Name: Roasted Carrot Salad
Ingredients: Carrots (1.5 lbs): The star of the show! Opt for whole carrots for roasting; their natural sweetness intensifies as they caramelize in the oven. Look for firm, brightly colored carrots for the best flavor and texture.; Olive Oil (3 tablespoons): Essential for roasting, olive oil helps the carrots caramelize beautifully and adds a rich, fruity flavor. Extra virgin olive oil is recommended for its superior taste and health benefits.; Spices (1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon smoked paprika, 1/4 teaspoon turmeric): This blend of warm spices elevates the roasted carrots, adding depth and complexity. Cumin brings earthy notes, coriander adds citrusy warmth, smoked paprika provides a hint of smokiness, and turmeric lends a subtle peppery flavor and vibrant color.; Salt and Black Pepper (to taste): Seasoning is key! Salt enhances the sweetness of the carrots and balances the spices, while black pepper adds a touch of warmth and complexity. Freshly ground black pepper is always preferred for its brighter flavor.; Arugula (5 oz): Provides a peppery bite and fresh green element to the salad. Arugula’s slightly bitter flavor contrasts beautifully with the sweetness of the carrots and the richness of the dressing.; Toasted Nuts (1/2 cup, such as pecans, walnuts, or pistachios): Adds a delightful crunch and nutty flavor. Toasting the nuts enhances their aroma and texture, making them even more delicious. Pecans offer a buttery sweetness, walnuts bring a slightly bitter and earthy note, and pistachios add a vibrant green color and delicate flavor.; Dried Fruit (1/4 cup, such as cranberries or raisins): Provides a chewy texture and a touch of sweetness that complements the roasted carrots and spices. Cranberries offer a tangy-sweetness, while raisins bring a classic sweetness.; Feta Cheese (optional, 4 oz): Adds a salty, tangy, and creamy element that balances the sweetness of the carrots and the peppery arugula. If you’re dairy-free or vegan, you can omit the feta or use a plant-based feta alternative.; Fresh Herbs (1/4 cup, such as parsley or cilantro), chopped: Brings a fresh, herbaceous note to the salad. Parsley offers a clean, slightly peppery flavor, while cilantro adds a bright, citrusy note. Choose your favorite or use a combination.; Lemon Juice (3 tablespoons): Provides acidity and bright citrus flavor that cuts through the richness of the olive oil and roasted carrots. Freshly squeezed lemon juice is always best for its vibrant taste.; Olive Oil (3 tablespoons): Forms the base of the vinaigrette, adding richness and flavor. Use a good quality olive oil for the best taste.; Honey or Maple Syrup (1 tablespoon): Adds a touch of sweetness to balance the acidity of the lemon juice. Honey offers a floral sweetness, while maple syrup provides a richer, caramel-like sweetness. For a vegan option, use maple syrup.; Dijon Mustard (1 teaspoon): Emulsifies the vinaigrette and adds a subtle tangy flavor and depth. Dijon mustard’s sharpness complements the other flavors beautifully.; Garlic (1 clove), minced: Adds a pungent and savory note to the vinaigrette. Freshly minced garlic provides the most intense flavor.; Salt and Black Pepper (to taste): Seasons the vinaigrette and enhances all the flavors. Adjust to your preference.

Ingredients

Here’s what you’ll need to create this vibrant and flavorful roasted carrot salad:

