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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.

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