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Roasted and Raw Carrot Salad

Recipe: Roasted Carrot Salad

Roasted and Raw Carrot Salad

Carrots + Carrots = This Excellent Salad
Roasted and Raw Carrot Salad with goat cheese in a bowl
This is one of the most popular items on our flagship store’s Made by Murray’s menu. It features carrots done two ways, along with fresh goat cheese, sunflower seed tapenade, romaine, and sprouts—all dressed in a roasted carrot vinaigrette. Yes, really. We won’t let our blathering get in the way of you and the recipe. Check it out right below.

Roasted and Raw Carrot Salad
Carrots + Carrots = This Excellent Salad
  • Prep Time : 5 min.
  • Cook Time : 40 min.
  • Total Time : 45 min.
  • Serves 3

Ingredients

  • 1 1/2 lb carrots
  • Olive Oil to drizzle
  • For Vinaigrette
  • 1/4 cup vegetable oil
  • 1/3 cup rice vinegar
  • 1 inch piece fresh ginger
  • 1 and 1/2 lemons, zested and juiced
  • 1/4 cup honey
  • 1/4 cup sesame oil
  • 1/4 cup whole grain mustard
  • 1 garlic clove

Directions

  1. Begin by roasting the carrots. Preheat the oven to 350°.
  2. Reserve one carrot, and cut the rest into 1-inch pieces. Place cut carrots on a sheet tray, coating them with olive oil and seasoning them with salt.
  3. Roast the carrots in the oven at 350° until tender, about 25 minutes.
  4. Place a quarter of the roasted carrots into a blender, along with all the vinaigrette ingredients. Set the rest of the carrots aside for the salad. Process the ingredients in the blender until smooth. Set the vinaigrette aside.
  5. Next, prepare the tapenade. Place the toasted sunflower seeds into a food processor and pulse until the seeds are mostly broken up. Pour in maple syrup, along with salt and pepper to taste. Pulse again, until chunky.
  6. To prepare the salad, cut the romaine into bit-sized pieces and cut off the bottom of the sunflower sprouts. Rinse and dry both the greens. Assemble the salad by placing the romaine and sprouts into a bowl and dressing with your desired amount of carrot vinaigrette. Top the salad with the crumbled goat cheese, chunks of sunflower tapenade, and the rest of the roasted carrots. Shave the reserved raw carrot into ribbons and distribute atop the salad. Enjoy with a glass of cider.

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