Crunchy Roast Carrot & Avocado Salad with Pepitas

 

Simple. Fresh. Easy. That’s how we do salads at JSHealth. I made this salad for a family dinner a few weeks ago and it was an absolute hit! Had to remake it for the blog. Pepitas are one of the best sources of zinc – a nutrient essential to the immune response and healthy skin and nails! Plus this salad is full of good-for-you satiating fats and lots of fibre – yay!

 

 

Crunchy Roast Carrot & Avocado Salad with Pepitas

 

Serves: 4, as a side

 

Ingredients:

 

  • 5-6 carrots
  • 1 tbsp olive oil
  • 1/2 red onion
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 avocado
  • 2 big handfuls of mixed salad leaves
  • Sea salt

 

Dressing:

 

  • 1/4 cup olive oil
  • 1 tbsp white vinegar
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard

 

Method:

 

  1. Preheat oven to 180°.
  2. Chop carrots into thin rounds and arrange on baking tray. Drizzle with olive oil and season generously with sea salt.
  3. Add carrots to the oven and roast for 30 minutes, then remove from oven. Add pepitas and return to oven for a further 15 minutes, until golden.
  4. To make the dressing, combine olive oil, vinegar, maple syrup and mustard and whisk until smooth.
  5. Slice red onion thinly and set aside. Remove stone and skin from avocado and slice.
  6. Arrange salad greens on a serving platter and scatter red onion and avocado slices. Spread roasted carrots over salad.
  7. Top with roasted pepitas and drizzle over dressing. Serve.

 

For more easy and nutritious recipes, go to www.jessicasepel.com or follow Jess on Instagram.

 

 

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