HelloFresh
Roasted Carrot & Avocado Salad

Roasted Carrot & Avocado Salad

with Farro & Arugula

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Rated 3.3 / 4out of 397 ratings
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In this salad, we're roasting humble carrots with garlic, cumin, and thyme until they're fragrant and caramelized. Tossed with nutty faro, peppery arugula, and creamy avocado, contrast is the name of the game. The surprising combination of floral lemon zest and smoky cumin make for an unexpectedly delicious salad dressing.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Carrots

¾ cup

Farro

(ContainsWheat)

1 unit

Lemon

1 ounce

Pepitas

1 unit

Vegetable Stock Concentrate

1 unit

Avocado

1 teaspoon

Cumin

1 ounce

Arugula

2 tablespoon

Sour Cream

(ContainsMilk)

2 clove

Garlic

1 sprig

Thyme

Not included in your delivery

3.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3121.264 kJ
Calories746 kcal
Fat44 g
Carbohydrate74 g
Dietary Fiber15 g
Protein19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Peeler
Zester
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook farro until al dente
Cook farro until al dente
1

Preheat oven to 400 degrees. In a medium pot, bring 2 1/2 cups water to a boil with the farro, stock concentrate and a large pinch of salt. Once boiling, reduce to a simmer and cook for 35-40 minutes, until al dente, rinse the cold water, and set aside.

Chop the carrot lengthwise
Chop the carrot lengthwise
2

Meanwhile, peel the carrots, quarter lengthwise, then cut into 4-inch spears. Strip the thyme leaves off the prig, then roughly chop. Mince or grate the garlic. Zest and juice the lemon.

Cook the carrots in the oven until caramelized
Cook the carrots in the oven until caramelized
3

Toss the carrots on a baking sheet with 1/2 tablespoon olive oil, half the cumin, the garlic, and half the thyme. Season with salt and pepper and place in oven to cook for 20 minutes, until caramelized. Set aside.

Prepare the vinaigrette
Prepare the vinaigrette
4

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

5

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

6

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!