roasted carrot salad

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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