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Loading...| 1 lb petite carrots (or traditional carrots sliced into long slivers) | |
| 2 tsp Autumn Spice Blend | |
| 1 Tbl maple syrup | |
| 2 Tbl Roasted Garlic Avocado Oil | |
| 6 cups salad mix | |
| 2 cups arugula | |
| 1/4 cup shaved red onion | |
| 1/4 cup dried cranberries | |
| Rosemary Extra Virgin Olive Oil | |
| Salt & Pepper | |
| 1 cup cooked Farro | |
| 1/2 cup crumbled feta | |
| 1/4 cup roasted walnuts |
Our 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.
| 1. | Preheat oven to 375°F. Line a sheet pan with parchment. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
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