ROASTED CARROT SALAD
Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.
Provided by Morgan
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g
MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
GLAZED CARROTS WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.
RED & GREEN SALAD WITH TOASTED ALMONDS
During a long Midwest winter, I crave greens and tomatoes from the garden. These leaf lettuces and grape tomatoes have a fantastic out-of-the-garden taste. Thank goodness we can get them year-round. -Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 168 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CARROT WITH TOASTED ALMOND SOUP
Categories Soup/Stew Blender Food Processor Vegetable Christmas Thanksgiving Quick & Easy Almond Carrot Fall Winter Gourmet
Yield Makes 4 (first course) servings
Number Of Ingredients 14
Steps:
- Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
- Meanwhile, peel potato and cut into 1/2-inch cubes.
- Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
- Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.
CARROT SALAD WITH TOASTED ALMONDS
You can use lettuce instead of spinach in this. You can use cooked carrots in this instead of raw if desired.
Provided by Nyteglori
Categories Spinach
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth. Add parsley, salt and pepper and blend a few seconds longer.
- Pour dressing over carrots and mix (be gentle if using cooked carrots).
- Arrange spinach in 4 bowls, and spoon carrots in center of bowls. Top with almonds and cherry tomatoes.
Nutrition Facts : Calories 104.8, Fat 6.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 95.9, Carbohydrate 9.6, Fiber 3.3, Sugar 3.7, Protein 4.4
WARM ROASTED CARROT AND BARLEY SALAD
There is something very exciting about transforming a simple bunch of carrots into a deeply flavorful and satisfying weeknight meal. Carrots are given a lot of love here: Leaving the skin on adds texture, slicing them into thin batons ensures that they cook quickly and evenly, and drizzling them with honey right out of the oven amplifies their natural sweetness. A sprinkle of lemon zest adds brightness. Ras el hanout, a North African spice blend, means "head of the shop" in Arabic as it was often one of the best mixes a vendor had to offer. Its fragrant blend of coriander, cumin, ginger, clove and turmeric brings warmth and richness to the tahini. The perfect chew of pearl barley is so gratifying in this dish, but for even more flavor, cook your barley in stock.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, grains and rice, vegetables, main course, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
- Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
- While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
- When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
- In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.
SAUTéED CARROTS WITH TOASTED ALMONDS
In the Sephardic tradition, carrots with almonds is a delicious side dish and we like it as an accompaniment to the Thanksgiving meal. From Vegetarian Celebration: Menus for Holidays and Other Festive Occasions.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet heat the pan on medium heat.
- Add the butter and melt. Be careful not to burn the butter.
- Next add the oil.
- Saute the carrots, stirring frequently until they start to turn golden and are crisp-tender about 10-12 minutes.
- Do not allow the skillet to turn dry- adding a little apple juice if necessary.
- When the carrots are crisp-tender add the remaining apple juice and saute mixture until liquid is absorbed.
- Finally, stir in the lemon juice, chives, toasted almonds, salt and white pepper.
Nutrition Facts : Calories 140.7, Fat 9.1, SaturatedFat 3.2, Cholesterol 11.4, Sodium 155.7, Carbohydrate 14.1, Fiber 4, Sugar 7.1, Protein 2.5
More about "carrot salad with toasted almonds recipes"
ORZO SALAD WITH ROASTED CARROTS AND ALMONDS | BETTER …
From bhg.com
CARROT, ALMOND AND CURRANT SALAD RECIPE | NEW IDEA FOOD
From newideafood.com.au
CARROT SALAD WITH CHICK PEAS ALMONDS AND FETA
From cookingclassy.com
ROASTED CARROT SALAD RECIPE - INSPIRED BY CHARM
From inspiredbycharm.com
RECIPE: ROASTED HEIRLOOM CARROT SALAD WITH CANDIED …
From blueapron.com
MOROCCAN-INSPIRED CARROT & CHICKPEA SALAD - ONCE …
From onceuponachef.com
CARROT WITH TOASTED ALMOND SOUP - GLUTEN FREE RECIPES
From fooddiez.com
CARROT SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BROCCOLI CARROT SALAD WITH CRANBERRIES - THERESCIPES.INFO
From therecipes.info
CARROT SALAD WITH DRIED CRANBERRIES - THERESCIPES.INFO
From therecipes.info
CARROT SLAW WITH CRANBERRIES, TOASTED WALNUTS & CITRUS VINAIGRETTE
From onceuponachef.com
TOASTED ALMOND HONEY CARROTS - DIARY OF A MAD HAUSFRAU
From diaryofamadhausfrau.com
CARROT SALAD WITH TOASTED ALMONDS RECIPE - WEBETUTORIAL
From webetutorial.com
CARROT SALAD WITH CHICKPEAS AND ALMONDS RECIPE - RECIPES.NET
From recipes.net
ORANGE CARROT SALAD WITH TOASTED ALMONDS - RADICALLY NOURISHED
From radicallynourished.com
ALMOND & CARROT RIBBON SALAD - HOW TO LOVE COOKING
From howtolovecooking.com
EASY SHREDDED CARROT SALAD - LIFE IN THE BOAT
From lifeintheboat.com
SPIRALIZED CARROT SALAD WITH HERBS AND TOASTED ALMONDS
From domesticate-me.com
CARROT AND CHICKPEA SALAD WITH FRIED ALMONDS RECIPE
From seriouseats.com
CARROT AND AVOCADO SALAD WITH TOASTED ALMONDS - DIY …
From diybites.com
CARROT RAISIN SALAD - EATING BIRD FOOD
From eatingbirdfood.com
PEAS AND CARROTS SALAD WITH GOAT CHEESE AND ALMONDS RECIPE
From seriouseats.com
CARROT SALAD WITH TOASTED ALMONDS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
CHICKEN SALAD WITH LEMON, ROSEMARY AND TOASTED ALMONDS
From fireandsmokesociety.com
ROASTED-CARROT SALAD WITH HONEY AND ALMONDS – MOVEABLE FEAST
From moveablefeast.relish.com
ROASTED CARROT SALAD WITH FENNEL AND ALMONDS - SENSITIVE …
From sensitivefunctionalfoods.com
CARROT SALAD WITH QUINOA AND ALMONDS | FEASTING AT HOME
From feastingathome.com
ROASTED CARROT SALAD - PACKED WITH GOAT CHEESE, ALMONDS AND …
From runningtothekitchen.com
SIMPLE CRUNCHY NAPA CABBAGE, CARROT, AND ALMOND SALAD
From allweeat.com
MOROCCAN CARROT SALAD
From irishexaminer.com
CARROT ALMOND SALAD RECIPE - 101 COOKBOOKS
From 101cookbooks.com
SIMPLE FETA AND TOASTED ALMOND SALAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ARUGULA SALAD WITH ZUCCHINI, CARROTS AND TOASTED ALMONDS
From discovercaliforniawines.com
3 PERFECT SALADS FOR HOT WEATHER ENTERTAINING | BRITISH VOGUE
From vogue.co.uk
CARROTS WITH ALMONDS - STUDIO DELICIOUS
From studiodelicious.com
RADISH & CARROT SALAD - SHELLY’S HUMBLE KITCHEN
From shellyshumblekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #vegetables #easy #carrots #greens #spinach #3-steps-or-less
You'll also love