Harissa Roasted Carrots and Arugula Salad

original source

Servings: 4	Preparation: 45 Minutes
Equipment	Tools
Stove Oven	Baking Sheet Small Pan Cutting Board Large Bowl Peeler Medium Knife Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 10
Salad 1 pound Carrots (sliced) 1 1/2 tbsp Olive Oil 1/2 tsp Salt Pepper (to taste) 1 tbsp Harissa 5 oz Baby Arugula 4 oz Goat Cheese 1/4 cup Dried Cherries 2 tbsp Toasted Sunflower Seeds Dressing 2 tbsp Balsamic Vinegar 1/2 tsp Salt Pepper (to taste) 1 1/2 tbsp Olive Oil

Preheat the oven to 400°F. Peel and slice the carrots into thin 2 inch sticks. Put the carrots on the baking sheet and pour on the olive oil. Add the salt, pepper and harissa to the carrots and disperse evenly with your hands making sure all the carrots are well coated. (You want a lot of flavor in each bite.) Wash your hands and put the carrots in the oven and cook until they are soft enough to poke a knife all the way through. 15 to 40 minutes. While the carrots are in the oven, put the sunflower seeds in a pan and toast. Put the arugula in a large bowl and pour on the dressing. Crumble the goat cheese atop the salad. Sprinkle the dried cherries over the salad. When the carrots are out of the oven and cool, place them on the salad. Top the salad with the toasted sunflower seeds.