Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4 servings
Ingredients
For the salad:
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8 medium-sized carrots, peeled, halved lengthwise, and cut into 2-inch pieces
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1 large bulb fennel, trimmed and sliced into wedges about 2 inches long and 1/2 inch wide
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1 1/2 tablespoons neutral vegetable oil, such as safflower or grapeseed
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Coarse salt & pepper
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3/4 cup dry quinoa
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4 cups baby arugula, packed
For the dressing:
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1/2 cup fresh blueberries
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3 tablespoons apple cider vinegar
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1 scant teaspoon chia seeds
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1/2 teaspoon fine sea salt
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Dash of freshly ground black pepper
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1 teaspoon maple syrup
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1/3 cup olive or flax oil
Instructions
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Preheat the oven to 425F. Place the carrots and fennel into a large mixing bowl. Add the oil and toss the vegetables well to coat them. Place them onto a lined baking sheet and give them a generous sprinkle of coarse salt and black pepper. Transfer the sheet to the oven and roast for 30 minutes, or until the vegetables are gently browning and tender, stirring them once halfway through.
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While the vegetables roast, rinse the quinoa through a fine sieve. Place it into a pot with 1 1/2 cups water. Bring the water to a boil. Lower the heat, cover the pot, and simmer the quinoa for 13-15 minutes, or until the water has been absorbed. Remove the quinoa from heat and allow it to stand, covered, for 10 minutes. Fluff the quinoa with a fork.
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To make the dressing, blend the blueberries, vinegar, chia seeds, salt, pepper, and maple syrup in a blender on medium-high speed. As the mixture blends, drizzle in the olive oil. Once the dressing is smooth and creamy, taste it, and adjust salt and pepper as needed.
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To prepare the salad, combine the roasted vegetables, quinoa, and arugula. Divide the salad onto serving plates and top generously with the dressing. Enjoy.
Notes
Dressing will keep in an airtight container in the fridge for up to 4 days. Roasted vegetables and quinoa can be prepared up to two days in advance.
