Recipe: Roasted Baby Carrot Salad

Are you looking for a new and creative salad recipe with healthy ingredients? Today, we are sharing a gut-friendly Roasted Baby Carrot Salad with walnuts, onions, feta, and more! 

Onions and garlic act as a prebiotic, which is a food source for the good bacteria in your gut. Nuts and seeds are a good source of fiber, which also support the overall health of the gut. Finally, for the base of this salad we use arugula, which promotes digestive regularity, keeps your tummy happy, and leaves you feeling fuller longer.

This recipe was found on loveyourgut.com, but has been modified slightly. We hope you enjoy it!

Ingredients

For the salad:  

4 -5 slim roasted carrots, ends trimmed

½ small red onion, roughly chopped

1 tsp ground cumin

2 tbsp olive oil

½ small avocado, sliced 

Cooked lentils (we substituted for garbanzo beans!)

Arugula (approx. 2-3 large handfuls)

Chopped walnut pieces (toasted if you want an extra crunch)

Feta cheese (a handful)

Approx. ⅓ cup pomegranate seeds

For the dressing: 

2 tbsp pomegranate molasses

1 clove of garlic (crushed)

2 tbsp olive oil

Squeeze of lemon (optional) 

Directions

1. Preheat the oven to 400 degrees fahrenheit. Wash, but do not peel, the carrots and lay them in a roasting tray. Drizzle with a little olive oil and sprinkle with ground cumin. Place in the oven for about 20 – 25 minutes or until wrinkled and tender. Remove, and allow to cool slightly.
2. Mix the ingredients for the dressing in a jar and shake well. Adjust the seasoning to your taste. 
3. Layer the arugula, onion, garbanzo beans, avocado, pomegranate seeds, feta, walnut then roasted carrots in a large shallow bowl. Drizzle with dressing, mix, and enjoy!

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