Advent is fast approaching (so is the snow, no doubt) and I wouldn’t normally associate this time of year with salad, however one look at the ingredients list of this delightful dish and I was hooked. Not only does this salad contain some of the yummiest seasonal ingredients, it also looks vibrant and festive and it would make a perfect, lighter optionΒ accompaniment to so many of the more traditional main dishes served up at this time of year.
And speaking of this time of year, I’d like to wish my friends who are celebrating a very happy Thanksgiving!
Best wishes to you and yours,
MM xx
ROASTED CARROT SALAD
Makes 6 servings
INGREDIENTS
750 g organic carrots, peeled and thinly sliced on the diagonal
250 g organic parsnips, peeled and thinly sliced on the diagonal
70 g organic slivered almonds, lightly toasted
2 cloves organic garlic, crushed
50 ml organic extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tsp organic honey
1 tbsp organic apple cider vinegar
50 g organic dried cranberries
40 g rucola (arugula) or one pre-washed packet
DIRECTIONS
- Β Preheat oven to 200 degrees C.
- Combine carrots, parsnips and garlic in a mixing bowl. Drizzle with the olive oil and season to taste with salt and pepper. Spread out on a baking sheet.
- Bake the carrots and parsnips for around 30 minutes, until they are soft and the edges have turned brown (this adds extra flavour). Remove and allow to cool to room temperature.
- Once cool, return the veggies to the mixing bowl, drizzle with honey and vinegar and toss until coated. Add the cranberries and almonds. Toss again to mix evenly. Combine with the rucola just prior to serving to avoid wilting salad leaves.
*I know that parsnip is not everyone’s cup of tea, but we can’t get enough of it this year, so I am adding it to everything. It’s not essential in this recipe… carrots alone would be fine.
*The original recipe contains blue cheese. I am not a fan. In fact, I omitted all cheese from my version, but when serving to dinner guests I provided a small bowl of crumbled organic feta that they could choose to add to their salad or not. By all accounts, it was a nice addition.
*Recipe modified from this one, found at allrecipes.com
I almost always eat a big salad for for lunch, no matter the season, so I’m delighted to have this perfectly autumnal blend up my sleeve. The parsnips are such an inspired addition! I almost never cook with them at all, so it’s great to get their sweet and spicy bite back into my meals.
Hannah- you *are* good! A salad for lunch everyday? That’s wonderful! I have never been that into parsnips, but this autumn I started using them lots- and in many different ways. They are surprisingly versatile, huh? π x
This looks utterly delicious! I have a big bag of carrots in the fridge just waiting to be used up. I was thinking of making a carrot cake, but I think I’ll give this one a go instead π Lovely blog by the way π – Niki x
Thanks so much, Niki! Do let me know if you did try it out. I hope you liked it, if so π x
I did try it! It was delicious. I didn’t have any parsnip so I swapped it for beetroot (I lurvvve beetroot!) Thanks for the recipe π x
That is so great!!! Thanks for letting me know! And beetroot would be fabulous, I imagine! π xx
Delicious. I have masses of rocket (rucola) in the garden at the moment. I may make a salad tonight ,though I can’t use your recipe as I don’t have the ingredients at the moment π
Thank you! What did you end up making? Something yummy, I bet π
It was yummy but it was just rocket with a drizzle of lemon, a few borage flowers and a nasturtium. Ate it with pasta.
Sounds wonderful :)! Have you seen any episodes of River Cottage Australia, by any chance? I think he used nasturtium in homemade butter in one episode (although I could be mistaken). He said it had a mild taste of capers about it… and a peppery-ness… I have never tried it so wouldn’t know.
I haven’t seen River Cottage Australia but know of it. Nasturtiums are slightly peppery; a rather strange taste really but they look so pretty in a salad, I forgive them their taste :). I might put borage in butter, not sure about nasturtiums.
I haven’t used borage in anything either! Such a novice I am! π
You have time to be a novice. It took me 50 years to taste my first borage π
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Yummie! Looks good..!
Thanks Sofia π
This looks absolutely amazing! Love the colors! And, I have some leftover carrots…
Thanks Mimi! Very kind! Hope you get to make something nice with those carrots… knowing you, I am sure it will be delicious π
Beautiful! Sounds Yummy!!
Thanks so much, Sarah! π
What a great looking, colorful and very seasonal salad, MM! Really looks inviting. π
Thank you, Stefano :D!
A great fall salad! Delicious!
Thanks so much! π
This salad is beautiful! I could definitely use some lighter recipes this time of year to counteract all the heavy comfort food!
Thank you, Cate :)! Me too! This last week’s been a bit of a blow-out, I am afraid! π
A really delightfully tasty seasonal salad, I agree. I just ate it,..it was so lovely. X
Aw, that’s fab, Sophie! So very happy you liked it π xx
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Great photo!! I roasted carrots and parsnips for Thanksgiving dinner, but never ever thought of putting them in a salad. It looks beautifully delicious!