Roasted Carrot Salad

We are going through tough times. A pandemic is hitting the world and has made it to Canada. It is so crazy to think this is real life. I feel like I’m living in a movie.

I am using cooking and baking to get me through these long days at home. Carrots are great to stock up on, as they do not spoil easily. So I grabbed myself a package of rainbow carrots when I did my big quarantine shop. I decided to make this simple salad to serve with some meat. It’s the perfect side dish to any protein.

Grab your carrots- rainbow or orange, roast them and create the perfect side dish worth gossiping about!

Roasted Carrot Salad

Yield: 2-4 servings

INGREDIENTS:
2 cups rainbow carrots, peeled and sliced
Honey, drizzle
2 tsp grainy mustard
2 cups mixed greens
1/4 cup craisins
1/4 cup sliced almonds
2 tbsp goat cheese, crumbled
1 tbsp fresh parsley
Olive oil, drizzle
Balsamic syrup, drizzle
Salt/pepper, to taste

DIRECTIONS:
1. On a baking pan, place the carrots in an even layer. Drizzle olive oil, honey, grainy mustard, salt and pepper onto the carrots. Toss well.
2. Bake in 425 degree oven for 30-40 minutes, tossing once in between. Remove and set aside.
3. Meanwhile, in a large bowl, place the mixed greens, craisins, almonds, goat cheese and parsley. Drizzle with olive oil, balsamic glaze and salt/pepper. Toss.
4. Place the roasted carrots on top of the salad. Drizzle with more balsamic syrup. Serve and enjoy!