carrot salad with citrus cumin dressing

Carrots were my favorite vegetable as a child. Scratch that, they were the only vegetable I liked as a child. And, for the 5 months earlier this year when I stopped eat sugars cold-turkey (seriously? I did that?) the natural sweetness of carrots was so much stronger, eating one was like a dessert.

This salad was an ideal lunch today. Filling, original, and flavorful, but still light and healthy. Plus, leftovers hold better than lettuce based salads – even with dressing.

Carrot Salad with Citrus Cumin Dressing
Serves 3-4

4 boneless, skinless chicken breasts, sliced
3 pounds carrots, peeled and thinly sliced
1 avocado, cubed
2 ounces goat cheese, crumbled
1 orange, juiced
1 lemon, juiced
1/3 cup olive oil
1/2 teaspoon cumin
Salt & pepper

Preheat oven to 375 degrees. Spread sliced carrots into an even layer on two lined baking sheets.

Roast in oven for 15 minutes. Meanwhile, prepare dressing by whisking together orange juice, lemon juice, olive oil, cumin, salt & pepper.

Transfer carrots into a dish with avocado and chicken.

Top with dressing and goat cheese.

carrot salad with citrus cumin dressing

 

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Author: Rachel Schultz

Serves: 3-4

Ingredients

• 4 boneless, skinless chicken breasts, sliced
• 3 pounds carrots, peeled and thinly sliced
• 1 avocado, cubed
• 2 ounces goat cheese, crumbled
• 1 orange, juiced
• 1 lemon, juiced
• ⅓ cup olive oil
• ½ teaspoon cumin
• Salt & pepper

Instructions

1. Preheat oven to 375 degrees. Spread sliced carrots into an even layer on two lined baking sheets.
2. Roast in oven for 15 minutes. Meanwhile, prepare dressing by whisking together orange juice, lemon juice, olive oil, cumin, salt & pepper.
3. Transfer carrots into a dish with avocado and chicken.
4. Top with dressing and goat cheese.

3.2.1230

Modified from A Cozy Kitchen.