Name: Roasted Carrot Salad with Lentils, Arugula, Pumpkin Seeds, Mint & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkg baby arugula; 9 medium carrots; 3 sticks celery; 1 ½ (113 g) pkg crumbled feta cheese; 1 small pkg fresh mint; 3 cloves garlic; 1 ½ cups green lentils, dried; ¾ cup pumpkin seeds; 2 shallots; apple cider vinegar; black pepper; cinnamon, ground; coriander, ground; cumin, ground; extra virgin olive oil; salt

Roasted Carrot Salad with Lentils, Arugula, Pumpkin Seeds, Mint & FetaRoasted Carrot Salad with Lentils, Arugula, Pumpkin Seeds, Mint & Feta — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkg baby arugula

9 medium carrots

3 sticks celery

1 ½ (113 g) pkg crumbled feta cheese

1 small pkg fresh mint

3 cloves garlic

1 ½ cups green lentils, dried

¾ cup pumpkin seeds

2 shallots

apple cider vinegar

black pepper

cinnamon, ground

coriander, ground

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Using a strainer, rinse lentils under cold water; drain and transfer to a medium saucepan. Add water and salt, cover, then bring to a boil over high heat. Once boiling, remove lid, reduce heat to a simmer, and cook until tender, 15-20 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel, trim, and slice carrots crosswise into ½-inch thick pieces. Divide between the baking sheets, drizzle with oil, and sprinkle with spices. Toss to coat, then spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast carrots, stirring halfway through, until golden brown and fork-tender, about 20 minutes. Remove from oven.

While the carrots are roasting, place oil, vinegar, and spices in a large bowl; whisk to combine the dressing.

Peel, halve, and thinly slice shallots into half-moons; peel and mince garlic. Add both to the bowl with the dressing.

Trim and slice celery crosswise into thin pieces; add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl and stir to combine.

When the lentils are done, drain in a colander, rinse with cold water, and add to the bowl.

Just before serving, add roasted carrots, arugula, and pumpkin seeds to the bowl; toss to combine the salad.

To serve, divide salad between plates or bowls and top with feta. Enjoy!

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