Roasted Carrot Salad


– 2 lbs. carrots, peeled, sliced thinly on the diagonal – 3 cloves garlic, minced – 2 Tbsp. olive oil – 5 c. spring mix (about 5 heaping handfuls) – 1 apple, sliced thinly – 2 green onions, diced – 1/4 c. pistachios, shelled and roughly chopped – 2 Tbsp. goat cheese crumbles Dressing: – 1/4 c. olive oil – 1/4 c. balsamic vinegar – 3 Tbsp. honey – 1 clove garlic, minced (about 1 tsp.) – salt and pepper to taste


Step 1

Preheat oven to 400 degrees. On a sheet pan, place the sliced carrots and garlic. Drizzle with olive oil and toss together to coat the carrots. Evenly disperse the carrots on the pan so they are in a single layer.

Step 2

Roast carrots for 20 minutes at 400 degrees. Stir carrots half way through (at 10 minute mark) to ensure they are roasting evenly. Once roasted, let carrots cool to room temperature.

Step 3

In a large bowl or platter, add the spring mix and toss together with the cooled, roasted carrots, sliced apples, onion, pistachios and goat cheese. Chill until ready to serve.

Step 4

Just before serving, mix together the dressing. In a small bowl whisk together the olive oil, vinegar, honey, garlic, salt and pepper.

Step 5

Feel free to dress the entire salad before serving, or serve the dressing on the side. Enjoy right away.

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