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Warm Carrot Salad
Recipes
Warm Carrot Salad
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 (12 oz) bag rainbow baby carrots
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 (8.5 oz) pouch cooked quinoa and brown rice blend
  • ¼ cup raspberry (or pomegranate) dressing
  • ¼ cup sliced green onions

Steps

    1. Preheat oven to 375°F. Line baking sheet with foil. Trim stems from carrots and cut diagonally into ½-inch-thick slices.
    2. Whisk oil, honey, salt, and pepper in large bowl; add carrots and toss to coat. Arrange carrots in single layer on baking sheet and bake 10–12 minutes or until tender and beginning to brown.
    3. Heat quinoa blend following package instructions; place in large serving bowl. Add carrots and dressing and toss to coat. Top with onions. Serve.

Amount per ¼ recipe serving: Calories 220, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 720mg, Total Carb 37g, Fiber 4g, Sugars 14g, Protein 4g, Calc 2%, Vitamin A 270%, Vitamin C 15%, Iron 6%