Carrots are rich in antioxidants to help reduce inflammation and support eye health.
Crumbled feta cheese and pepitas add even more to this salad for the perfect balance of texture and flavors.
Keep reading for our top tips and tricks to make this easy salad tonight!
Photo:Photographer: Jen Causey, Food stylist: Julian Hensarling, Prop stylist: Josh Hoggle
Peel and trim 12 ounces carrots.
Cut them in half lengthwise if they are more than 34-inch thick; otherwise, leave whole.
Roast until tender and caramelized in spots, 20 to 25 minutes.
Photographer: Jen Causey, Food stylist: Julian Hensarling, Prop stylist: Josh Hoggle
Let cool for 5 minutes.
Process until smooth, about 30 seconds.
Pour the dressing into a large serving bowl; add 8 cups kale.
Photographer: Jen Causey, Food stylist: Julian Hensarling, Prop stylist: Josh Hoggle
Using clean hands, firmly massage the greens until softened and reduced in volume, about 1 minute.
Add the carrots and gently toss to combine.
Top with 12 cup feta and 3 tablespoons pepitas.
Photographer: Jen Causey, Food stylist: Julian Hensarling, Prop stylist: Josh Hoggle
For some plant-based protein, add chickpeas or white beans.
you’re able to also swap out the pepitas for chopped toasted almonds or pecans.
This salad goes with anything from roasted chicken to salmon or tofu.
Its perfect to serve alongside a burger or stuffed veggies.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
