Roasted carrot salad with pomegranate and peanut butter lemon dressing

Name: Roasted carrot salad with pomegranate and peanut butter lemon dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 lbs (1 kg) carrots; 2 tablespoons olive oil; ⅔ teaspoon Turmeric; ⅔ teaspoon cumin; ⅔ teaspoon Coriander; salt and pepper; 2 handfuls arugula salad blend; ½ cup pomegranate seeds; 3 tablespoons crumbled Feta cheese; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon peanut butter; 1 tablespoon maple syrup; salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 servings
Calories
590 kcal
Course
Side Dish, Salad
Cuisine
International

Roasted carrot salad with pomegranate and peanut butter lemon dressing

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

roasted carrots:

2 lbs (1 kg) carrots
2 tablespoons olive oil
⅔ teaspoon Turmeric
⅔ teaspoon cumin
⅔ teaspoon Coriander
salt and pepper to taste

additionally:

2 handfuls arugula salad blend
½ cup pomegranate seeds
3 tablespoons crumbled Feta cheese

dressing:

2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon peanut butter
1 tablespoon maple syrup or honey
salt and pepper to taste

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Instructions

Preheat the oven to 400°F / 200°C / Gas Mark 6 (no fan).
Roast the carrots: wash, peel and cut the carrots into smaller pieces. First, cut the carrots in half crosswise, then into two parts lengthwise (thin carrots) or into 3-4 parts (thicker carrots). You should have ½-inch thick (1.5 cm) ‚fries‘. Place the carrots on a baking tray lined with baking paper. Mix the spices with olive oil, pour over the carrots, season to taste with salt and pepper, and toss until coated. Bake for about 30 minutes, until tender and caramelized (browned) at the bottom.
Make the dressing: Add all the ingredients for the dressing into a small jar, close the lid and shake well several times, until the ingredients are combined and the sauce is creamy and thick.
Assemble the salad: Wash the lettuce blend and dry it, preferably in a salad spinner. Arrange the salad and roasted carrots in bowls, sprinkle with pomegranate seeds, crumble feta cheese on top, and drizzle with the dressing.
Enjoy!