SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGETARIAN
5-INGREDIENT, 30 MINUTES OR LESS
Arugula, also called rucola, salad rocket, or Italian cress, is a crunchy, peppery green belonging to the cruciferous family. This vibrant salad has roasted carrots that taste lightly sweet and toasted pumpkin seeds that offer a satisfying crunch. The honey-thyme drizzle on the carrots and seeds is spread throughout the salad with a light olive oil dressing.
½ teaspoon thyme
1 teaspoon honey
1 teaspoon avocado oil
2 large carrots, cut into thin coins
3 tablespoons unsalted pumpkin seeds
4 cups arugula
2 teaspoons extra-virgin olive oil
Freshly ground black pepper
1
.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
.
In a medium mixing bowl, mix the thyme, honey, and avocado oil. Add the carrots and pumpkin seeds to the bowl and toss to coat with the mixture. Transfer them to the prepared baking sheet and roast in the oven for 15 minutes, until the carrots are fork-tender.
3
.
Divide the arugula and carrot-and-seed mixture into two bowls for serving. Drizzle with the olive oil and add pepper to taste.
MAKE IT EASIER TIP:
To shave 10 minutes from this recipe, consider using 1 cup of shredded matchstick carrots to the pumpkin seed and spice mixture and sautéing it all with 1 teaspoon of avocado oil for 3 minutes.
Per serving:
Calories: 176; Total fat: 12g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 64mg; Potassium: 498mg; Magnesium: 109mg; Carbohydrates: 14g; Sugars: 7g; Fiber: 4g; Protein: 6g; Added sugar: 3g; Vitamin K: 56mcg