Roasted Carrots with Pomegranate Arils

Roasted Carrots with Pomegranate Arils

This roasted carrot salad includes barley and feta cheese and is topped with pomegranate arils and micro greens. It's easy to prepare just make the barley up to a week in advance and store in the refrigerator. Same with the carrots - roast on the weekend and store in the refrigerator. The day of just assemble the barley and carrots - microwave if you want it warm - and top with pomegranate arils, feta cheese and micro greens. This "salad" can also be served as a side dish or stands on its own easily.

© 2018 Barbara Wrigley McDevitt ~ South Florida ~ Minneapolis, Minnesota Food Photographer