April 24th, 2024
Recipes
Arugula Salad with Roasted Carrots and Artichoke
Valentina P
- Difficulty
•
- Time 30"
This Arugula Salad with Roasted Carrots and Artichokes is so easy and fancy-looking! Healthy veggies, grains, and greens in simple olive oil and lemon dressing.
How To MakeDiet Type: Plant-based
Shopping List
- 3 handfuls arugula
- 2 cups cooked grain blend (Note 1)
- 8 ounces carrots
- 4 ounces marinated artichoke hearts
- 3 tablespoons extra-virgin olive oil (more for roasting)
- 1 1/2 tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 420 degrees Fahrenheit.
- Step 2: Wash and dry the carrots and cut them into wedges, about 3 inches long. Peeling is optional. Each piece should be about the size of a finger. Toss the carrots with a little olive oil. Season with salt and pepper.
- Step 3: Spread the oiled carrots on a baking sheet in a single layer. Roast for 20 to 25 minutes, turning over halfway through cooking time. They should be caramelized and fork-tender.
- Step 4: Transfer the carrots to a large bowl. Add the arugula, cooked grains, and drained artichoke hearts. Stir together the olive oil and lemon juice and pour in a splash. Season with salt and pepper and stir everything together.
- Serve: Divide onto plates and enjoy with more olive oil and lemon drizzled on top, to taste.
Recipe Notes
Note 1: You can use any pre-made grain blend you prefer (available in pouches in most grocery stores). We usually get something like this one.
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Arugula Salad with Roasted Carrots and Artichoke
PT30M 3 handfuls arugula 2 cups cooked grain blend (Note 1) 8 ounces carrots 4 ounces marinated artichoke hearts 3 tablespoons extra-virgin olive oil (more for roasting) 1 1/2 tablespoons lemon juice salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
