ROASTED CARROT SPINACH SALAD WITH LEMON HERB DRESSING STORY

Roasted Carrot Spinach Salad with Lemon Herb Dressing

This zingy, roasted carrot and spinach salad is full of fresh produce and topped with feta and roasted pumpkin seeds. It’s perfect as a light main or a summertime side dish.

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Packed with iron and loaded with vitamins, this lower-carb, high-flavor meal is the perfect clean eating side dish.

[{"selector":"#anim-b0337ceb-ffcc-428b-94b0-246fba0a81f0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

"Made it today and absolutely loved it. Thank you for sharing your recipe."

ingredients

[{"selector":"#anim-ecf182be-d600-47fe-a39a-730fbe73518e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] – carrots – avocado oil – sea salt – pumpkin seeds – baby spinach – feta cheese Full Ingredients

Begin by preheating your oven to 415 degrees Fahrenheit.

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Portion your carrots if not roasting them whole, then spread them on a baking sheet and drizzle with olive oil and a sprinkling of sea salt.

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Use your hands to toss everything together until the carrots are fully covered in oil, then roast them in the oven for 25 to 35 minutes.

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When there are about 5 minutes to go on the carrots, take your pumpkin seeds and spread them on a baking tray.

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Place them in the oven for 3 minutes, or until they puff up. Remove the tray from the oven, and let the seeds cool.

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Swipe up for full recipe!

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