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.