Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted carrot salad with goat cheese. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Add the spinach, lettuce and almonds and toss to coat. Transfer the salad and carrots to a platter. Top with the goat cheese and chives. When you put the pittas in, take the carrots out and drizzle with the honey and lemon juice, then put them back in while the pittas are cooking.
Roasted Carrot Salad with Goat Cheese is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Roasted Carrot Salad with Goat Cheese is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
- Make ready 500 g carrots
- Prepare 1 orange (for zest and fresh juice)
- Prepare 1 can chickpeas, drained and rinsed
- Make ready 75 g goat cheese
- Get 50 g pomegranate seeds
- Get olive oil
- Get spices: cumin seeds, thyme, mint (optional), salt, pepper
Serve with extra vinaigrette on the side, as desired. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds.
Instructions to make Roasted Carrot Salad with Goat Cheese:
- Heat the oven to 190C/375F. Peel the carrots and cut into small strips (similar size to fries). Toss with 1 tbsp of olive oil, sprinkle with cumin seeds and orange zest, and season with salt. Spread onto a baking sheet lined with parchment paper and roast for 45-50 mins until tender.
- Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm.
Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. 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. Remove and allow to cool to room temperature.
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