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This Roasted Carrot Salad is super delicious!! Although I made it to accompany the chicken my husband was cooking on the grill, this flavorful dish was the star of the evening.

ROASTED CARROT SALAD WITH SPICY CUMIN VINAIGRETTE

roasted carrot salad with spicy cumin vinaigrette

SPICY CUMIN VINAIGRETTE

1 tablespoon apple-cider vinegar

1/2 teaspoon finely chopped garlic

1/8 teaspoon salt

1/2 teaspoon cumin seeds, toasted and crushed

1/2 teaspoon Dijon mustard

1/4 teaspoon honey

1/8 teaspoon ground red pepper

2 tablespoons olive oil

1 (15-ounce) can chickpeas, rinsed and drained

ROASTED CARROT SALAD

1 pound carrots, peeled, halved lengthwise and cut into 1/3-inch slices

3 cloves garlic, smashed

1 tablespoon olive oil

1 teaspoon cumin seeds

1/2 teaspoon salt

1 cup walnut halves, toasted and chopped

1/4 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

FOR VINAIGRETTE

In a large bowl, combine vinegar, garlic, and salt. Let stand for 2 minutes. Whisk in crushed cumin seeds, Dijon mustard, honey and ground red pepper. Add olive oil in a slow steady stream, whisking constantly, until combined. Stir in chickpeas, set aside.

FOR SALAD

Heat oven to 400F. On a rimmed baking sheet, toss carrots, garlic, olive oil, cumin seeds and salt together. Spread in a single layer, and bake for 20 to 25 minutes or until vegetables are browned and tender. Transfer carrots to chickpea mixture, tossing to combine. Add walnuts, feta, cilantro and mint, tossing gently to coat. Season to taste with salt, serve warm or at room temperature.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, September/October 2015

www.celebratemag.com/

 

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