*editor’s note: This is the first post in our new “Market Fresh” series, in which Elizabeth Winslow, one of our favorite cooks and food writers, will be spotlighting good-for-you recipes using the freshest seasonal ingredients. She’s kicking it off with a salad that I tasted at her house a few years ago and haven’t been able to stop thinking about since. So glad we convinced her to share the recipe! Welcome Elizabeth!
Roasted Carrot and Avocado Salad
Serves 2-4
- 1 bunch of carrots (a mix of colors is fun), peeled and cut lengthwise
- 1 avocado
- 2 lemons, halved
- 1 small orange or tangerine, halved
- 2 cloves garlic, minced
- ½ c. olive oil
- 4 Tbs. red wine vinegar
- salt to taste
- 1 small red onion, sliced
- a large handful of baby greens, arugula, and/or mixed interesting salad greens, washed, dried, and torn into bite-sized pieces if large
- a few sprigs fresh thyme
- 1 tsp, paprika
- 1 tsp. ground cumin
- ¼ c. mixed seeds (I used sunflower seeds, poppy seeds, sesame seeds, and pumpkin seeds)
- a dollop of thick Greek yogurt for serving
- Preheat oven to 425.
- Place mixed seeds in a small skillet and toast over medium to low heat. Set aside to cool.
- Place carrots in a large bowl. Add paprika, cumin, garlic, thyme sprigs, lemon, and orage halves. Drizzle with ¼ c. olive oil and red wine vinegar.
- Toss well to coat, then season to taste with salt. Toss again and place in a single layer on a heavy baking sheet, and roast until carrots begin to caramelize but are still crunchy.
- Remove from the oven and cool.
- When lemons and oranges are cool enough to handle, squeeze the juice into a salad bowl or other large mixing bowl and add the pan juices from the baking sheet.
- Discard the squeezed citrus halves. Slowly drizzle remaining olive oil into the citrus juice mixture, whisking constantly until dressing is emulsified.
- Slice avocado and drizzle with a little lemon juice to prevent browning. Set aside.
- Add carrots, salad greens, and red onion to bowl with dressing, and toss well to coat.
- Place on a serving platter or on individual plates and arrange avocado slices amongst carrots and greens. Sprinkle with toasted seeds and serve with a dollop of yogurt on the side.
I love anything with roasted carrots!
Me too! I just made a roasted carrot & beet tabouli that was fabulous.
Sounds delish…..cane you clarify #6 – are you roasting the lemons and oranges to?
Hi Donna–yep the citrus is roasted along with the carrots! The juice flavors the carrots while roasting and takes on a more mellow complexity for the vinaigrette. Enjoy!
This looks amazing and cheers to seeking out more colors during the gloomy winter days! 🙂
I’m so excited to make this. How long do you usually roast the carrots for? Thanks!
20 – 30 minutes, just until they’re tender but still have a bit of crunch. Hope you love it!