MINT & COCONUT CARROT SALAD
Author: Rachel Schultz
Serves: 3-4
- 2 pounds carrots, sliced
- ¼ cup almonds, sliced
- 2 cloves garlic, minced
- 2 tablespoons coconut oil
- ½ cup feta
- ¼ red onion, sliced very thinly
- ¼ cup dried cherries
- ¼ cup coconut, shredded
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Mint, sliced
- Salt & pepper
- Preheat oven to 400 degrees.
- Mix carrot slices, almonds, and garlic together in a large bowl.
- Melt coconut oil in a saucepan over medium heat until translucent.
- Pour coconut oil over carrots in bowl. Stir and arrange in a single layer on a lined baking sheet. Season with salt & pepper.
- Bake for 20 minutes, stirring halfway through cook time.
- Meanwhile, prepare dressing by whisking together olive oil, apple cider vinegar, and honey.
- Allow carrots to cool.
- Top with dressing, red onion, dried cherries, feta, and mint slices.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/07/21/mint-coconut-carrot-salad/
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