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
  • Yield1
  • Energy420 cal
  • Cuisine
    • American
  • Course
    • Appetizer
    • Main Course
    • Salad
    • Snack
  • Suitable for Diet
    • Gluten Free
    • Low Lactose
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program

Ingredients

  • 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

Directions

1

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.

2

Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned.  Give carrots a stir halfway through.

3

While carrots cook, wash greens, slice avocado thinly, toast pumpkin seeds (if you like, I kept mine raw).

4

Prepare simple lemon dressing by mixing lemon juice with 1 Tbsp olive oil and salt and pepper to taste.

5

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
  • Calories420
  • % 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%

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