Roasted And Raw Carrot Salad With Hazelnuts And Arugula Food

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

Steps:

• Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
• In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
• Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

MAPLE-ROASTED CARROT SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
• Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
• In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

ROASTED AND RAW CARROT SALAD WITH HAZELNUTS AND ARUGULA

Steps:

• Preheat oven to 450°F.
• In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.
• In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.
• Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Steps:

• Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
• In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
• Shortly before serving, toss the salad with the dressing.