Coconut Roasted Carrot Salad
A roasted carrot salad with coconut, almonds, dried cherries and plenty of mint.
Servings: 4 servings
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: 1SERVING | Calories: 356kcal | Carbohydrates: 38g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 373mg | Potassium: 796mg | Fiber: 8g | Sugar: 24g | Vitamin A: 38237IU | Vitamin C: 14mg | Calcium: 193mg | Iron: 1mg