Roasted carrot salad




Happy Canadian Thanksgiving weekend! If you are hosting a dinner and looking for another side or heading over to a family or friends and need to bring one dish thats a crowd pleaser try this Roasted Carrot Salad.


  • It’s super easy to make - if you can peel carrots you can make this recipe.

  • It’s delicious and packed with nutrition - carrots for your eyes is a real thing thats the vitamin A. Vitamin A is also a powerful antioxidant.

  • And it’s a really pretty dish so will impress everyone from your grandma to your little cousin who’s always on Snapchat - they will think you spent all day making this when its really about 10 minutes of work


Happy Eating!

Roasted Carrot Salad



Ingredients


bunch of carrots (I used about 10)

sea salt and pepper

approx. 1tbsp olive oil

2 cups of microgreens (arugula would also work well)

seeds from 1/2 a pomegranate

approx. 2 tbsp pepitas (raw pumpkin seeds)

optional 1tsp sumac


Ingredients: Dressing


1/4 tahini

1/4 water

juice from 1/2 lemon

1/2 tsp salt

1 tsp maple syrup


Directions


Preheat oven to 375. wash and peel carrots. coat with olive oil and sprinkle with salt roast on a baking sheet for about 30 minutes (until brown) turning 1/2 way


While carrots are making make dressing by combining all ingredients and mixing well. taste to ensure properly salted


On a large plate place microgreens and put warm roasted carrots on top. sprinkle on pepitas and pomegranate, then drizzle with dressing. finish with sumac and fresh pepper


©2020 Whole Health Kitchen by Jessica McQuoid