GREENVILLE & COLUMBIA

Roasted Carrot Summer Salad

 

Building salads that don't taste like "salads" is one of my biggest passions and first loves as a recipe developer. Why? Selfish really, I love salads, and I love them loaded with complimentary ingredients and a 'lick your bowl clean dressing.' 

If you are one of those that think "salads" can't possibly satisfy a deep hunger craving, just trust me, this summer salad bowl will change all that.

Perfectly balanced with fats, protein, and carbohydrates-- this is the perfect meal to serve your food loving friends! 

 

NOTE: *Tasty As Fit recipes can and should be used as a source of inspiration for personal use only, any Tasty As Fit branded recipe used for commercial use or personal profit ( ie meal prep companies, brick and mortar, cookbooks )  will have legal repercussions.*

 

Ingredients

Roasted Carrots 

3 large carrots, peeled and sliced into discs 1/2" thick

1 tbsp olive oil 

1 tsp cumin 

1/2 tsp smoked paprika 

1/2 tsp sea salt 

1/4 tsp turmeric

 

Salad

8 cups arugula ( I used one bag ) 

1 small or half large red onion, diced 

1 cup cooked brown rice

1 cup cooked brown lentils 

1 large cucumber, sliced into discs

1 cup grape tomato medley , quartered

6 radishes, sliced thin  

3/4 cup pistachios  ( toasted pumpkin seeds would work great here too!) 

 

Turmeric Vinaigrette 

1/4 cup grapeseed oil

1 tbsp raw honey ( more to taste) 

3 tbsp apple cider vinegar

1 garlic clove, finely minced 

3/4 tsp ground turmeric

1/2 tsp black pepper

1/2 tsp himalayan sea salt ( more to taste) 

 

Preheat your oven to 375 F. Line a baking sheet with parchment paper. 

Add your carrot discs to a mixing bowl and add in your olive oil.  Mix well. Now add in your spices, coat evenly. Spread out your coated carrot discs onto the parchment paper, spreading out. 

Roast the carrots for about 25-30 minutes, or until tender and edges browning. Halfway through your cooking time, flip each carrot carefully. 

When carrots are done, remove from oven and allow to cool. 

While your carrots are cooking prepare your dressing. Rinse your carrot mixing bowl and pat dry. Add all of your dressing ingredients into the bowl and whisk vigorously. Taste and adjust your acidity ( if too acidic add more oil , if not enough add more acv) , if you want sweeter add in a tsp more raw honey at a time, if prefer saltier add in pinch by pinch until achieve desired saltiness. When ready set aside. 

In a large salad bowl add your arugula. Layer in your brown rice, brown lentils, sliced cucumber, sliced radish, quartered tomatoes, and red onion. Add in desired amount of dressing and mix. Top with pistachios and toss. Taste and adjust!