Herb&Sunflower Salad

Roasted Carrot, Herb & Sunflower Salad Recipe

Try our light yet satisfying winter Organic Fresh Herb Salad with a spicy carrot dressing that will jump start your taste buds!



  • 1 container Fresh Express Organic Fresh Herb Salad
  • 4 large carrots, peeled, cut into chunks and oven roasted
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 1/4 cup sunflower kernels, roasted and salted
  • 1/2 yellow bell pepper, cut into thin strips
  • 1 cup sunflower sprouts (or substitute alfalfa sprouts)


  • Preheat oven to 400 degrees.
  • Place carrots on a baking sheet, coat with oil, season with salt and pepper and roast until just tender, approximately 20 minutes, then let cool.
  • Empty salad mix into a large bowl.
  • Add room temperature roasted carrots, sunflower kernels, and yellow pepper, drizzle with dressing and toss.
  • Divide onto plates, top with sprouts and serve.

Dressing Ingredients:

  • 1 pint fresh carrot juice
  • 3 tablespoon fresh lime juice
  • 1 teaspoon Sriracha (Asian chili sauce) or 1/4 teaspoon cayenne pepper
  • 1 teaspoon Asian (toasted) sesame oil
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt

Dressing Instructions:

  • Boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, about 12 to 15 minutes.
  • Pour into a small bowl and let cool.
  • Whisk in remaining dressing ingredients.
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