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arugula and roasted carrot salad
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Arugula and Roasted Carrots with Creamy Cilantro Lemon Dressing

Add grilled chicken or marinated tempeh to this side salad to make it into an entree!
Course: Salad
Keyword: arugula, carrots, cilantro, gluten-free, hemp hearts, lemond, roasted carrots, vegan, vegetarian
Servings: 4
Calories: 374kcal
Author: Genevieve Doll

Ingredients

  • 1 medium zucchinis (about 1 lb)
  • 6 medium carrots (about 1 lb), ¼ inch slices on the diagonal
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground pepper
  • ½ cup sunflower seeds
  • 5 ounces arugula
  • Hemp hearts, for garnish

Dressing:

  • ½ medium bunch cilantro with stems
  • ½ cup olive oil
  • ¼ cup plus 1 Tbs lemon juice
  • ¼ cup hemp hearts
  • ¼ cup water
  • 1 medium clove garlic
  • 1 teaspoon honey
  • 1 teaspoon salt

Instructions

  • Preheat oven to 425°F. Place carrots on a large rimmed baking sheet; toss with olive oil, salt and pepper. Roast for 20 minutes, until edges begin to crisp.
  • Add all dressing ingredients to a blender. Blend on high until smooth, creamy, and bright green in color. Season to taste.
  • Heat a small saucepan over medium heat. Add sunflower seeds and toast for about 3 minutes, stirring frequently until lightly browned.
  • Serve roasted carrots over a bed of arugula and drizzle with cilantro dressing. Garnish with sunflower seeds and hemp hearts. 
  • Double the dressing, and enjoy drizzled over fish tacos or your favorite vegetable wrap.

Nutrition

Calories: 374kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Sodium: 717mg | Fiber: 4g | Sugar: 3g