A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.
Step1
Preheat the oven to 400 degrees F (200 degrees C).
Step2
Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
Step3
Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
Step4
Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.
Prepare Time:
15 mins
Total Time:
15 mins
Servings:
6
Calories:
170 kcal
Carbohydrate:
24 g
Dietary Fiber:
5 g
Protein:
2 g
Saturated Fat:
1 g
Sodium:
199 mg
Total Fat:
9 g
