Hi. I’m back. I took a little hiatus for a week or so there, because with the holidays and all, it was just too much. Too much fun, too much running around, too much gorging myself on festive holiday food. All that. And more. But here I am, back at it, with a complete lack of originality in giving you a salad in time for your New Year’s resolutions. Don’t worry, since I’m still me, I’ll have a buttery, sweet confection for you in time to celebrate the Epiphany in a few days (and completely sabotage your resolutions). You’re welcome.
So let’s talk about this salad. It sounds weird, I get it. As I was assembling it the first time, I thought maybe all the holiday junk food had really messed with my brain as much as I like to tell people it does. Carrots have never been my favorite vegetable because they’re just so boring… right? Wrong. When roasted, they get so sweet and soft, with beautiful deep brown, caramelized edges. A kick of cinnamon and cayenne makes them anything but boring. Even so… piling them on top of greens? That seems a little overzealous in the healthy eating arena. But it just works. The flavors are huge and intense and delicious and incredibly satisfying. This is pretty much the perfect January lunch. Light and bright, while still sticking to your ribs and filling up your tummy.
It feels good to be back. I’m looking forward to getting back into our routine, eating salad for lunch (or anything that’s not leftover ham), and fitting into my pants again. And I can’t wait to spend another year here with you all. So, guys… what should we cook in 2015? Tell me what you’re craving!
In case you were wondering, these carrots are fantastic on their own, even without the salad. They make a great side dish for just about anything.
When I'm using organic carrots, I don't even bother peeling them. I just give them a very thorough scrub before chopping them.
- For Carrots:
- 7-8 medium carrots, cut into 1" chunks
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- pepper to taste
- For Dressing:
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin
- 2 tablespoons olive oil
- salt and pepper to taste
- For Salad:
- 6 cups mixed salad greens
- 1-2 ounces feta cheese
Preheat oven to 400 degrees F.
On a sheet pan, toss carrots with cayenne, cinnamon, olive oil, salt and pepper. Toss until all pieces are coated. Roast the carrots for 35-40 minutes, or until the edges are browned and the insides are tender.
While the carrots are roasting, prepare the dressing. In a small bowl, combine honey, lemon juice, and cumin, and mix until combines. Add olive oil and beat with a fork. Season with salt and pepper to taste.
In a large bowl, pour the dressing over the salad greens and toss. Top the greens with the roasted carrots, then crumble the feta over the top. Serve immediately.