Roasted Carrots and Avocado Salad



  • 4 large carrots, cut lengthwise into quarters
  • 1 avocado
  • 1 small handful pumpkin seeds
  • 1/2 cup broccoli sprouts
  • 1 head of escarole (or other salad green, like romaine or spinach)
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 tbsp cumin
  • 1 tsp red pepper flakes
  • sea salt and fresh black pepper to taste


1.Preheat oven to 375.  Cut carrots lengthwise and place in a mixing bowl.  Add 1/2 – 1 tbsp olive oil, cumin, red pepper flakes, salt and pepper and toss until carrots are evenly coated.

2.Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned.  Give carrots a stir halfway through.

3. While carrots cook, wash greens, slice avocado thinly, toast pumpkin seeds (if you like, I kept mine raw).

4. Prepare simple lemon dressing by mixing lemon juice with 1 Tbsp olive oil and salt and pepper to taste.

5. Remove carrots from oven, assemble salad and dress.


Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 420

Fat: 33g

Trans Fat: 5g

Cholesterol: 0mg

Sodium: 110mg

Carbohydrates: 28g

Fiber: 11g

Sugars: 8g

Protein: 9g