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