Roasted Carrot and Avocado Salad - Vegetarian

The Roasted Carrot and Avocado Salad is an ode to the vibrant ingredients of the autumn season. With caramelized roasted carrots and creamy avocado slices, this salad strikes the perfect balance between sweetness and creaminess. The addition of pomegranate seeds provides a burst of freshness while the mixed greens and crumbled feta cheese complete the dish with their varied textures.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Salad

Cuisine International

Portions servings

Calories 350 kcal

Ingrédients

4 medium carrots, peeled and sliced

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon ground cumin

1 avocado, avocado, sliced

1/4 cup pomegranate seeds

2 cups mixed greens

1/4 cup crumbled feta cheese

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

2 tablespoons pumpkin seeds

Instructions

Preheat your oven to 400°F (200°C).
Place the sliced carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt, black pepper, thyme, and cumin. Toss to coat evenly.
Roast the carrots in the oven for 20-25 minutes, turning once halfway through, until they are tender and slightly caramelized.
In a large bowl, combine the mixed greens, roasted carrots, avocado slices, pomegranate seeds, and crumbled feta cheese.
In a small bowl, whisk together the remaining olive oil, lemon juice, and balsamic vinegar.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with pumpkin seeds before serving.

Nutrition (per 100g)

Keyword autumn salad, avocado salad, easy salad, feta cheese, fresh ingredients, healthy eating, homemade dressing, light meal, meal prep, mixed greens, nutritious, pomegranate seeds, roasted carrot, side dish, vegetarian, vibrant colors

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Roasted Carrot and Avocado Salad – Vegetarian