Salads don't have to be boring and they don't have to equal lettuce! This autumn salad takes everything we love about fall veggies and delivers a hearty vegetarian-friendly meal, perfect for any menu. Roasted carrots and fresh avocado give this salad the warmth of fall mixed with a fresh bite!
Ingredients
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1/4 cup plus 2 tablespoons extra-virgin olive oil – SGC# 065312
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3 tablespoons fresh grapefruit juice – SGC# 192045
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2 teaspoons finely grated grapefruit zest – SGC# 192045
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1 1/2 teaspoons ground coriander – SGC# 171373
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Kosher salt – SGC# 052100
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Freshly ground pepper – SGC# 169540
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1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds – SGC# 192260
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1/4 cup roasted almonds, chopped – SGC# 052458
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1/3 cup chopped parsley – SGC# 193136
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2 medium Hass avocados, peeled and cut into wedges – SGC# 162609
Step 1
Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
Step 2
On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender. Season with salt and pepper.
Step 3
Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley. Transfer the carrots to a platter along with the avocados. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.
