Roasted Carrot and Blood Orange Salad with Arugula and Goat Cheese

This roasted carrot and blood orange salad is a vitamin C packed roasted carrot salad features fresh thyme, coconut flakes, arugula, and tangy goat cheese.

Ingredients:

• 1 bunch of carrots, sliced lengthwise
• 1 blood orange, peeled and chopped into cubes (remove seeds)
• 1 tangerine, peeled and chopped into cubes
• 1 navel orange, peeled and chopped into cubes
• fresh flat leaf parsley, chopped (as much as you like)
• fresh thyme, chopped (as much as you like)
• 1/3 cup shredded, unsweetened coconut
• 1 package arugula
• 2 oz of crumbled goat cheese
• 2-3 tablespoons Colavita Extra Virgin Olive Oil
• salt and pepper to taste
• Citrus Dressing (recipe follows)

Dressing: Ingredients (serves 8):

• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup Colavita Extra Virgin Olive Oil

---

Instructions:

1. Preheat the oven to 400 degrees.
2. Slice the carrots and chop the oranges. Place them on a large baking sheet.
3. Drizzle with olive oil, and sprinkle with salt, pepper and the freshly chopped thyme and parsley. Toss to coat all the fruit and vegetables evenly.
4. Place the baking sheet in the oven, and bake for about 25 minutes.
5. Place the arugula in a large salad bowl. Add the roasted vegetables and fruit. Sprinkle in the crumbled goat cheese.
6. Drizzle the salad with the citrus vinaigrette and toss to combine. Serve!

For the Dressing:

1. Combine all the ingredients in a small bowl and whisk to combine.