Roasted meats or vegetables are well known as a hearty entree or decadent side dish. Nevertheless, you might find this method surprisingly satisfying in a lighter spring or summer dish. Try roasted vegetables in a salad, like this recipe for Roasted Carrot Salad.
Raw carrots are a popular ingredient in salad, general sliced or shredded. However, as with anything roasted, this style of preparation yields considerably more flavor than in its raw form. This step obviously is the most time-consuming of this recipe (especially considering it's best to let the carrots cool completely), so be sure to prep your roasted carrots at least an hour in advance.
For this Roasted Carrot Salad, combine the roasted veggies with a variety of fresh ones, including radish, avocado and broccoli sprouts on a bed of romaine lettuce. Top the salad with lightly salted sunflower seeds and a basic vinaigrette dressing (either purchased, or try a simple one such as this lemon vinaigrette recipe by Martha Stewart).
Whether you are recovering from an indulgent Mardi Gras, gave up meat for Lent or you are looking ahead to an active summer, enjoy a light meal like this Roasted Carrot Salad!
- 1 (1-lb) bag baby carrots
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 radishes, thinly sliced and halved
- 2 avocados, thinly sliced
- 1 package broccoli sprouts
- 1 tbsp sunflower seeds
- 1 package romaine lettuce
- Lemon vinaigrette dressing
Preheat oven to 400 degrees. In a bowl, toss the carrots with the extra virgin olive oil, salt and pepper. Spread evenly across a large baking dish or cookie sheet. Roast for thirty minutes, or until carrots are soft when pierced with a fork.
Once carrots have cooled, assemble the salad. Distribute the lettuce amongst four plates. Divide the radish, broccoli sprouts and sunflower seeds over lettuce. Next, apply a spiral pattern of avocado slices in the center of each salad, finished with another spiral of roasted carrots.
Drizzle with lemon vinaigrette dressing; serve immediately.