet-tart marinated cranberries, lemony dressing, fresh kale, and a creamy herb dressing. This dinner is so good, it’s almost not farro to the other grain bowls in the world.
Ingredients
1 unit
Veggie Stock Concentrate
4 tablespoon
Sour Cream
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Green Herb Blend
4 ounce
Kale
1 unit
Lemon
¾ cup
Farro
(Contains: Wheat)
1 ounce
Dried Cranberries
2 teaspoon
Honey
1 teaspoon
Smoked Paprika
1 teaspoon
Chili Flakes
9 ounce
Carrot
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Heat a drizzle of oil in a medium pot over medium-high heat. Add ½ cup 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), 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.
• 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 oil, garlic powder, paprika, salt, and pepper. • Roast on top rack for 20 minutes (you’ll finish the carrots in step 5).
• Meanwhile, zest and halve lemon (for 4 servings, zest and halve one lemon; cut remaining into wedges). 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 cranberries and set aside. • In a separate small bowl, whisk together sour cream, 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.
• 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.
• 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.
• Divide farro and kale salad between plates or shallow bowls. Top with honeyroasted carrots and walnuts. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of sweet-spicy carrots, nutty farro, and tangy cranberries; some found the creamy dressing overpowering.
- Ease of prep: Several noted it took longer than expected, with some finding the multiple steps worth it for the delicious result.
- Suggestions: Consider adding protein like chicken or egg; try a vinaigrette instead of creamy dressing for a lighter option.
- Leftovers: Some enjoyed cold leftovers the next day, noting the flavors melded well over time.
- Texture: Massaging the kale made it tender and enjoyable, even for kale skeptics; the chewy farro added satisfying heartiness.
- Portions: Many wished for more carrots; some found it light as a main dish and suggested adding extra toppings.
Reviews from our home cooks
Wow. I am so impressed. I was not expecting to like this very much but it's my favorite recipe of the week. Massaging the kale makes such a difference. All the flavors blended so well. Thanks so much for this one. Plenty of roughage too which I appreciate.
Can we have more hearty salad choices like this? We LOVED this dinner - I added red onions to the roasted carrots, and tossed some pistachios and crumbled goat cheese over the finished salad.
HELLO KALE. I don't hate you anymore. Farro is such a delicious secret - and the sweet/spicy carrots were a great addition.
This might be my favorite so far.....the chewy farro with spicy glazed carrots...and great dressing. Yum!
Roasted carrots are the star of this salad - we only received one for 2 people. Something was off in the directions for cooking the farro - 1/2 c. of farro to 3 cups water makes no sense. Yummy salad - recipe needs tweaking.
Salad was great, though instructions on cooking the farro need more clarity. It's a bit confusing if all of it needs to be toasted prior to cooking or not.
Surprisingly I really liked this meal. I'm not keen on kale salads but this was delicious! I don't think the two little carrots were sufficient though.
Quality of kale was mediocre. Lots of stems and small leaves. Nice carrots and nice recipe, though.
Really delicious. Loved the dressing and the addition of cranberries. The combination of flavors was just perfect.
DELICIOUS! But watch directions when you cook full protein of farro. Adding 5 cups of water is waaaaaay too much water.
