Roasted Carrot and Quinoa Salad

A vibrant and nutritious main dish salad featuring roasted carrots and quinoa, tossed with a tangy lemon vinaigrette.

Steps

1. Preheat the oven to 400°F (200°C). 2. Toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. 3. In a large bowl, combine the cooked quinoa, mixed salad greens, roasted carrots, feta cheese, parsley, and walnuts. 4. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and pepper to make the dressing. 5. Drizzle the dressing over the salad and toss gently to coat. 6. Serve the salad as a main dish or as a side with grilled chicken or fish.

- 2 medium carrots, peeled and sliced - 1 cup cooked quinoa - 2 cups mixed salad greens - 1/4 cup crumbled feta cheese - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped walnuts - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon honey - Salt and pepper to taste