This roasted carrot salad is crunchy, fresh, and full of flavor.
Serve as a colorful side dish or add protein of your choice for a wholesome, springtime meal.
Roasted Carrot Salad (serves 4)
DIETARY: Vegetarian
TOTAL TIME: 40 minutes
1 cup quinoa
1 ½ cups water or vegetable broth
1 ¼ pound carrots, peeled and cut into 2-inch sticks (¼-inch thick)
2 tablespoons avocado oil
2 tablespoons maple syrup
1 teaspoon paprika
¼ teaspoon sea salt
3 ounces baby arugula
2 avocados, chopped
1 cup crumbled feta
6 oz toasted seeds, such as sunflower or pumpkin
Dressing:
6 tablespoons avocado oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
- In a small saucepan, combine quinoa and water or stock. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Spread quinoa on a sheet pan to cool completely.
- In a mixing bowl, toss carrots with avocado oil, maple syrup, paprika, and salt. Spread evenly on a baking sheet and roast for 15–20 minutes, until tender and lightly caramelized. Let cool completely.
- Whisk together avocado oil, maple syrup, apple cider vinegar, and Dijon mustard until fully emulsified.
- In a large bowl, gently toss quinoa, roasted carrots, arugula, and avocado. Divide among shallow bowls or plates. Drizzle with dressing and finish with seeds and feta.