Curried Carrot Salad

 

This half warm half raw carrot salad was one I brought to two family dinners last week. And it literally takes minutes to make - minus the cooking time, during which I went and curled my hair :)

Try it out with your own special touch with a variety of spices and herbs!

INGREDIENTS:

  • 1 bag organic rainbow carrots
  • Big bowl of organic mixed greens
  • Handful of fresh dill
  • Dried curry powder and coriander
  • Himalayan sea salt
  • Olive oil
  • Tangerine dressing (my is from Whole Foods 365 brand)

DIRECTIONS:

  1. Wash carrots with a scrub brush while the oven heats to 375F
  2. Spritz with olive oil and season with spices and salt
  3. Cook for about 25 minutes or until all carrots are slightly browned and cooked throug (I had to remove some of the little skinny ones first so they wouldn't burn)
  4. Remove and let cool
  5. Put greens in a bowl and chop fresh dill
  6. Cut ends off carrots and then chop into pieces
  7. Toss everything together and dress with tangerine dressing

I've done this with 'plain' carrots too - no spices just olive oil and salt and added avocado. Serve warm or cold, it's super good leftover too!

 

 

Clean Eating, Healthy Entertaining, Meals, Meatless MondayJodi Bullockcarrots, curry, dill, gluten-free, rainbow carrots, salad, side dish, vegan, veggiesComment