Honey-Roasted Carrot Salad

WITH ARUGULA & ALMONDS

Serves 12

FOR THE SALAD, TOSS:

  • 3 lbs carrots
  • 4 1/2 T EVOO
  • 1 1/2 tsp sea salt
  • 3/4 tsp ground pepper

WHISK:

  • 6 tsp each raw honey and EVOO
  • 3 tsp water
  • pinch of sea salt
  • 3/4 c sliced almonds

FOR THE VINIGRETTE, WHISK:

  • 4 ½ tsp fresh lemon juice
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3/4 c EVOO

TOSS:

  • 6 bunches Arugula (about 24 c.)

PREHEAT oven to 400°.

FOR THE SALAD, TOSS together carrots, 4 ½ T of EVOO, 1½ tsp salt, and pepper in a bowl. Spread carrots in an even layer on a large baking sheet, roast, stirring occasionally, 25 minutes.  

WHISK together honey, 6 tsp EVOO, water, and a pinch of salt in a bowl, Toss almonds with 4 ½ tsp of the honey mixture and spread the on a small baking sheet.

TRANSFER almonds to oven; pour remaining honey mixture over the carrots. Roast until carrots are tender and caramelized and almonds are dark golden, 5-7 minutes. Let almonds and carrots cool completely.

FOR THE VINAIGRETTE, WHISK together lemon juice, salt and pepper. Whisk in EVOO until incorporated.

TOSS together arugula, carrots, and almonds. Add the vinaigrette and toss salad well to combine. Serve immediately.

Recipe credit goes to CUISINE AT HOME April 2019 Issue 134. Highlighted from Melissa Clark and her book Melissa Clark's Kitchen. Modifications made.

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