Roasted Carrots and Red Onion Salad with Fennel and Cilantro
1/2 cup sliced Carrots
1 large Onion
1/4 cup, sliced Fennel
1 tsp canna-oil
2 tsp Olive oil
1 tbsp Sunflower seeds
1/4 tsp Paprika
1/2 tbsp Red wine vinegar
1/2 tbsp Lemon juice
1 tsp, ground Cumin
1/2 tbsp Fresh cilantro
Preheat oven to 425. Chop veggies in even sized pieces. Place chopped carrots, onions and fennel on a rimmed baking sheet. Drizzle with 2 tsp Olive oil, and season with salt and pepper. Roast, toss occasionally, until golden and tender, 25-30 minutes should do it. Let cool.
Meanwhile, cook sunflower seeds, cumin, paprika, and remaining 1 tsp canna-oil in a small skillet over medium heat, stirring often, until oil is bubbling lightly and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and add cilantro for garnish on top.
This dish can be made 3 hours ahead. Store at room temperature covered with plastic wrap. *This dish has approx. 16mg in this recipe based on the original canna butter/canna-oil recipe.