Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted carrot salad with goat cheese. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Add the spinach, lettuce and almonds and toss to coat. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.
Roasted Carrot Salad with Goat Cheese is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Carrot Salad with Goat Cheese is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted carrot salad with goat cheese using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Roasted Carrot Salad with Goat Cheese:
- Get 500 g carrots
- Get 1 orange (for zest and fresh juice)
- Prepare 1 can chickpeas, drained and rinsed
- Prepare 75 g goat cheese
- Make ready 50 g pomegranate seeds
- Take olive oil
- Take spices: cumin seeds, thyme, mint (optional), salt, pepper
Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice.
Steps to make Roasted Carrot Salad with Goat Cheese:
- Heat the oven to 190C/375F. Peel the carrots and cut into small strips (similar size to fries). Toss with 1 tbsp of olive oil, sprinkle with cumin seeds and orange zest, and season with salt. Spread onto a baking sheet lined with parchment paper and roast for 45-50 mins until tender.
- Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm.
Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Remove and allow to cool to room temperature. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid),.
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