Roasted Carrot Feta Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
Find it online: https://www.lastingredient.com/roasted-carrot-feta-salad/