Roasted Carrot and Avocado Salad with Citrus Dressing
Dive into a vibrant blend of textures and flavors with this Roasted Carrot and Avocado Salad, complete with a homemade citrus dressing that perfectly complements the sweetness of the carrots and the creaminess of the avocado.
Equipment
- Baking sheet
- Oven
- Whisk
- Mixing bowl
- Dry skillet
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 lb Carrots peeled and sliced into 1/4 inch thick pieces
- 2 Avocados ripe, pitted and sliced
- 3 tbsp Olive oil divided
- 1/2 tsp Salt or to taste
- 1/4 tsp Black pepper freshly ground
- 4 cups Mixed greens washed and dried
- 1/4 cup Almonds toasted and chopped
- 1/3 cup Feta cheese crumbled
For the Citrus Dressing
- 1/4 cup Orange juice freshly squeezed
- 2 tbsp Lemon juice freshly squeezed
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 1 clove Garlic minced
- 1/4 tsp Salt
- Black pepper A pinch
- 1/4 cup Olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sliced carrots with 2 tablespoons (30 ml) of olive oil, salt, and pepper on a baking sheet.
- Roast the carrots in the preheated oven for 20-25 minutes or until tender and slightly caramelized, turning once halfway through cooking.
- While the carrots are roasting, prepare the citrus dressing by whisking together orange juice, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper. Gradually whisk in 1/4 cup (60 ml) of olive oil until the dressing is emulsified.
- In a dry skillet over medium heat, toast the almonds until golden and fragrant, then set aside to cool.
- Arrange the mixed greens on a serving platter. Top with the roasted carrots and sliced avocados.
- Drizzle the citrus dressing generously over the salad.
- Sprinkle with toasted almonds and crumbled feta cheese.
- Serve immediately to enjoy the full spectrum of flavors and textures.
Notes
For a vegan option, omit the feta cheese or replace it with a dairy-free alternative.
If you prefer a nut-free salad, toasted sunflower seeds can be a great substitute for almonds.
The citrus dressing can be made ahead and stored in the refrigerator for up to one week.