Cumin-Coriander Roasted Carrots with Pomegrante and Avocado

This salad is so good – the roasted carrots with the creamy Avocado – perfect!

Ingredients:
20 carrots
2 tbsp olive oil
2 tsp cumin, ground
1 1/2 tsp corriander, ground
1 tsp chili flakes
salt and pepper
2 ripe avocados
1/4 c walnuts, toasted
4 c spinach
cilantros

1 c greek yogurt
1 clove garlic, minced
1/4 c pomegrante seeds

Dressing:
1 tbsp pomegranate molasses
1 clove garlic, minced
1/4 tsp dijon
1/3 c oliveoil
1/4 tsp honey
1/4 tsp lemon juice

Combine dressing ingredients in a small jar, shake to combine.

Stir together the yogurt, garlic and Pom seeds and set aside.

Preheat oven to 400. Place carrots in a single layer. Toss with olive oil, spices and season with salt and pepper. Bake for 30 minutes turning a couple times. 

Toss the spinach with a little dressing to coat. Top with avocado, walnuts, carrots and yogurt sauce.

Serves 6.

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