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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

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