November 8th, 2024
Recipes
Cumin Roasted Carrot Salad
Valentina P
- Difficulty
•
- Time 40"
Tender roasted carrots tossed with grains, arugula, pine nuts, and a creamy nutty dressing. Perfect with a squeeze of lime juice.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 5 large carrots
- 1 cup cooked farro (or brown rice)
- 2 handfuls arugula
- 1 tablespoon extra-virgin olive oil
- 1/4 cup pine nuts (or sunflower seeds or slivered almonds)
- salt and pepper, to taste For the Creamy Dressing
- 1/4 cup pine nuts or slivered almonds
- 1/4 cup water
- 1/2 lime, juiced (reserve extra lime for serving)
- 1/2 tablespoon extra-virgin olive oil
- 1 teaspoon miso paste
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Slice the carrots into wedges, each about the length and width of a finger. Toss the carrots with the 1 tablespoon of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 30 minutes, or until soft. Stir after the first 15 minutes.
- Step 2: In the final 3 minutes of roasting, scatter the pine nuts (or sunflower seeds or almonds) over the carrots.
- Step 3: Meanwhile, prepare the dressing by combining the pine nuts or almonds, water, lime juice, olive oil, miso, cumin, coriander, and salt in a small blender or wide-mouthed mason jar. Blend (or use an immersion blender) until very creamy. Add water, 1 tablespoon at a time, to loosen. Set aside.
- Step 4: Toss the warm carrots with the farro, arugula, and a splash of the dressing.
- Serve: Enjoy warm with an optional squeeze of lime juice on top. Any extra dressing can be refrigerated up to 5 days.
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What you should eat next
Cumin Roasted Carrot Salad
PT40M 5 large carrots 1 cup cooked farro (or brown rice) 2 handfuls arugula 1 tablespoon extra-virgin olive oil 1/4 cup pine nuts (or sunflower seeds or slivered almonds) salt and pepper, to taste 1/4 cup pine nuts or slivered almonds 1/4 cup water 1/2 lime, juiced (reserve extra lime for serving) 1/2 tablespoon extra-virgin olive oil 1 teaspoon miso paste 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon salt Gluten Free Vegan 2 Servings
Ingredients:
