Roasted Carrot Salad | Schnucks

Roasted Carrot Salad

Budget Friendly, Flavors Of Fall, Oven-Baked, Salad & Slaw, Vegetable

These aren’t your usual shredded carrots on a salad. These spiced and baked carrots are the star of the show!

40M

6

These aren’t your usual shredded carrots on a salad. These spiced and baked carrots are the star of the show!

Ingredients

  • 2 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lb. carrots, halved crosswise and sliced lengthwise into strips
  • 1/4 cup Schnucks olive oil, divided
  • 1/4 cup lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Schnucks honey
  • 4 cups mixed tender greens, such as arugula, spinach and/or spring mix
  • 2 cups shredded red cabbage
  • 1 avocado, sliced
  • 1 cup Easy Pickled Red Onion (see recipe notes)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Schnucks chopped walnuts
  • 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 400 degrees. In a small bowl, make a spice mixture by combining cumin, ginger, cinnamon, cayenne pepper, salt and black pepper. Toss carrots with 2 tablespoons olive oil and half of the spice mixture. Arrange in a single layer on a parchment-lined sheet pan. Roast 20–25 minutes or until crisp-tender and lightly browned, turning once halfway through. Let cool.
  2. In a small bowl, whisk together lemon juice, mustard, honey, remaining olive oil and remaining spice mixture.
  3. Arrange salad greens on a large platter. Top with roasted carrots, pickled red onion, avocado, feta, walnuts, cranberries and prepared dressing.

Recipe Notes

Prepare Easy Pickled Red Onion beforehand for this recipe.

      Nutrition Facts

      323 CALORIES Per Serving

      FAT: 24G

      SATURATED FAT: 5G

      CHOLESTEROL: 11MG

      SODIUM: 456MG

      CARBOHYDRATES: 27G

      FIBER: 7G

      SUGAR: 15G

      PROTEIN: 6G

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