Roasted and Raw Carrot Salad with Hazelnuts and Arugula
A vibrant salad combining both roasted and raw carrots, complemented with peppery arugula and crunchy hazelnuts in a sherry vinegar-mustard dressing. The carrots are prepared two ways for contrasting textures and flavors.
Ingredients
- •¼ cup extra-virgin olive oil
- •3 tablespoons sherry vinegar
- •1 teaspoon Dijon mustard
- •1 pinch Salt
- •1 pinch freshly ground pepper
- •2 tablespoons honey
- •½ teaspoon ground cumin
- •1½ pounds young carrots
- •1½ pounds young carrots
- •2 cups arugula
- •¼ cup chopped toasted hazelnuts
Cooking Instructions
- 1.
Preheat oven to 450°F.
5 min
- 2.
In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.
5 min
- 3.
In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.
35 min
- 4.
Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.
10 min