The following recipe is one that would be eaten to prevent Colorectal Cancer. It contains kale and carrots, toasted pumpkin seeds.
[gdlr_styled_box content_color=”#ffffff” background_color=”#3d6817″ corner_color=”#9ada55″ ]Roasted Carrot Salad With Arugula and Pomegranate
INGREDIENTS
1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
¼ teaspoon kosher salt, more to taste
⅛ teaspoon ground black pepper, more to taste
¼ cup plus 2 tablespoons extra-virgin olive oil, more as needed
½ teaspoon ground cumin
3 ounces kale, chopped (about 3 cups)
1 fennel bulb, thinly sliced
¼ cup fresh mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Pomegranate Vinaigrette
1 tablespoon pomegranate molasses
½ tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
½ teaspoon Dijon mustard
Toasted pumpkin seeds and plain yogurt for serving. (optional)
PREPARATION
Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
Stir carrots into dressing, then gently toss with kale, fennel, and mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts.[/gdlr_styled_box]
