Bunnies have become synonymous with Easter, so in a way, you could say that Easter loves bunnies.
Does anyone know why this is?
It makes no sense.
Well, I guess it might be because it’s spring time, and bunnies love the spring time? I don’t know. Is this when most bunnies are born? Aren’t bunnies constantly breeding?
Again, I don’t know.
And I’m too lazy to look it up, so I’ll just sit here happily contemplating, and forgetting later.
And then I can wonder about it all over again.
Maybe you know.
And you can leave me a comment and explain it all to me.
I would appreciate that.
Anyway – back on track. So, Easter is a holiday (that has nothing to do with bunnies, technically). Let’s pretend it can actually love something. And say it loves bunnies.
Bunnies love carrots.
It could follow then, that if Easter were a person, he would love this roasted carrot salad.
I’m not a philosopher.
But this salad.
This salad is full of carrots and greens and rich goat cheese.
You can make most of it the day before, which makes it a winner in the entertaining category.
It’s unusual – which makes it kind of surprising and fun.
And it’s scrumptious – which makes it a winner in an eating person’s book, (wouldn’t that be, ummm, everyone?)
I encourage you to try it.
Of course, it’s pretty much a requirement that you enjoy roasted carrots and goat cheese in order for you to like this salad. It’d be a little silly to think otherwise.
Soft, slightly carmalized carrots that have been baked in olive oil and garlic are tossed with toasted almonds, dried cranberries and a simple honey vinegar dressing, then nested in springy arugula and sprinkled with pungent, creamy cheese.
It’s that simple.
Easter side dish #1?
Roasted Carrot Salad
2 pounds carrots, peeled and thinly sliced on the diagonal
2 cloves garlic, minced
2 tablespoons olive oil
kosher salt and fresh ground black pepper to taste
1 tablespoon honey
1 tablespoon cider vinegar
1/3 cup dried cranberries
1/2 cup slivered almonds
1 4oz package crumbled goat cheese
1 5oz bag spring salad blend or arugula
Preheat oven to 400 degrees F.
Line a baking sheet with a silpat mat or parchment paper. (If you don’t have either of these, you may need to increase the oil so the carrots don’t stick).
Add the carrots to the lined baking sheet. Add minced garlic, olive oil, salt and pepper. Toss with clean hands until evenly coated. Spread the carrots evenly over the baking sheet.
Bake the carrots in the preheated oven for20-30 minutes, until they are tender and edges are a little browned.
Remove from oven and let cool to room temperature.
Meanwhile, lightly toast the almond slivers. (You can skip this step if you want to. The salad is still good if the slivers are not toasted).
In a small bowl, whisk together the honey and vinegar.
Once the carrots are cooled, add the almonds and cranberries and toss. Add half the dressing and toss again.
Add the other half the dressing to the spring salad mix and toss.
To plate, place the salad leaves on a platter or large plate in a ring, leaving the center bare for the carrot mixture. Add carrot mixture to the center of the plate. Sprinkle the goat cheese around the edge of the carrot mixture.
Makes 6 side dish servings.
To make ahead:
Roast the carrots with garlic, olive oil, salt and pepper. Refrigerate until needed – up to 24 hours in advance.
Toast almond slivers ahead of time.
The day of, remove the carrots from the fridge an hour or two before serving to allow to come to room temperature.
Then add cranberries, nuts, dressing, salad mix, and goat cheese accordingly.
Source: adapted from Allrecipes.com