Go Back
Print
Sweet & Sour Carrot Orange Salad

Sweet & Sour Carrot Orange Salad

Course Salad
Cuisine American, German
Keyword Carrot Orange Salad
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 2+1/2 lbs carrots
  • 1 teaspoon large grain sea salt
  • 2+4 tablespoons extra virgin olive oil, divided
  • 2 sprigs rosemary stripped and chopped, plus one for garnish
  • 4 oranges
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon honey or agave
  • sea salt & freshly ground pepper to taste
  • 1 cup unblanched almond leaves plus a few for garnish
  • 1/4 cup fresh mint leaves plus some for garnish

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.

  3. Peel and/or scrub and trim the carrots. Cut them into coins and place them in a bowl.

  4. In a small separate bowl, whisk together 1 teaspoon of sea salt, 2 tablespoons olive oil and the chopped rosemary.
  5. Pour the mixture over the carrots and toss to coat.
  6. Transfer the carrots to the baking sheet and roast in the oven for 40 minutes.
    Purple, yellow, orange carrots
  7. Remove from oven and let cool completely.
  8. In the meantime, peel the oranges and filet them.
    Orange Filets
  9. Mix the orange juice with the honey or agave, the remaining olive oil and season with salt and freshly ground pepper.
  10. Place the almond leaves in a naked frying pan and roast over a medium flame until they become slightly browned. Remove from heat and set aside.
  11. Cut the carrots into coins or sticks, whatever, you prefer.
  12. Toss the cut carrots in the orange dressing.
  13. Add the orange filets, mint leaves, and almonds and toss.
  14. Garnish with mint, almond leaves, sprigs of fresh rosemary and serve.