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Roasted Carrot Salad

adapted from Kathryne Taylor's "Moroccan Roasted Carrot, Arugula, and Wild Rice Salad" in Love Real Food

Servings: 4
Ingredients
  • 5 or 6 carrots, peeled and sliced on the diagonal 1 pound
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
salad
  • arugula with radicchio
  • goat cheese Cypress Grove or Amaltheia
  • toasted maple pepitas optional, recipe on ripefoodandwine.com
  • shelled, salted pistachios optional
lemon dressing
  • 1 teaspoon Dijon mustard Edmund Fallot
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced and mashed with a couple pinches of salt
  • several twists of black pepper
  • 2 tablespoons freshly squeezed lemon juice add vinegar if you're falling short of 2T
  • 4 tablespoons olive oil
Instructions

  1. Preheat oven 400°F, slide your sheet pan in there to get nice and hot.

  2. In a bowl, toss sliced carrots with olive oil, chili powder, cinnamon, and salt. Tumble out onto hot sheet pan and arrange in a single layer. Bake for 35 minutes, flipping the carrots halfway through cooking.

lemon dressing

  1. In a jar, whisk together the Dijon, honey or maple syrup, garlic and salt mash, black pepper, and lemon juice. Slowly drizzle in the olive oil while whisking.

compose the salad

  1. Dress arugula and radicchio with two or three spoonfuls of the dressing and place on a serving platter. Top with roasted carrots, drizzle with a bit more dressing (you'll have extra dressing for another time), and add crumbled goat cheese. If you're using a nut or seed, sprinkle those over the top.