Summer's Best Potluck Dish: Three Bean Salad

Caramelized Roasted Carrot Salad with Orange-Balsamic Vinaigrette

A carrot salad may not sound sexy, but don’t let this one fall under your radar. It is an impressive mélange of flavors and textures, yet is simple to put together and can be made ahead of time for serving guests. Just place all the salad ingredients in your bowl, make your dressing (separate jar), and refrigerate both until ready to toss together and serve. I like to make my own parmesan cheese crisps as it is a simple thing to do and store-bought crisps can be expensive, but they are easily found at grocery stores, if you prefer.

Caramelized Roasted Carrot Salad with Orange-Balsamic Vinaigrette

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
A carrot salad may not sound sexy, but don't let this one fall under your radar. It is an impressive mélange of flavors and textures, yet is simple to put together and can be made ahead of time for serving guests. Just place all the salad ingredients in your bowl, make your dressing (separate jar), and refrigerate both until ready to toss together and serve. I like to make my own parmesan cheese crisps as it is a simple thing to do and store-bought crisps can be expensive, but they are easily found at grocery stores, if you prefer.
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Servings 4

Ingredients
 

For the salad:

  • 5 large carrots
  • juice of ½ of a navel orange
  • 2 tbsp maple syrup
  • 1 head of butter lettuce, or green or red leaf, washed and spun dry
  • 2 tablespoons dried cranberries
  • ½ cup parmesan cheese crisps, homemade or store-bought

For the dressing

  • 2 tablespoons orange juice, from the other half of the orange
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, finely grated
  • pinch allspice
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 3 tablespoons extra virgin olive oil

Instructions
 

  • Preheat your oven to 375 F. Cut carrots into 2-inch long pieces, and halve those pieces lengthwise or quarter large. Place on a baking sheet and toss with 1 tablespoon olive oil and a sprinkle of salt. Roast until soft, 30 minutes or so. After the carrots are soft and cooked through, remove the pan from the oven and pour the orange juice and maple syrup into the roasting pan, stirring to coat the carrots, then return to the oven for another 5 minutes until caramelized. Scrape the carrots and any liquid into a bowl and let cool completely.
  • For the dressing, combine all the ingredients in a bowl or sealable jar and whisk or shake until combined.
  • Place lettuce in your salad bowl with the cranberries, crumbled cheese and cooled carrots. Toss with dressing and serve. The salad can be composed, without the dressing, a few hours ahead of serving. Dress immediately before serving.
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