This salad has all the elements you would want to feel satisfied and make your tastebuds and stomach very happy. A combination of roasted flavor from the carrots, tanginess from the artichoke and creaminess from the avocado! AND its topped off with a creamy, tangy salad dressing packed with flavor.
CREAMY BALSAMIC ROASTED CARROT SALAD
Serves 2-4
Creamy balsamic dressing:
1/4 cup balsamic vinegar
1/4 cup water
1/2 cup tahini
3 tbsp pure maple syrup
2 tbsp Dijon mustard
3 tbsp avocado oil or olive oil
Pinch of salt and pepper
Roasted carrots
4-6 carrots
1 tbsp avocado oil
Salt & pepper
1 tsp garlic powder
Other salad ingredients:
baby Arugula
Spinach
Cooked quinoa
Marinated Artichokes (from jar), roughly chopped
Red onions, thinly sliced
Avocado, sliced
Hemp seeds
Directions for dressing:
1. Combine all ingredients, taste and adjust as needed! Store in fridge up to 2 weeks!
Directions for roasted carrots:
1. Preheat oven to 400 degrees.
Roughly chop carrots, place in baking sheet. Drizzle over oil and season with salt, pepper and garlic powder.
Bake for 20-25 minutes.
Directions for assembly:
- Cook quinoa according to the directions on the package. Once the quinoa is cooked let cool to room temperature.
- Place equal amounts of baby arugula and spinach into a large serving bowl. Mix the two greens with your hands, then add roughly chopped artichokes, thinly sliced red onions, sliced avocado, hemp seeds and quinoa. Add the rousted carrots then once ready to enjoy drizzle over balsamic dressing, toss and enjoy.
