Roasted Carrot and Candy Potato Salad

Y’all, prepare for a superb salad! The Roasted Carrot and Candy Potato Salad is every part: candy, savory, salty, and tart. And per common, it’s stunning, as a result of meals ought to all the time be fairly.
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Roasted Carrot and Sweet Potato Salad in beige oval shaped bowl marble surface

The Roasted Carrot and Candy Potato Salad:

I serve this salad yr spherical. Within the fall and winter I take advantage of a combo of pink leaf and butter leaf lettuce, within the spring and summer season I take advantage of recent spring combine from my native farmers market. Then I high with roasted carrots, roasted candy potatoes, maple pecans, recent apple, and goat cheese, then drizzle with a lemon and olive oil dressing! I informed you this salad has every part and I wasn’t kidding!

 

Roasted Carrot and Sweet Potato Salad in beige oval bowl on white marble table with salad dressing, lemon wedge and dish towel in background

The Lemon Dressing:

Made with additional virgin olive oil, lemon juice and zest, apple cider vinegar, maple syrup, dijon, sea salt, pepper and a touch of mint, this simple to make dressing provides the right end to this healthful salad.

Lemon dressing in a small glass jar with salad on white plate in the background

Toss all of it collectively and voila! A stunning platter of greens,  veggies with a extremely wholesome dressing. In relation to salads, you possibly can’t ask for greater than that.

A bowl filled with Roasted Carrot and Sweet Potato Salad with lemon wedge and lemon vinaigrette in small jar in the background

 

What to Serve the Roasted Carrot and Candy Potato Salad With:

My high two picks for what to serve with this extraordinary salad are my cooktop seared, oven completed Filet Mignon

Filet Mignon garnished with rosemary

…or my Simple Roasted Rooster.

Two roast chickens on wood carving board with lemon wedges and carving utencils

What you want: To make the very best roasted greens I take advantage of a parchment coated rimmed metal baking sheet. (affiliate hyperlinks). As all the time, you want a good knife and a high quality sea salt, I take advantage of Maldon Flaked Chef’s Salt.

A scrumptious, hearty salad that may be made all yr.

  • 4
    giant carrots, peeled and reduce into 1″x1/2″ sticks
  • 1
    small candy potato, peeled and diced into 1/2″ cubes
  • 1/2
    cup
    plus 1 tablespoon good high quality additional virgin olive oil (divided between veggies and salad dressing)
  • sea salt and freshly floor black pepper (to style)
  • 1
    cup
    pecans
  • 1
    tablespoon
    butter
  • 1
    tablespoon
    plus two teaspoons maple syrup (divided between pecans and salad dressing)
  • 1
    teaspoon
    lemon zest
  • 2
    tablespoons
    recent lemon lemon juice
  • 1
    teaspoon
    dijon mustard
  • 1
    tablespoon
    apple cider vinegar
  • 6
    recent mint leaves chopped
  • 5
    cups
    lettuce (fall and winter I take advantage of a combo of pink leaf and butter leaf lettuce, within the spring and summer season I take advantage of recent spring combine )
  • 1/2
    of a pink apple, diced
  • 4
    ounces
    recent, smooth goat cheese

Preheat oven to 400 levels and transfer oven rack to heart place. Cowl a rimmed cookie sheet with parchment

  1. Place prepped carrots and and candy potatoes on cookie sheet, drizzle with 1 tablespoon olive oil, toss. Sprinkle with sea salt and pepper, toss once more. Place in oven for 40-45 minutes, till greens are golden brown on edges. Whereas veggies roast put together pecans and dressing.

  2. Place a small saucepan on medium warmth. When pan is sizzling add butter. When butter is melted add pecans. Prepare dinner, often tossing with spatula till pecans change into aromatic and toasted, normally 4-5 minutes. Add 1 tablespoon maple syrup to pan. Toss so all pecans are evenly coated. Add a pinch of sea salt and take away from warmth. Put aside to chill.

  3. In a small jar with lid, add 1/2 cup olive oil, lemon zest, lemon juice, 2 teaspoons syrup, dijon, apple cider vinegar, mint leaves, a pinch of sea salt, just a few turns of freshly floor black pepper. Shake till properly mixed. Put aside.

Put salad collectively:

  1. In a big bowl or on a platter (I desire a platter) add lettuce, cooled greens and diced apple, break aside pecans and sprinkle as many as you need on the salad. Add goat cheese. Gown salad to your liking and toss. Serve!

    Further dressing could be stored within the fridge for per week. Further pecans could be stored in a sealed container for a month.

 

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