|Rainbow Carrots||127243||8 each|
|Spectrum Coconut Spray Oil||NM 744805|
|Fisher Sunflower Seeds||431627||1 Tbsp.|
|Avocado, thinly sliced||114504||1 each|
|Fresh Baby Arugula||139023||8 cups|
|Marie's White Shallot Balsamic Dressing||274339||2 Tbsp.|
Pre-heat oven to 425 degrees F.
Scrub & prep carrots, slice carrots into thick match sticks about 3-4″ in length & 1/2″ or so in diameter. Place carrots on a rimmed baking sheet and liberally spray carrots with coconut oil, toss to coat. Roast carrots in pre-heated oven for 20 minutes or until nicely roasted.
While carrots are roasting, prep avocado and place in medium mixing bowl with arugula.
Once carrots are done roasting, remove from oven – allow to cool for 1 minute then add to mixing bowl. Toss carrots with the vinaigrette and add sunflower seeds. Gently toss until all ingredients are well combined.