Gourmet Roasted Carrot Salad with Orange & Cashew Crunch
A vibrant and flavorful salad featuring roasted carrots, sweet oranges, crunchy cashews, and a zesty chili-lime dressing. Perfect for a special occasion or a healthy weeknight meal.
Equipment Needed
- Baking sheet
- Knife
- Large bowl
Ingredients
- 1.50 poundsCarrots(Medium carrots, trimmed and scrubbed)
- 3.00 Shallots(Medium shallots, quartered)
- 8.00 Garlic Cloves(Large garlic cloves, peeled)
- 2.00 tablespoonsOlive Oil(Extra virgin olive oil)
- 0.75 teaspoonKosher Salt
- 2.00 Red Chiles(Fresnos or jalapeños)
- 0.25 cupLime Juice(From 2 limes)
- 2.00 tablespoonsFish Sauce
- 1.00 tablespoonPalm Sugar(Or coconut sugar)
- 1.00 Orange(Medium orange)
- 0.50 cupCashews(Unsalted, roasted, roughly chopped)
- 1.00 handfulCilantro(Small sprigs)
Instructions
Preheat oven to 450°F (232°C). Halve any thick carrots for even cooking.
Estimated time: 5 minutes
Toss carrots, shallots, and garlic with olive oil and salt on a baking sheet. Roast for 15-20 minutes, or until tender.
Estimated time: 20 minutes
Char chiles over a gas flame or under a broiler until blackened. Let cool, then peel and chop.
Estimated time: 5 minutes
Combine chopped chiles, roasted garlic, and shallots. Whisk together lime juice, fish sauce, and sugar in a bowl.
Estimated time: 5 minutes
Halve and quarter carrots. Add to the dressing and toss to coat. Marinate for 5 minutes.
Estimated time: 5 minutes
Peel and slice orange. Arrange carrots on a platter, drizzle with dressing and olive oil.
Estimated time: 5 minutes
Garnish with cashews, orange slices, and cilantro. Serve immediately.
Estimated time: 5 minutes
For extra flavor, add a pinch of smoked paprika to the carrots during roasting.
Estimated time: 2 minutes
Serve with a side of quinoa or couscous for a complete meal.
Estimated time: 1 minutes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Estimated time: 1 minutes