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Roasted Carrot, Herb & Sunflower Salad
Try our light yet satisfying winter Organic Fresh Herb Salad with a spicy carrot dressing that will jump start your taste buds!
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Course
Salad
Servings
4
people
Ingredients
1x
2x
3x
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)
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 sesame oil
(toasted)
2
tablespoon
olive oil
1/4
teaspoon
salt
Instructions
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 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.
Keywords
Arugula, Dairy Free, Meals Under $10, Nut Free, Organic, Plant-based, Romaine, Salads, Seasonal, Spinach, Vegetarian