This cumin roasted vegetable salad was inspired by a similar salad I had visiting my mom and trying her new favorite restaurant in Sacramento. I love trying new, local restaurants (at home and when I'm traveling) and then trying to recreate my favorite flavor combos once I get home.
Course Salad
Cuisine American
Keyword salad, side dish, side dishes, sides, vegan, vegetables, vegetarian
4medium carrotssliced into spears/halves (heirloom carrots used here)
1medium redorange, or yellow bell pepper, chopped
1Tablespoonolive oil
¼teaspoonsalt
1teaspooncumin
1teaspoondried oregano
cherry tomatoes
1avocado
¼Cuproastedsalted pepita seeds
¼Cupdried cranberries
cilantro
4-6Cupslettuce/chopped kale salad mix
dressing
2Tablespoonsolive oil
2teaspoonslime juiceapprox. 2 small limes
¼teaspoonsalt
¼teaspooncoriander
fresh ground pepper to taste
Instructions
Preheat oven to 400 degrees.
Combine carrots, peppers, olive oil, salt, cumin, and oregano. Roast 30-35 minutes until tender. With ten minutes remaining, add cherry tomatoes to roasting pan.
Meanwhile, slice avocado and combine dressing ingredients. Toss lettuce/kale mix with salad dressing. Place in bowls.
Top salad with roasted carrots, peppers, and cherry tomatoes. Top with avocado slices, seeds, dried cranberries, and cilantro.
Notes
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