Ingredients:
4-5 Carrots, peeled and cut into sticks
4 cups Arugula
2 tbsp Fresh Dill, chopped
1/4 cup Husk Cherries, halved
1/4 cup Cherry Tomatoes, halved
1 tbsp Olive oil
1 tbsp Balsamic vinegar
Salt and pepper to taste
Instructions:
Preheat oven to 400°F. Toss carrots with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
In a bowl, combine arugula, dill, husk cherries, and cherry tomatoes.
Once carrots are roasted, add them to the salad mix.
Drizzle with balsamic vinegar and toss to combine.
Serve as a light side or add grilled chicken for a full meal.
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