By Claire Thomas


23
3
What's This?
Serving size 2

Carrots and spice are a natural pairing. Just think of carrot cake, or carrot ginger anything. Here, the curry vinaigrette cuts through the sweetness of the carrots, and the pop of raisins and crunch of pine-nuts add a little bit of texture to this warm salad.

Ingredients

To make salad

6 carrots, peeled, cut in half crosswise, then quartered2 Tbsp olive oil3 Tbsp curry vinaigrette½ cup raisin¼ cup toasted pine-nuts1 Tbsp fresh mint, finely chopped

Directions

  1. Drizzle the carrots with olive oil and salt. Roast at 425 F for 20-30 minutes, depending on size (you want them golden brown at the edges and fork tender).
  2. In a small sauté pan over medium heat, add the pine-nuts and cook until barely toasted and fragrant (about 2-3 minutes).  Add the raisins and the vinaigrette, cooking for about a minute, just until warm. 
  3. Drizzle everything over the roasted carrots and finish with the chopped mint.

Ingredients

To make curry vinaigrette

1 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp chutney
½ tsp curry powder
salt
pepper

Directions

  1. Combine ingredients.

Tags: Salad, Vegetarian, Carrot, Easy, Fall, Winter

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