Roasting carrots brings out their natural sweetness, and the cumin imparts a pleasant earthy flavor. This salad gets an extra protein boost with the addition of Greek yogurt. If pomegranate seeds are not available, use dried sweetened cranberries.

Cumin Seed Roasted Carrot & Quinoa Salad

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By Stonyfield

Ready In: 30 minutes

Level: Easy

Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

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Ingredients

1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
12 medium carrots (about 2 pounds), peeled and cut crosswise on the diagonal
2 Tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp table salt, + more as needed
1/4 tsp crushed red pepper
1/4 tsp black pepper
2 tsp apple cider vinegar
1 tsp honey
1/4 tsp table salt
2 C prepared quinoa
2 oz. arugula (about 2 cups)
3 Tbsp pomegranate seeds
3 Tbsp chopped fresh mint

directions

Step 1

Preheat the oven to 425°F.

Step 2

Toss the carrots with the oil, cumin seeds, salt, crushed red pepper and black pepper. Spread the carrots in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until the carrots are tender when pierced with the tip of a sharp knife, and the edges are brown, about 20-25 minutes.

Step 3

Transfer the carrots to a serving bowl. Add quinoa and arugula to the bowl and toss to combine.

Step 4

Briefly whisk the yogurt, cider vinegar, honey and salt. Dollop the yogurt on the carrots and quinoa.

Step 5

Garnish with pomegranate and mint.