How To Make Roasted Carrot, Spelt, Fennel & Blood Orange Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 lb carrots, peeled and cut into bite-sized chunks
- 1 cup spelt grains
- 1 fennel bulb, thinly sliced
- 2 blood oranges, segmented
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the carrots with 1 tablespoon of olive oil, honey, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
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While the carrots are roasting, cook the spelt according to the package instructions. Drain and set aside.
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In a separate bowl, whisk together the remaining tablespoon of olive oil with salt, pepper, and the juice of one blood orange.
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In a large serving bowl, combine the roasted carrots, cooked spelt, sliced fennel, blood orange segments, and chopped parsley. Drizzle the dressing over the salad and gently toss to combine.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 235kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 154mg
- Total Carbohydrates : 40g
- Dietary Fiber : 9g
- Sugar : 11g
- Protein : 5g
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