Franklin Co-op Roasted Carrot Salad Recipe
Carrot top pistou, herb goat cheese, spiced walnut
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Ingredients
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Salad Base
Carrot Top Pistou
Herb Goat Cheese
Spiced Walnuts
Method
Prepare the Carrots
- 1
Roast the Carrots
Preheat the oven to 400°F (200°C). Peel and cut the carrots into sticks, then toss with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
Make the Carrot Top Pistou
- 2
Blend the Pistou
In a food processor, combine carrot tops, garlic, olive oil, Parmesan cheese, lemon juice, salt, and pepper. Blend until smooth and set aside.
Prepare the Herb Goat Cheese
- 3
Make Spiced Walnuts
- 4
Toast the Walnuts
In a skillet over medium heat, combine walnuts, olive oil, cayenne pepper, salt, and brown sugar. Stir frequently for about 5-7 minutes, until the walnuts are toasted and fragrant. Remove from heat and let cool.
Assemble the Salad
- 5
Combine Ingredients
In a large salad bowl, add the roasted carrots, mixed greens, and cherry tomatoes. Drizzle with the carrot top pistou and toss gently. Top with dollops of herb goat cheese and sprinkle with spiced walnuts before serving.