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Roasted Carrot Salad with Goat Cheese Toasted quinoa makes a crunchy addition to this roasted carrot salad with slivered almonds and goat cheese. Crunchy, toasted quinoa and creamy goat cheese add delicious texture to these sweet roasted carrots. Roasted carrot salad is a fantastic fall side dish, packed with sweet roasted carrots, cranberries, crunchy almonds, and creamy goat cheese.

You can have Roasted Carrot Salad with Goat Cheese using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Roasted Carrot Salad with Goat Cheese

  1. Prepare 500 g carrots.
  2. You need 1 orange (for zest and fresh juice).
  3. It's 1 can chickpeas, drained and rinsed.
  4. Prepare 75 g goat cheese.
  5. Prepare 50 g pomegranate seeds.
  6. It's olive oil.
  7. You need spices: cumin seeds, thyme, mint (optional), salt, pepper.

It's that time of the year when all I want is tasty comfort food in my belly, and what says "comfort food" more than hearty vegetables roasting away in a piping. This is the perfect salad : creamy goat cheese (sub feta if you prefer it), roasted beets, avocado. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like. This roasted carrot salad with coconut, almonds, dried cherries and mint is anything but your normal side salad.

Roasted Carrot Salad with Goat Cheese instructions

  1. Heat the oven to 190C/375F. Peel the carrots and cut into small strips (similar size to fries). Toss with 1 tbsp of olive oil, sprinkle with cumin seeds and orange zest, and season with salt. Spread onto a baking sheet lined with parchment paper and roast for 45-50 mins until tender..
  2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm..

Roasted Carrot Salad with Goat Cheese - I've been on a bit of a coconut streak lately, adding unsweetened shredded coconut to my oats in the morning, roasting every possible vegetable in coconut oil instead of my usual olive oil. Reviews for: Photos of Roasted Carrot Salad. This is a very delicious salad with a wonderful unique flavor however I feel the blue cheese is much too strong and sharp for the delicateness of this salad. Added roasted beets used pecans instead of almonds spinach instead of arugula and goat cheese. Think carrots are a boring veg? Read Also Recipes