Roasted and Raw Carrot Salad with Hazelnuts and Arugula recipes

Roasted and Raw Carrot Salad with Hazelnuts and Arugula recipes
11 Ingredients
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • salt
  • freshly ground pepper
  • 2 tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces
  • 1 1/2 pounds young carrots, shaved into ribbons
  • 2 cups arugula
  • 1/4 cup chopped toasted hazelnuts
Nutrition
404
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free, gluten-​free
     

Fat

39% 26

Saturated

16% 3

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 3

Carbs

15% 44

Carbs (net)

- 33

Fiber

43% 11

Sugars

- 25

Sugars, added

- 9

Protein

9% 5

Cholesterol

- 0

Sodium

39% 935

Calcium

15% 147

Magnesium

15% 61

Potassium

26% 1203

Iron

11% 2

Zinc

10% 1

Phosphorus

22% 151

Vitamin A

317% 2853

Vitamin C

25% 22

Thiamin (B1)

23% 0

Riboflavin (B2)

17% 0

Niacin (B3)

22% 4

Vitamin B6

40% 1

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

42% 6

Vitamin K

59% 71
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