This hearty salad is delicious and filling, and sure to please anyone who loves a little crunch with their salad. Carrots are high in carotenoids particularly beta-carotene an important nutrient that is vital for healthy vision and immune system.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Energy420 cal
- 4 large carrots, cut lengthwise into quarters
- 1 avocado
- 1 small handful pumpkin seeds
- 1/2 cup broccoli sprouts
- 1 head of escarole (or other salad green, like romaine or spinach)
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tbsp cumin
- 1 tsp red pepper flakes
- Sea salt and fresh black pepper to taste
Preheat oven to 375. Cut carrots lengthwise and place in a mixing bowl. Add 1/2 – 1 tbsp olive oil, cumin, red pepper flakes, salt and pepper and toss until carrots are evenly coated.
Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned. Give carrots a stir halfway through.
While carrots cook, wash greens, slice avocado thinly, toast pumpkin seeds (if you like, I kept mine raw).
Prepare simple lemon dressing by mixing lemon juice with 1 Tbsp olive oil and salt and pepper to taste.
Remove carrots from oven, assemble salad, dress, and enjoy!
additions & substitutions
Weight Loss & Lifestyle Program:
Add in one of the following lean proteins/serving:
- Add 3-4 oz chicken, meat, or tofu
- Add 4-6 oz fish or shellfish
- Amount per serving
- % Daily Value*
- Total Fat33 g42.31%
- Trans Fat5 g
- Cholesterol0 mg0%
- Sodium110 mg4.78%
- Total Carbohydrate28 g10.18%
- Dietary Fiber11 g39.29%
- Total Sugars8 g
- Protein9 g18%