Creamy Balsamic Roasted Carrot Salad
Ingredients
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 and pepper
- 1 tsp garlic powder
Salad
- Arugula
- Spinach
- Cooked quinoa
- Marinated artichokes
- Sliced red onions
- Avocado
- Hemp seeds
Preparation
Dressing
Combine all dressing ingredients, taste and adjust as needed.
Store in fridge up to 2 weeks.
Roasted carrots
Preheat oven to 400 degrees.
Roughly chop the carrots and place them on a baking sheet.
Drizzle with oil and season with salt, pepper, and garlic powder.
Bake for 20-25 minutes.
Salad assembly
In a large bowl, combine arugula, spinach, cooked quinoa, marinated artichokes, sliced red onions, and avocado.
Add the roasted carrots.
Drizzle with the creamy balsamic dressing.
Sprinkle with hemp seeds and toss to combine.
Serve immediately.
