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Honey Roasted Carrot Farro & Kale Salad

with Cranberries, Walnuts & Creamy Herb Dressing

Honey Roasted Carrot Farro & Kale Salad

Sweet roasted carrots, chewy farro, and hearty kale come together with tart cranberries, crunchy walnuts, and a creamy herb dressing for a bright, satisfying salad.

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Ingredients

For 2 servings

  • 1.5 ounce Buttermilk Ranch Dressing
  • 9 ounce Carrots
  • 1 teaspoon Chili Flakes
  • 4 ounce Chopped Kale
  • 1 ounce Dried Cranberries
  • ¾ cup Farro
  • 1 teaspoon Garlic Powder
  • 1 unit Green Herb Blend
  • 2 teaspoon Honey
  • 1 unit Lemon
  • 1 teaspoon Smoked Paprika
  • 4 tablespoon Sour Cream
  • 1 unit Veggie Stock Concentrate
  • ½ ounce Walnuts

Additional Ingredients

  • 1 tablespoon Cooking Oil
  • Pepper
  • Salt
  • ¼ teaspoon Sugar
Honey Roasted Carrot Farro & Kale Salad
American
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories640
Protein13g
Carbs87g
Fat31g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥚Eggs🥛Milk🌾Wheat

Swaps and substitutions

For a gluten-free version, swap the farro for quinoa or brown rice, and use a certified gluten-free stock if needed. To avoid dairy, replace the creamy dressing elements with a plant-based yogurt dressing; for a nut-free salad, leave out the walnuts and add seeds instead.

What to serve with it

Serve this salad as a light lunch with warm soup, a crusty baguette, or simple grilled chicken for extra protein. It also works well beside roast salmon or a veggie grain bowl when you want a fuller dinner.

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