Roasted Carrot and Arugula Salad with Feta & Avocado

About This Recipe

This Roasted Carrot and Arugula Salad with feta and avocado will soon become your new favorite salad! It's loaded with different flavors and textures and looks fancy, but is super easy and is a perfect dish for the fall and holiday gatherings. Or add some protein on top for a complete meal.

Ingredients

• 8 large rainbow carrots, peeled and cut into matchsticks ((475 grams))
• 1/2 tablespoon avocado oil
• 1 cup red onion, thinly sliced ((200 grams))
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 6 cups packed arugula ((200 grams))
• 1/2 cup crumbled feta cheese ((2.5 ounces))
• 1 medium avocado, roughly cubed ((150 grams))
• 1/4 cup pumpkin seeds
• 1/3 cup cilantro
• salt and pepper, to taste
• water
• 3 tablespoons lemon juice
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoon extra virgin olive oil
• 1 tablespoon honey
• salt and pepper, to taste

Instructions

1. Roast the carrots. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots with avocado oil and salt and pepper and roast for 30 minutes until crispy and lightly browned.
2. While the carrots roast, make the pickled onions. In a large jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside. This can also be done a few days ahead of time.
3. Make the dressing. Whisk together the lemon juice, red wine vinegar, olive oil, honey, and salt and pepper in a small jar or bowl and set aside.
4. Toast the pumpkin seeds. Heat a small pan over medium-low heat. Add seeds and toast for 2-4 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat, salt, and set aside.
5. When the carrots are done, add arugula to a large bowl and pour dressing on top. Mix well to combine. Top with roasted carrots, pickled onions, feta, avocado, toasted pumpkin seeds, cilantro, and a little bit of salt and pepper (if desired) and lightly toss to combine. Enjoy!