Roasted Carrot Salad Recipe
Guava vinaigrette, peanut crumble, chipotle yogurt
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Roast the Carrots
Preheat the oven to 400°F (200°C). Peel the carrots and cut them into sticks. Toss the carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 2
Make the Guava Vinaigrette
In a bowl, whisk together guava juice, apple cider vinegar, honey, mustard, salt, and black pepper until well combined.
- 3
Prepare the Peanut Crumble
In a frying pan over medium heat, toast peanuts until golden. Add brown sugar and salt, stirring until sugar has melted and peanuts are coated. Remove from heat and let cool before crushing into a crumble.
- 4
Make the Chipotle Yogurt
In a bowl, mix Greek yogurt, chipotle in adobo sauce, lime juice, and salt until smooth and well combined.
- 5
Assemble the Salad
In a large serving bowl, combine the roasted carrots and mixed greens. Drizzle with guava vinaigrette, top with peanut crumble, and dollop with chipotle yogurt before serving.
