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Roasted Rainbow Carrot Salad with Cranberries, Pistachios and Honey Mustard Vinaigrette
A CLEAN BAKE15Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. carrots (fresh rainbow, peeled and sliced)
- 3 Tbsp. olive (or other healthy oil)
- 1/2 tsp. fine sea salt
- 1/2 lb. baby greens (about 10 cups, loosely packed mixed)
- 1 cup fresh cranberries (washed and dried)
- 4 oz. fresh goat cheese (crumbled, optional)
- 1/2 cup shelled pistachios (roasted and salted)
- 2 mandarin oranges (peeled and separated into slices)
- 1/2 cup Dijon mustard (good quality)
- 2 Tbsp. honey (or to taste)
- 2 Tbsp. olive oil
- 1/4 cup water
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/2 tsp. coarsely ground black pepper
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