Autumn Spice Roasted Carrot Salad
Servings
Total time
35
minutesOur Autumn Spice Blend is such a flavor explosion, we’re thinking of renaming it “All Year Long Blend.” Delicious on root veggies (like these carrots.) Fantastic on pork tenderloin. A must for Thanksgiving turkey. It’s subtle, rich flavor pairs perfectly with so many things.
Ingredients
1 lb petite carrots (or traditional carrots sliced into long slivers)
2 tsp Autumn Spice Blend
1 Tbl maple syrup
6 cups salad mix
2 cups arugula
1/4 cup shaved red onion
1/4 cup dried cranberries
Salt & Pepper
1 cup cooked Farro
1/2 cup crumbled feta
1/4 cup roasted walnuts
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment.
- In a bowl, toss together the carrots, maple syrup, Autumn Spice Blend and Roasted Garlic Avocado Oil. Spread onto the parchment-lined sheet pan and roast for 15-20 minutes, until tender-crisp and golden brown. Set aside.
- Place the salad mix, arugula dried cranberries and shaved red onion in a large bowl and drizzle with Rosemary Extra Virgin Olive Oil, Fig Balsamic Vinegar, salt and pepper. Toss, taste and adjust with more oil, vinegar, salt and pepper, if desired.
- To plate the salad, place the dressed greens on a platter. Top with the cooked farro. Top with the roasted carrots and garnish with walnuts and feta.
