Arugula and Roasted Carrot Salad with Dill

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.