MINT & COCONUT CARROT SALAD
Author: 
Serves: 3-4
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix carrot slices, almonds, and garlic together in a large bowl.
  3. Melt coconut oil in a saucepan over medium heat until translucent.
  4. Pour coconut oil over carrots in bowl. Stir and arrange in a single layer on a lined baking sheet. Season with salt & pepper.
  5. Bake for 20 minutes, stirring halfway through cook time.
  6. Meanwhile, prepare dressing by whisking together olive oil, apple cider vinegar, and honey.
  7. Allow carrots to cool.
  8. 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/