Publix Aprons

Warm Carrot Salad

Warm Carrot Salad
Total Time:
25 minutes


Nonstick aluminum foil
2 (6-oz) bags fresh baby rainbow carrots
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (8.5-oz) pouch precooked quinoa/brown rice blend
1/4 cup pomegranate (or raspberry) dressing
1/4 cup presliced green onions


  1. Preheat oven to 375°F. Line baking sheet with foil. Trim stem ends off carrots and cut diagonally into 1/2-inch thick slices.
  2. Whisk oil, honey, salt, and pepper in large bowl; add carrots and toss to coat. Arrange carrots in single layer on baking sheet. Bake 10–12 minutes or until carrots are tender and begin to brown slightly.
  3. Prepare quinoa following package instructions. Place quinoa in large serving bowl. Add carrots and dressing and toss to coat. Top with onions. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 220kcal; FAT 7.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 390mg; CARB 37g; FIBER 4.00g; SUGARS 14g; PROTEIN 3g; CALC 2%; VIT A 270%; VIT C 15%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star