Roasted Carrot Salad with Lentils, Arugula, Pumpkin Seeds & Mint
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2avocados
- 1 (5 oz) pkgbaby arugula
- 6 mediumcarrots
- 2 stickscelery
- 1 small pkgfresh mint
- 2 clovesgarlic
- 1 cupgreen lentils, dried
- ½ cuppumpkin seeds
- 1shallot
- apple cider vinegar
- black pepper
- cinnamon, ground
- coriander, ground
- cumin, ground
- extra virgin olive oil
- salt
Cookware
- aluminum foil
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- stirring spoon
- strainer
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 611
- Protein
- 21g
- Carbs
- 55g
- Fat
- 38g
- Fiber
- 17g
- Sodium
- 107mg
Method
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