Roasted Carrot Salad
Cooking Times
Ingredients
- 1 bag Cal-Organic Microwaveable Petite Carrots
- 5 tbsps olive oil
- 3 tablespoons maple syrup
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 8 cups mixed greens
- 1/2 cup pistachios
- 1/2 cup dried cranberries
- 1/2 cup dairy-free or regular feta cheese
- 2 tbsps red wine vinegar
- 2 tsps Dijon mustard
- 1 crushed garlic clove
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
1. Preheat oven to 400 F.
2. Slice the carrots in half lengthwise and add to a bowl along with 2 tbsp olive oil, 2 tbsp maple syrup, ¼ tsp salt, and cinnamon. Mix until carrots are evenly coated.
3. Lay the carrots out on a sheet pan and cook for 25-30 minutes or until browned and caramelized.
4. While the carrots are cooking, prepare the dressing. In a small bowl, combine 3 tbsp olive oil, red wine vinegar, 1 tbsp maple syrup, Dijon mustard, crushed garlic clove, ½ tsp salt and ¼ tsp pepper and mix.
5. Add the greens, pistachios, dried cranberries, and feta to a large salad bowl.
6. When the carrots are done let them cool for about 10 minutes, then add to the salad and toss with dressing.
Recipe courtesy of You Care Self Care
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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