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Roasted Carrot Salad

Happy Friday! You finally made it! And we’re here to make vb dinner a breeze tonight. No more waiting for the weekend, it’s here at last, so let’s get this show on the road. Maple roasted carrots are the sweet treat you need on this salad. Shaved summer squash we added to make you think of warm July days on this chilly December eve. The chutney has a perfect balance of apricot jam-like consistency and guajillo heat. Boring dressings are not our style, so we opted to combine the fresh, zingy flavors of mint and lime. A party in your mouth! 

Total prep time: 2 minutes


What’s in your bag:

  • One dreamy bowl
  • Roasted almonds
  • Mint + lime vinaigrette 

What you’ll need from home:

  • Nothing
  • OK, a little S+P

How to prep:

  1. Drizzle with vinaigrette.
  2. Season with S+P.
  3. Toss, toss, toss.
  4. Plop that chutney in the corner to add to each bite. 
  5. Sprinkle on your almonds.


That’s it! Dinner solved, dinner served. #weareWECO

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