Description
Cumin lemon vinaigrette finishes off this roasted carrot feta salad with peppery watercress, quinoa, pomegranate seeds, feta and pistachios.
Ingredients
- For carrots
- 1–1/2 pounds rainbow carrots, peeled and cut into 1/2-inch thick on the bias
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For vinaigrette
- Juice of 1 lemon
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- Pinch black pepper
- 1/4 cup olive oil
- For salad
- 5 ounces watercress
- 1 scallion, thinly sliced
- 1/2 cup cooked quinoa, cooled
- 1/3 cup pomegranate seeds
- 1/4 cup chopped pistachios
- 1/4 cup crumbled feta
Instructions
- Preheat the oven to 425 degrees. Toss the carrots with olive oil, salt and pepper on a sheet pan and spread into a single layer. Roast for 25 minutes until they are tender and starting to brown at the edges.
- In a small bowl, whisk together the lemon juice, garlic, cumin, salt, pepper and olive oil.
- In a large bowl, combine the carrots, watercress, scallions, quinoa, pomegranate seeds, pistachios and feta. Drizzle the vinaigrette over the salad before serving.
This was absolutely delicious!!! We also roasted some beets and threw in some left over chicken. My kids ate seconds and we have no left overs. A wonderful winter sale/dinner. Thank you!
Did you serve this with the carrots and quinoa still hot, or cooled? How do you think this would work as chilled left overs for lunch? Would the carrots be too mushy and watercress too limp?
Make sure the quinoa is cooled. (I just added this to the recipe.) If you want to make it in advance, I would keep the roasted carrots and quinoa separate from the rest of the ingredients, and definitely wait to put the vinaigrette on until right before you are going to eat it.