Creamy Balsamic Carrot Salad
This Creamy Balsamic Carrot Salad is a perfect combination of roasted flavor from the carrots, tanginess from the artichoke and creaminess from the avocado!
PREP TIME
10min
COOK TIME
25min
TOTAL TIME
35min
INGREDIENTS
Serves 2-4
For the 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
For the 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
EQUIPMENT
- Small jar or bowl
- Baking sheet
- Medium pot
- Large bowl
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
For the dressing
- Combine all ingredients in a small jar or bowl, taste and adjust as needed! Store in fridge up to 2 weeks!
For the roasted carrots
- 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.
For the 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.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
