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Roasted Carrots and Arugula Salad

Roasted Carrots and Arugula Salad






Bold in flavor and vibrant in color, this is a simple yet impressive salad.


6 Medium Carrots,

sliced length wide to 1/4" thick, no longer than 2"

2 TBS Olive Oil

1/2 Cup Sunflower Seeds

8 oz Arugula

1/2 tsp Salt

Freshly Ground Pepper


1/2 Cup Olive Oil

1/2 of a Medium Bunch of Italian Flat Leaf Parsley

1/4 Cup plus 1 TBS Lemon Juice

1/4 Cup Hemp Hearts

Hemp Hearts are shelled hemp seeds, they add a mild nutty flavor,

rich in several essential fatty acids.

1/4 Cup Water

1 Tsp Honey

1 Tsp Salt

1 Medium Garlic Clove

Preheat oven to 425 degrees. Place carrots in a large zip lock bag add the 2 tbs olive oil, salt and pepper seal bag then shake until mixed. Place carrots on a large baking sheet (that is covered with non-stick foil). Roast carrots for 20 minutes, until edges begin to brown and crisp.

Add all of the dressing ingredients to a high powered blender or food processor. Blend on high until smooth, creamy and bright green in color.

Heat a small saucepan over medium heat. Add the sunflower seeds and toast about 3 minutes, stirring frequently until lightly browned.

Serve roasted carrots over a bed of arugula, drizzle with dressing and garnish with sunflower seeds.

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