Roasted Veggie Curry Salad

Warm spices and pomegranate seeds make this one feel a little more special — great for when you want a salad that still feels like a full experience.

Ingredients

• 1 lb rainbow carrots, roasted

• 1 cup chickpeas, drained and rinsed

• 1/4 cup toasted almonds

• Fresh cilantro, chopped

• 1/4 cup pomegranate seeds

Curry Dressing

• 1 tsp curry powder

• 1/2 tsp ground cumin

• Juice of 1 lemon

• 1 tbsp maple syrup

• 1 clove garlic, minced

• 3 tbsp olive oil

• Salt to taste

Instructions

1. Roast rainbow carrots at 400°F with olive oil, salt, and pepper until tender, about 20-25 minutes.

2. Whisk together curry powder, cumin, lemon juice, maple syrup, garlic, olive oil, and salt for the dressing.

3. Toss roasted carrots and chickpeas with the curry dressing.

4. Top with toasted almonds, fresh cilantro, and pomegranate seeds.

Warm spice, bright citrus, and a little crunch and sweetness from the pomegranate — this one's a flavor bomb in the best way.