Roasted Spiralized Carrot, Feta and Toasted Walnut Salad

• Vegetarian
• Gluten free

• Produce

  • 5 Carrots, large
  • 1 Zucchini

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 10 Walnuts

• Dairy

  • 2 tbsp Feta cheese

Found on alyssaandcarla.com

Description

Ingredients

• 5 to 6 large carrots, spiralized
• 1 zucchini, spiralized
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons feta cheese, crumbled
• 10 to 12 walnuts

Directions

• Pre-heat oven to 400 degrees. Add spiralized carrots, spiralized zucchini, olive oil, and balsamic vinegar into a bowl. Toss to coat. Sprinkle in salt and pepper and toss again. Spread out carrots on a baking sheet lined with parchment paper. Roast for 7 to 8 minutes. While the carrots are roasting, toast the walnuts in a frying pan. Remove the carrots from the even- they should still have a slight crunch to them. Transfer carrots to a serving bowl, top with crumbled feta and walnuts.