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Roasted carrot salad with pomegranate, feta, and peanut butter lemon dressing in a violet bowl.
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Roasted carrot salad with pomegranate and peanut butter lemon dressing

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 servings
Author: Aleksandra

Ingredients

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

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!

Video

Notes

Calories = 1 serving (1/2 recipe).

Nutrition

Calories: 590kcal