Roasted Rainbow Carrot Salad
Rainbow carrots are beautiful, inside and out. For this Mediterranean-inspired summer salad,
they are cut on an angle to show off the colors in the center. Crispy chickpeas provide textural
context and protein, and the fresh, lemony mint dressing has a touch of honey to bring out the
sweetness of the carrots.
By Abby Schweber
Ingredients
Salad:
2 lbs. rainbow carrots
1 can chickpeas
1-2 Tbs. olive oil
1 tsp. salt
3 cups kale, chard, or spinach
Dressing:
1 lemon
½ cup EVOO
1/3 cup mint leaves
2 Tbs. honey
2 cloves garlic
½ tsp. salt
Optional toppings (use one, none, or any combination):
½ cup crumbled feta or goat cheese
½ cup dried fruit, cut up as needed (I like to use craisins or apricots)
½ cup chopped nuts
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Preheat oven to 425 degrees.
Peel and trim the carrots, then cut into 1/2” slices on a sharp angle to get long oval-shapes. Drain and rinse the chickpeas.
Spread carrots and chickpeas on two baking sheets. Drizzle with 1-2 tablespoons of olive oil. Scatter on salt and pepper, then toss to coat. Spread them evenly and roast for 15 minutes. Turn them over with a spatula, then roast for another 15 minutes, switching the baking sheets so the one that was on top before is now on the bottom.
Tip: If you have time, best to let the carrot mix cool before plating it so the heat from the roasting doesn’t cook the greens. The carrots should be browned, or even very lightly charred, but not burnt. If your oven tends to run hot, check them after 10 minutes of cooking instead of 15.
Juice the lemon. Blitz lemon juice and remaining dressing ingredients in a blender or food processor. Chill until ready to use.
Remove any tough stems from the salad greens, then slice thinly crosswise (perpendicular to the stem).
Toss roasted carrot mix with the dressing.
Layer the salad, placing the greens on the bottom. Place the carrot mix on the greens, then add any toppings.
