So... this was my attempt at healthy eating today before heading out for a fun play day. Let's just say that once I left my house, that attempt was immediately counteracted by what I ate and drank all day... worth every last, delicious morsel!
Roasted Carrot and Citrus Salad
- 1 large carrot, peeled and cut into equal-size pieces
- 1/4 avocado, diced
- 1 tangerine, segmented and juice reserved
- 1 c. arugula or other greens
- 1/4 c. quinoa, cooked to instructions
- olive oil
- pinch of cumin seeds
- pinch of crushed red pepper
Preheat the oven to 350 degrees. Scatter the carrots on a baking sheet and drizzle them with olive oil. Season the with salt, pepper, the cumin and red pepper. Roast in the oven until fork-tender; approximately 25-30 minutes.
In a small bowl, whisk together the tangerine juice and olive oil. Whisk in the avocado, letting it break up in the dressing. Season with salt and pepper.
Plate the greens. Arrange the tangerine segments along the side and top with the quinoa and carrots. Drizzle with the avocado vinaigrette.