Mood: Hearty! Roasted Maple Tahini Carrot Salad

When winter hits, I start to really miss all those fresh summer salads because there are only so many soups, stews and casseroles a gal can get excited about.  I’ve been making an effort to up my salad game and start to expand in to winter style salads.  They are perfect because they can be used as a salad or an elevated side.

This one is definitely a show stopper and is hella easy but looks Gawhjus, just Gawjus!

First you want to add a little bit of olive oil to your carrots and then add them to a sheet pan.  If you have one of those grill pans that goes in to the oven, use that because then you will get those beauty little grill marks on the carrots!

Roast at 400 for about 20-25 min time.  (Depends on how crispy it al denote you want them) The good thing is that this salad can be served warm or at room temperature so roasting your carrots ahead of time can help you prep like the domestic goddess that you are.

While your carrots are roasting, making some of that delicious maple tahini dressing.  Its basically tahini, maple syrup, garlic and lemon juice mixed together.  If it’s too thick for you, thin it out with a bit of water.

Once you have everything ready, you just need to assemble.  Add some arugula on a platter, arrange the roasted carrots on top, drizzle the maple tahini dressing over the carrots and then sprinkle pomegranate seeds and pistachio’s on top.  Trust me, this is a gorgeous addition to any dinner table and makes for a really beautiful spin on the traditional sides you see at holiday time.

Roasted Maple Tahini Carrot Salad

Ingredients

  • 2 bunches of carrots (greens removed)
  • 1 tsp EVOO
  •  1 Pomegranate
  • 2 Tbsp Pistachios (Shelled)
  • Arugula

Dressing

  • 1/4 cup tahini
  • 2 Tbsp Maple Syrup
  • 1 clove garlic minced
  • juice of 1/2 a lemon

Directions

  1. Add EVOO to carrots
  2. Roast in oven at 400 degrees for 20 min
  3. Make dressing by combining all of the ingredients together and mixing thoroughly.
  4. Once carrots are cooked, assemble the salad by laying a bed of arugula down on a platter, laying the carrots on top and then drizzling the dressing on top.
  5. Sprinkle with pomegranate seeds and pistachio’s and VOILA

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