Carrots (1.5 lbs): The star of the show! Opt for whole carrots for roasting; their natural sweetness intensifies as they caramelize in the oven. Look for firm, brightly colored carrots for the best flavor and texture.
Olive Oil (3 tablespoons): Essential for roasting, olive oil helps the carrots caramelize beautifully and adds a rich, fruity flavor. Extra virgin olive oil is recommended for its superior taste and health benefits.
Spices (1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon smoked paprika, 1/4 teaspoon turmeric): This blend of warm spices elevates the roasted carrots, adding depth and complexity. Cumin brings earthy notes, coriander adds citrusy warmth, smoked paprika provides a hint of smokiness, and turmeric lends a subtle peppery flavor and vibrant color.
Salt and Black Pepper (to taste): Seasoning is key! Salt enhances the sweetness of the carrots and balances the spices, while black pepper adds a touch of warmth and complexity. Freshly ground black pepper is always preferred for its brighter flavor.
Arugula (5 oz): Provides a peppery bite and fresh green element to the salad. Arugula’s slightly bitter flavor contrasts beautifully with the sweetness of the carrots and the richness of the dressing.
Toasted Nuts (1/2 cup, such as pecans, walnuts, or pistachios): Adds a delightful crunch and nutty flavor. Toasting the nuts enhances their aroma and texture, making them even more delicious. Pecans offer a buttery sweetness, walnuts bring a slightly bitter and earthy note, and pistachios add a vibrant green color and delicate flavor.
Dried Fruit (1/4 cup, such as cranberries or raisins): Provides a chewy texture and a touch of sweetness that complements the roasted carrots and spices. Cranberries offer a tangy-sweetness, while raisins bring a classic sweetness.
Feta Cheese (optional, 4 oz): Adds a salty, tangy, and creamy element that balances the sweetness of the carrots and the peppery arugula. If you’re dairy-free or vegan, you can omit the feta or use a plant-based feta alternative.
Fresh Herbs (1/4 cup, such as parsley or cilantro), chopped: Brings a fresh, herbaceous note to the salad. Parsley offers a clean, slightly peppery flavor, while cilantro adds a bright, citrusy note. Choose your favorite or use a combination.

For the Lemon Vinaigrette:

Lemon Juice (3 tablespoons): Provides acidity and bright citrus flavor that cuts through the richness of the olive oil and roasted carrots. Freshly squeezed lemon juice is always best for its vibrant taste.
Olive Oil (3 tablespoons): Forms the base of the vinaigrette, adding richness and flavor. Use a good quality olive oil for the best taste.
Honey or Maple Syrup (1 tablespoon): Adds a touch of sweetness to balance the acidity of the lemon juice. Honey offers a floral sweetness, while maple syrup provides a richer, caramel-like sweetness. For a vegan option, use maple syrup.
Dijon Mustard (1 teaspoon): Emulsifies the vinaigrette and adds a subtle tangy flavor and depth. Dijon mustard’s sharpness complements the other flavors beautifully.
Garlic (1 clove), minced: Adds a pungent and savory note to the vinaigrette. Freshly minced garlic provides the most intense flavor.
Salt and Black Pepper (to taste): Seasons the vinaigrette and enhances all the flavors. Adjust to your preference.

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Instructions

Follow these simple steps to create a delicious and vibrant Roasted Carrot Salad:

Prepare the Carrots: Preheat your oven to 400°F (200°C). Wash and peel the carrots. You can either chop them into 1-inch thick rounds or halve or quarter them lengthwise if they are thicker. Uniformly sized pieces will ensure even roasting.
Season the Carrots: In a large bowl, toss the chopped carrots with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and black pepper. Ensure the carrots are evenly coated with the oil and spices for maximum flavor and even roasting.
Roast the Carrots: Spread the seasoned carrots in a single layer on a baking sheet. Avoid overcrowding the pan, as this can steam the carrots instead of roasting them. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through to ensure even cooking and browning on all sides. You should be able to easily pierce them with a fork when they are done.
Toast the Nuts (Optional but Recommended): While the carrots are roasting, toast the nuts. You can do this in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, or in the oven alongside the carrots for the last 5-7 minutes. Watch them closely as they can burn quickly. Toasting enhances their flavor and texture.
Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the lemon juice, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the vinaigrette is emulsified and smooth. Taste and adjust seasonings as needed. You can also shake all ingredients together in a jar with a tight-fitting lid.
Assemble the Salad: Once the roasted carrots are slightly cooled, place the arugula in a large salad bowl. Add the roasted carrots, toasted nuts, dried fruit, and feta cheese (if using) on top of the arugula.
Dress and Serve: Drizzle the lemon vinaigrette over the salad. Start with about half of the dressing and add more to taste, ensuring not to overdress the salad. Gently toss everything together to combine, being careful not to bruise the arugula. Garnish with fresh chopped herbs and serve immediately or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 300
Fiber: 7