Roasted Carrot and Arugula Salad with Feta & Avocado
This Roasted Carrot and Arugula Salad with feta and avocado will soon become your new favorite salad! It's loaded with different flavors and textures and looks fancy, but is super easy and is a perfect dish for the fall and holiday gatherings. Or add some protein on top for a complete meal.
Roast the carrots. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots with avocado oil and salt and pepper and roast for 30 minutes until crispy and lightly browned.
While the carrots roast, make the pickled onions. In a large jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside. This can also be done a few days ahead of time.
Make the dressing. Whisk together the lemon juice, red wine vinegar, olive oil, honey, and salt and pepper in a small jar or bowl and set aside.
Toast the pumpkin seeds. Heat a small pan over medium-low heat. Add seeds and toast for 2-4 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat, salt, and set aside.
When the carrots are done, add arugula to a large bowl and pour dressing on top. Mix well to combine. Top with roasted carrots, pickled onions, feta, avocado, toasted pumpkin seeds, cilantro, and a little bit of salt and pepper (if desired) and lightly toss to combine. Enjoy!
See the post above for how to prep this salad ahead of time.