Salad Of Roast Carrots Apple Lentils With Chilli Preserved Lemons Food

ROASTED CARROT SALAD

Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

ROASTED CARROT, ROCKET & LENTIL SALAD

Roasted carrot, rocket & lentil salad image

A vibrant and substantial salad for two that's rich in calcium, fibre and 4 of your 5-a-day. With toasted cumin, honey and mustard it's rich in flavour too!

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Side dish, Starter

Time 45m

Number Of Ingredients 11

Ingredients

300g carrots , peeled and sliced lengthways
3 tbsp extra virgin olive oil
½ tsp cumin seeds
1 lemon , zested and juiced
½ tsp honey
½ tsp wholegrain mustard
250g ready-cooked lentils
¼ cucumber , chopped
80g rocket , washed
1 avocado , sliced
50g feta , crumbled

Steps:

Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.

Nutrition Facts : Calories 596 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium

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