Honey-Lemon Roasted Carrot Salad
Description
A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.
Ingredients
•
2 pounds carrots, peeled and bias-sliced
•
3 tablespoons olive oil, divided
•
3 cloves garlic, sliced
•
2 tablespoons lemon juice
•
2 teaspoons honey
•
1/4 teaspoon salt
•
1/4 teaspoon freshly ground black pepper
•
2 cups arugula
•
1/3 cup dried cranberries
•
2 tablespoons dry roasted sunflower seeds
•
shaved Parmesan cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
3
Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
4
Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.