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.