Roasted Carrot & Arugula Salad

September 16, 2021

Roasted Carrot & Arugula Salad

Salad Ingredients

  • 6 medium carrots
  • 1/4 tsp of ground cumin
  • 2 cups baby arugula
  • 1/2 sliced red onion
  • 2 tbsp sliced almonds
  • 2-3 tbsp Ruthie’s Ricotta
  • 1/2 cup Ginger Tumeric Cheese
  • Honey Ginger Vinaigrette (recipe follows)
  • Salt & pepper to taste
  • Olive oil

Directions

Preheat oven to 375°F. Peel and thinly slice 6 medium carrots into rounds and toss with 1 tbsp olive oil, sprinkled with salt, pepper and ¼ tsp of ground cumin. Roast carrots for 15 min or until carrots are softened but still have some bite to them. Set aside to cool. Next make dressing.

Dressing Ingredients

  • 3 tbsp Honey Vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon Mustard
  • 3 tbsp fresh lemon juice
  • 1 tbsp chopped ginger
  • 1/2 tsp lemon zest
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tbsp chopped fresh dill

 Combine all dressing ingredients together until well emulsified and set aside.

Mix roasted carrots and 1 tbsp of dressing in a bowl and set aside. In a big bowl assemble arugula, ricotta, carrots, sliced red onion, mystery cheese, and almonds. Drizzle with dressing, toss, and serve.





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