Roasted Carrot Feta Salad
Cumin lemon vinaigrette finishes off this roasted carrot feta salad with peppery watercress, quinoa, pomegranate seeds, feta and pistachios.
Servings: 4
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.
Nutrition
Calories: 339kcal | Carbohydrates: 29g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 679mg | Potassium: 853mg | Fiber: 7g | Sugar: 11g | Vitamin A: 29645IU | Vitamin C: 35mg | Calcium: 169mg | Iron: 2mg