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Coconut Roasted Carrot Salad
A roasted carrot salad with coconut, almonds, dried cherries and plenty of mint.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
coconut roasted carrot salad, roasted carrot salad
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
pounds
carrots
1/4
cup
sliced almonds
2
cloves
garlic
minced
2
tablespoons
coconut oil
1/2
cup
feta cheese
optional
1/4
cup
dried cherries
1/4
unsweetened shredded coconut
2
tablespoons
extra virgin olive oil
1.5
tablespoons
apple cider vinegar
2
tablespoons
honey
handful of fresh mint
thinly sliced
Instructions
Preheat the oven to 400 degrees.
Wash, trim and peel carrots (if not using organic) and slice them diagonally into coins.
Add garlic, almonds and carrots to a large bowl.
Melt coconut oil and pour over carrot mixture.
Add salt and pepper to taste and toss to combine.
Spread carrot mixture onto a baking sheet and bake for about 20 minutes, flipping/stirring a few times during roasting.
While carrots are roasting, whisk together the olive oil, honey and apple cider vinegar in a small bowl. Set aside.
Once carrots are finished roasting, remove from oven and let cool for about 10-15 minutes on the baking sheet.
Once cool, add carrot mixture to a large bowl with the feta (if using) and dried cherries.
Pour the dressing into the bowl and toss to combine.
Garnish with the mint leaves before serving.
Nutrition
Serving:
1
SERVING
|
Calories:
356
kcal
|
Carbohydrates:
38
g
|
Protein:
7
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
17
mg
|
Sodium:
373
mg
|
Potassium:
796
mg
|
Fiber:
8
g
|
Sugar:
24
g
|
Vitamin A:
38237
IU
|
Vitamin C:
14
mg
|
Calcium:
193
mg
|
Iron:
1
mg