Recipe: Roasted Carrot Salad with Orange Blossom Dressing
Posted: November 18, 2016 by: Amber Hourigan
Serves 4 to 6
1 ½ pounds carrots 2
tbsp raw coconut oil/macadamia oil
2 tbsp raw honey
2 cloves garlic, crushed (skin on)
pinch of sea salt & black pepper
4 cups of cooked lentils (at room temperature)
6 tbsp olive oil
2 tbsp lemon juice (or to taste)
1 ½ tsp orange blossom water
salt & white pepper to taste
Preheat oven to 375F. Wash carrots thoroughly. Trim carrots, leaving one-inch stem. Slice them in half lengthwise & toss the carrots together with the oil, honey, garlic cloves, salt and black pepper. Place them on a baking sheet and bake until slightly caramelized, about 25 to 30 minutes. Cooking time will depend on the size of your carrots so check intermittently. Serve atop cooked lentils and decorate with edible flowers.
Combine all ingredients in a small bowl and whisk together until combined. Dress at table by drizzling dressing over the salad.
- Ensure you use an oil that can tolerate high heat when cooking. Olive oil is not suitable for roasting and is best used raw only.
- These carrots can be served on their own as a side dish, or you can substitute the lentils with your grain/legume/pulse of choice.
- We used arugula/rocket flowers, they have a bitter peppery taste that blends well with the other ingredients. But other flowers that would work well are chive, garlic, onion or radish flowers.
Recipe from Nourished Journal Edition One. Purchase Edition One here.