Name: Roasted Carrot Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise; 3 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces; 3 tablespoons fresh lemon juice; 2 tablespoons grainy mustard; 1 teaspoon honey; 1/4 cup finely chopped pitted dates (1 1/2 oz.); 1/4 cup shaved pecorino or Parmesan

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Travis Rathbone

Recipe Summary

prep:

25 mins

cook:

20 mins

total:

45 mins

Yield:

Serves: 4

Nutrition Info

Directions

Step 1

Place a rack in center of oven; preheat to 450°F. In a medium bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Arrange in a flat layer on a large baking sheet. Roast, stirring occasionally, until golden brown in spots and tender, about 20 minutes.

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Step 2

Rub kale with remaining 1/2 tsp. salt and 1 Tbsp. lemon juice until softened. Divide among 4 plates. Whisk together mustard, honey and remaining 1/4 tsp. pepper and 2 Tbsp. lemon juice. Slowly whisk in remaining 2 Tbsp. oil.
Step 3

Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired, and serve.

Nutrition Facts

Per Serving:

271 calories; fat 13g; saturated fat 2g; cholesterol 4mg; fiber 8g; protein 6g; carbohydrates 37g; sodium 1008mg; iron 2mg; calcium 211mg.

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Roasted Carrot Salad

Ingredients

Directions

Nutrition Facts

All Reviews for Roasted Carrot Salad

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Roasted Carrot Salad

Ingredients

Directions

Nutrition Facts

All Reviews for Roasted Carrot Salad