Amie Valpone’s Simple And Nourishing Arugula & Roasted Carrot Salad

After years of struggling with debilitating symptoms and chronic illnesses, Amie Valpone uncovered the underlying cause of her unrest. Now this best selling author of, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, Editor-in-Chief of The Healthy Apple, and Be Well recipe contributor is sharing her story and insight through healthy meals that nourish and heal…

Roasted carrots add a sweet touch to this simple arugula salad. If your carrots are thick and large, be sure to roast them longer until they are tender. If your carrots are thin and small, they will not need as much time. Please keep an eye on your carrots! I created this dressing when I was trying to get more protein into my lifestyle after I had Lyme disease and needed to support my liver with protein but wanted a plant-based option. This hummus dressing is hearty and delicious and compliments these roasted vegetables as a delicious side dish.

Amie Valpone's Simple And Nourishing Arugula & Roasted Carrot Salad
Serves: Serves 4
  • Salad
  • 1 large head cauliflower (or broccoli), cut into 1 inch florets
  • 6 large carrots, ends trimmed and peeled
  • 2 Tbsp. extra-virgin olive oil, divided
  • Sea salt and freshly ground pepper, to taste
  • 4 cups arugula
  • 1 small head red cabbage, thinly sliced
  • 1 ripe pear, thinly sliced
  • 2 Tbsp. almonds
  • Dressing
  • ½ cup hummus (your favorite hummus store bought or homemade)
  • 4 Tbsp. water
  • Juice of 1 large lemon
  • Sea salt and pepper, to taste
  1. Preheat the oven to 425 degrees F. Prepare two large rimmed baking sheets with parchment paper.
  2. Place the cauliflower on one prepared baking sheet and the carrots on the other prepared baking sheet. Drizzle the cauliflower with 1 Tbsp. oil and the carrots with the remaining 1 Tbsp. oil. Sprinkle both with sea salt and pepper and use your hands to ensure the oil, salt and pepper are coating the cauliflower and carrots.
  3. Roast the cauliflower for 18 minutes or until tender and golden brown.
  4. Roast the carrots for 25 minutes or until they’re tender. If your carrots are large, they may need more time roasting. Thinner carrots will need less time roasting.
  5. Remove the veggies from the oven and set aside for 5 minutes.
  6. Meanwhile, in a large bowl, combine the arugula, cabbage, pear and almonds. Add the roasted cauliflower and carrots.
  7. Combine all the dressing ingredients in a small bowl and whisk until combined. Drizzle the dressing over the salad, toss to combine and serve immediately.

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