The inspiration for this recipe comes from the latest edition of Bon Appetit magazine and is for a delicious roasted carrot and onion salad with spring greens, fresh feta cheese and avocado.
In this delicious salad the flavors come from roasted onions and carrots. Both these vegetables taste phenomenal when roasted – the carrots get sweeter, and the onions caramelize with a slight char. Then accompanied with feta, spring greens and avocado all the salad needs is a light dressing.
The dressing is a very simple vinaigrette – honey dijon mustard with honey and fresh lemon juice, olive oil, salt and pepper. Pump up the salad with eggs, chick peas or bulgur, or farro for a hearty spring inspired salad. Give it a try!
Roasted Carrot and Onion Salad
with inspiration from spring edition of Bon Appetit magazine
4-6 medium carrots peeled and sliced in long pieces
1 large onion cut into big chunks
1 garlic clove sliced
1 bag of mixed greens
Feta cheese as much as you want
1 Avocado sliced and drizzled with lemon juice.
Salt and black pepper
Lemon Honey dijon mustard vinaigrette ingredients
Preheat oven to 450F. Toss the carrots and onions in 1 tbsp olive oil with the garlic clove. Sprinkle a touch of salt and black pepper. Roast for 20-30 minutes until carrots are tender. Set aside.
Place the roasted carrots and onions with the spring greens. Cut the avocado and feta cheese and add to the greens. Sprinkle salt and pepper on the feta and avocado and eggs if using. Cover and refrigerate until ready to serve.
Right before serving drizzle with vinaigrette and toss together. Serve right away.
Happy Easter 🥕 🥚🐇!