Yield: 4
Roasted Carrot Salad
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
Salad
- 8 carrot, large ones sliced in half lengthwise
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- ½ tsp garlic powder
- ½ tsp caraway seeds
- 2 cups arugula
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- Salt and pepper, to taste
Dressing
- 2 tbsp orange juice
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Arrange the carrots on the baking sheet. Toss the carrots in the olive oil and season them with the thyme, garlic, caraway, salt, and pepper. Bake the carrots until they are tender and golden, about 40 minutes, tossing once halfway through.
- Meanwhile, in a small bowl, whisk all of the dressing ingredients together. Set it aside.
- Once the carrots are cooked, arrange the arugula and carrots on a serving dish.
- Serve immediately topped with the dressing, pumpkin seeds, and sunflower seeds.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 405mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 2g
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