Winter Salad with Roasted Carrot and Avocado
- Total Time: 55 mins
- Yield: 4-6 1x
Description
A flavorful and wintery salad that is perfect as a main course, or accompanying your favorite protein.
Ingredients
Units
Scale
- 3 garlic cloves, peeled
- 3/4 tsp ground cumin
- 1 tsp fresh thyme leaves
- 1/4 tsp crushed red chile flakes
- Salt and ground black pepper
- 1 tbsp (15 ml) red wine vinegar
- 4 tbsp (60 ml) extra virgin olive oil
- 1 lb (450 g) medium-size carrots peeled
- 1 orange, halved
- 1 lemon, halved
- 1 avocado, pitted, peeled and cut in thin wedges
- 1 1/2 cups (360 ml) packed pea shoots
- 1/2 cup (120 ml) of crunchy sprouts
- 3 tbsp (45 ml) roasted hulled pumpkin seeds
Instructions
- Heat oven to 400 degrees. In a small food processor or a mortar, pulse or lb the garlic with the cumin, thyme, chile flakes, 1 1/2 tsp salt and 3/4 tsp pepper to make a paste. Add vinegar and 2 tbsp of the oil, and mix well.
- Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender (but not mushy) and starting to brown, about 45 minutes. (I like a little char on them, so I broil for a short time at the end)
- Using tongs, arrange carrots on a serving platter. With the tongs or a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tbsp oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
- Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with a sprinkling of the seeds. (The restuarant serves it with a dollop of sour cream or yort on top, I thought it was just as good without)
- Prep Time: 5 mins
- Cook Time: 50 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
