My love for salads has led me to experiment on the myriad options that avail themselves in the store aisles. Rocket leaves or lettuce or spinach? Berry dressing or a simple lemon one? Walnuts, almonds or pecans for that extra crunch? I’m like a hyperactive child when it comes to salad shopping! Like I mentioned, my love for salads began fairly recently when I decided to explore the world of healthy eating. Not that I don’t indulge in high calorie foods ( take a look at my recipe index for proof!) but I’ve also begun to seriously indulge in healthy options. Another realisation that came to light was that salad making & eating is far from boring. It’s so much more than torn lettuce leaves & tomato slices topped with spoonfuls of mayonnaise.
For my weekday salad, we usually put together Rocket leaves/ spinach, a fruit (oranges or berries) and walnuts dressed with olive oil, pepper, salt and a teaspoon of a prized dressing I pick up at a grocery store or a farmer’s market ( or make at home). Weekend salads are a little more interesting and require some effort like roasting or grinding with exotic ingredients of course but totally well worth it.
This baby carrot salad recipe has been partially adapted from a special book, Take One Veg by Georgina Fuggle and I have to admit, I’ve never loved carrots this much! I prefer making the salad with these colourful baby carrots but you can always make it with the regular ones. The carrots are peeled & chopped delicately and baked in the oven to caramelise and when mixed with toasty walnuts & fresh leaves, they make for an excellent starter or if you’re anything like me, then a main course too! The salad highlights simple flavours and you will love & appreciate the subtle sweetness of the carrots which undoubtedly steal the spotlight.
Do try this recipe & let me know what you think about it! I’m so eager to hear your feedback!
RECIPE FOR BABY CARROT SALAD
300 gms baby carrots, peeled & chopped in half.( If you’re using the regular carrots, they would have to be chopped smaller)
A handful or two of rocket leaves
1/4 th cup walnuts
For the dressing-
1 tbsp red wine vinegar
1/2 tbsp olive oil
1/2 tbsp honey
Salt & Lemon juice to tasteMETHOD
1. Preheat the oven to 400 degree celsius and line a baking sheet with parchment.
2. Coat the carrots with olive oil using your fingers to coat well. Bake for 15 minutes.
3. After 10 minutes of baking, add in the walnuts to the same tray and let them toast for 5 minutes.
4. Meanwhile make the dressing by mixing together red wine vinegar, honey, salt & lemon juice.
5. Remove the hot carrots & walnuts from the oven and spoon over the dressing and mix well.
6. Add rocket leaves and combine gently.