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Kitchen Notebook

February 20, 2018

Roasted Carrot Salad with Kumquat Vinaigrette

50 Mins

 

Serves 2

 

 

  • 1 lb Carrots
  • 1 head Bib Lettuce, rinsed and roughly chopped
  • ¼ Red Onion, sliced thinly
  • ¼ cup Cilantro, stems removed
  • 1/2 cup Kumquats, chopped
  • 1 large Clove Garlic, crushed
  • 1/4 cup Lemon Juice
  • 1/3 cup Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 Tbsp Honey
  • Salt and Pepper



Preheat oven to 375 degrees. Cut carrots in half lengthwise and place on a baking sheet. Drizzle with olive oil. Place in the oven and roast for about 35-40 minutes, or until tender.

 

Combine kumquats, garlic, lemon juice, olive oil, apple cider vinegar, honey, pepper and salt in a food processor or blender and pulse until smooth. Scrape down sides and check consistency – add some water if needed. Taste for salt and acid levels; adjust accordingly.

 

Remove carrots from oven and let cool slightly. Toss carrots, lettuce and sliced onion with dressing. Sprinkle with cilantro leaves and serve.


50 Mins Paleo salad Veg vegan Vegetarian Winter

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50 Mins Paleo salad Veg vegan Vegetarian Winter


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