Autumn Spice Roasted Carrot Salad

Posted on October 16, 2017 by Anne Milneck | 0 comments

Our Autumn Spice Blend is such a flavor explosion, we're thinking of renaming it "All Year Long Blend." Delicious on root veggies (like these carrots.) Fantastic on pork tenderloin. A must for Thanksgiving turkey. It's subtle, rich flavor pairs perfectly with so many things.

Ingredients:

1 lb petite carrots (or traditional carrots sliced into long slivers)

2 tsp Autumn Spice Blend

1 Tbl maple syrup

2 Tbl Roasted Garlic Avocado Oil

6 cups salad mix

2 cups arugula

1/4 cup shaved red onion

1/4 cup dried cranberries

Rosemary Extra Virgin Olive Oil

Fig Balsamic Vinegar

Salt & Pepper

1 cup cooked Farro

1/2 cup crumbled feta

1/4 cup roasted walnuts

Directions:

Preheat oven to 375 degrees. Line a sheet pan with parchment. In a bowl, toss together the carrots, maple syrup, Autumn Spice Blend and Roasted Garlic Avocado Oil. Spread onto the parchment-lined sheet pan and roast for 15-20 minutes, until tender-crisp and golden brown. Set aside.

Place the salad mix, arugula dried cranberries and shaved red onion in a large bowl and drizzle with Rosemary Extra Virgin Olive Oil, Fig Balsamic Vinegar, salt and pepper. Toss, taste and adjust with more oil, vinegar, salt and pepper, if desired.

To plate the salad, place the dressed greens on a platter. Top with the cooked farro. Top with the roasted carrots and garnish with walnuts and feta.

 


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