Roasted Carrot Salad
carrots ·
Cooking Tip ·
food swaps ·
Foodies ·
Gluten Free ·
Health ·
Lifestyle ·
Lunch ·
Salad ·
Summer ·
Ingredients:
- 12 ounces small carrots
- 1 teaspoon ground cumin
- 4 Tablespoons olive oil
- 1 1/2 Tablespoons whole grain mustard
- 2 teaspoons rice vinegar
- 1/3 cup orange juice
- 1/4 teaspoon ground pepper
- 1/2 cup crumbled feta cheese
- 8 cups packed lacinato kale
- 3 Tablespoons roasted salted pepitas
Instructions:
- Preheat the oven to 425F. Peel and trim the carrots, cut them in half lengthwise, then cut diagonally into 1 1/2 inch pieces. On a large rimmed baking sheet, toss the carrots with 1 Tablespoon of oil and 1 teaspoon cumin.
- Roast the carrots until they become tender and caramelized, about 20-25 minutes. Let them cool for at least 5 minutes.
- Transfer ¼ cup of the roasted carrots to a blender; add ⅓ cup orange juice, 1½ tablespoons mustard, 2 teaspoons vinegar, ¼ teaspoon pepper and the remaining 3 tablespoons oil. Process until smooth, about 30 seconds. Pour the dressing into a large serving bowl; add 8 cups kale.
- Using clean hands, firmly massage the greens until softened and reduced in volume, about 1 minute. Add the carrots and gently toss to combine. Top with ½ cup feta and 3 tablespoons pepitas.
- Serve and enjoy!
Nutrition Information:
Serving Size: 1 1/2 cups
Calories: 266
Fat: 21 g
Carbohydrates: 15 g
Fiber: 4 g
Sodium: 322 mg
Sugar: 7 g
Protein: 7 g