Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted carrot salad with goat cheese. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Roasted Carrot Salad with Goat Cheese is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Roasted Carrot Salad with Goat Cheese is something that I have loved my entire life.
Toasted quinoa makes a crunchy addition to this roasted carrot salad with slivered almonds and goat cheese. Crunchy, toasted quinoa and creamy goat cheese add delicious texture to these sweet roasted carrots. This is the perfect salad: creamy goat cheese (sub feta if you prefer it), roasted beets, avocado.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
- Get 500 g carrots
- Get 1 orange (for zest and fresh juice)
- Make ready 1 can chickpeas, drained and rinsed
- Get 75 g goat cheese
- Take 50 g pomegranate seeds
- Prepare olive oil
- Prepare spices: cumin seeds, thyme, mint (optional), salt, pepper
Carrots are roasted with butter and a touch of honey, and paired with fresh arugula, sliced avocado, goat cheese, and homemade garlic croutons, and dressed in a light mustard vinaigrette. The combination of the carrots, arugula, and croutons make this a heartier salad that can be served as. This roasted carrot salad with coconut, almonds, dried cherries and mint is anything but your normal side salad. I've been on a bit of a coconut streak lately, adding unsweetened shredded coconut to my oats in the morning, roasting every possible vegetable in coconut oil instead of my usual olive oil.
Steps to make Roasted Carrot Salad with Goat Cheese:
- Heat the oven to 190C/375F. Peel the carrots and cut into small strips (similar size to fries). Toss with 1 tbsp of olive oil, sprinkle with cumin seeds and orange zest, and season with salt. Spread onto a baking sheet lined with parchment paper and roast for 45-50 mins until tender.
- Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm.
These Roasted Carrots with Candied Pecan and Goat Cheese are a delicious and flavorful side dish for the fall and holiday season. You're in for a treat today. Once the carrots were fork tender, they came out of the oven. I plated them and sprinkled them with goat cheese crumbles and the candied. Roasted carrot salad is a fantastic fall side dish, packed with sweet roasted carrots, cranberries, crunchy almonds, and creamy goat cheese.
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