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Arugula Salad with Cumin Roasted Carrots (Side Dish)

This elevated carrot salad has warm cumin roasted carrots on a bed of lemon cumin creme fraiche, topped with fresh arugula, toasted almonds all dressed in a blood orange dressing. It will convert even the pickiest eater!

Arugula Salad with Cumin Roasted Carrots (Side Dish)

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Serves: 6 Total Time: 1 hour 5 minutes

Ingredients

  • ½ teaspoon ground cumin
  • 2 1/2 pounds carrots (I like to use the multi-colored organic carrots)
  • 1 bay leaf, fresh
  • 1 head garlic, cut in half
  • 8 sprigs fresh thyme
  • ⅓ cup extra-virgin olive oil
  •  Kosher salt and freshly ground black pepper to taste
  • 4 cups fresh arugula
  • BLOOD-ORANGE VINAIGRETTE
  • 2 blood oranges, juiced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • CUMIN CRÈME FRAÎCHE
  • 1/2 cup crème fraîche
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cumin
  •  Pinch kosher salt
  • 4 tablespoons roughly chopped roasted almonds
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon finely chopped chives
  • Fleur de sel, or other large grain salt

Instructions

1

Preheat oven to 400.

2

Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle the carrot mixture with the cumin and mix together.

3

Spread the carrot mixture on a sheet pan, make sure the carrots are in one layer. Roast until the carrots are soft and beginning to caramelize, about 20-30 minutes.

4

Remove carrots from oven and set aside to cool. Save the aromatics (bay leaf, garlic and thyme) and use to flavor olive oil. You can also squeeze out the roasted garlic and spread it on a baguette.

5

While the carrots are roasting, make the vinaigrette. You can also make the vinaigrette ahead of time and store it in the refrigerator. My favorite way to make dressing is to put all the ingredients in a mason jar and shake to combine. Combine blood-orange juice, vinegar, sugar and salt in a large mason jar. Shake to combine and then add the olive oil. Shake well to combine and keep in refrigerator until ready to use.

6

For the cumin crème fraîche, mix together the crème fraîche, lemon juice, cumin and pinch of salt. Store in refrigerator until ready to use.

7

On a large platter, take the cumin crème fraîche and spread it across the bottom of the platter. Lay the carrots across the cumin crème fraîche, top with the arugula, fresh herbs and parsley, roasted almonds and drizzle generously with the blood orange dressing. Serve extra dressing on the side.

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