Roasted Rainbow Carrot Salad (with Citrus Cumin Dressing)

in Salads

The real name of this salad should read:

“Roasted Rainbow Heirloom Carrot Goat Cheese and Avocado Salad with a Citrus Cumin Dressing.”

But! it needed some tweaking. Let’s not do recipe titles that read like paragraphs. Not a good look. Also the word “rainbow” is way cuter than the word “heirloom.” (I think.) Who doesn’t want to eat a rainbow?! No one.

This dish is like a plate full of skittles…but in carrot form.

Have I ever told you how I sorta think lettuce blows? I’m not a big salad eater.

Let me retract my statement: I’m not a big salad maker. As a kid, making the salad and setting the table was my job, every day…for what felt like for forever. So now, in adult protest, I don’t make salads. Unless they have brown butter dressing on them.

I am, however, a big salad orderer. When I go to a solid restaurant, I usually get a salad. I dig good salads. They’re not super easy to make. There’s an art to the anatomy of a successful salad.

I had something similar to this at a restaurant here in LA. It couldn’t have been simpler: roasted carrots sprinkled with cumin and goat cheese. That was it. Easy. Incredible.

The texture of the roasted carrots is super spesh, guys. Special. They’re thinly sliced and roasted until they become chewy with a slight crunch. That might sound weird, but trust me it’s such a win.

Add some avocado! And some goat cheese! Major.

I’m also not over winter citrus yet. I dunno if I’ll ever be.

I made a simple citrus and cumin dressing, using a few tangelos and a meyer lemon. Feel free to use an orange and a regular lemon. And for the carrots, I found some beautiful heirloom carrots at the store. Regular ol’ orange carrots will work juuuust fine.

In other non-salad news, Pepperidge Farm asked me if I would cook something up that’s healthy for the Super Bowl, which is funny ’cause I dunno even know who’s playing…

…actually, I do now. I just googled it.

So, what are you feeling? Are you feeling healthy? Do you even care about eating healthy on the Super Bowl? If so, what do you think I should figure out how to bake? This is important!

Roasted Rainbow Carrot Salad (with Citrus Cumin Dressing)

Print this recipe!

Salad:
15 carrots (peeled, trimmed and thinly sliced)
1 avocado, cubed
2 ounces goat cheese, crumbled

Dressing:
1 shallot, minced
2 tangelo oranges
1 meyer lemon
1/3 cup extra virgin olive oil
1/2 teaspoon ground cumin
Salt
Ground pepper

1. Preheat oven to 375F. Evenly divide sliced carrots between two lined (important!) baking sheets and place in oven for 15 minutes. Remove carrots and let cool on baking sheets. You’ll find them slightly rubbery. This is good. You don’t want a carrot chip salad, ya know?

2. Meanwhile, make the dressing. Place the minced shallots in a small bowl. Squeeze the juice from the oranges and lemon, being sure to catch any seeds. Whisk in extra virgin olive oil. Add cumin and add salt and pepper to taste.

3. To assemble the salad, add the carrots, cubed avocado to a medium bowl. Pour half of the dressing over top and gently toss. Add more and more dressing until it’s to the point of your liking. Divide salad between two plates and crumble goat cheese on top. BOOM! Eat the rainbow.

Yields 2 Salads

{ 39 comments… read them below or add one }

Mike @TheIronYou January 27, 2012 at 1:31 am

Such a great recipe, full of goodness!
You can actually name it the Beta-Carotene Bomb…you’re getting a lot of it from this dish!
Peace
Mike

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Katrina January 27, 2012 at 4:13 am

Mmm such a yummy looking salad!

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Adrienne January 27, 2012 at 4:30 am

I usually hate cooked carrots, but a good dose of cumin and goat cheese makes me think I need to change my mind :D

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Hannah @ A Dash of Drivel January 27, 2012 at 4:31 am

“healthy” baking? hmm could be an occasion for an asparagus cake!

http://sweetapolita.com/2012/01/how-to-make-an-asparagus-cake-a-tutorial/

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Adrianna January 27, 2012 at 7:59 pm

I love that woman. So talented.

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Heather (Heather's Dish) January 27, 2012 at 4:56 am

i am SO GLAD to meet someone else who’s not a big salad maker. it’s like all semblance of creativity flies out the window when it comes to making salads for me. plus i usually like the ones other people make for me better. weird, right?

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cindy January 27, 2012 at 5:09 am

I love that you called these carrots a plate of skittles! I totally agree, rainbow>heirloom.

PS…I asked my husband who was in the superbowl and when he said the Giants…I asked him if it was the NY Giants? Duh, since the other Giants play baseball…my brain doesn’t really get sports.

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Adrianna January 27, 2012 at 7:58 pm

HA! This is amazing.

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Steph January 27, 2012 at 6:08 am

Ah, so coincidental! I JUST posted about those beautiful purple carrots there. Aren’t they lovely?

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tina January 27, 2012 at 6:19 am

Wow! gorgeous photography just toooooo pretty to eat. love this and it’s beyond creative! Happy weekend pretty lady :)

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Heather Michelle @ A Sweet Simple Life January 27, 2012 at 7:28 am

This post is lovely. Love the snappy colors. :)

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ileana January 27, 2012 at 8:14 am

Couldn’t tell you who is playing the Super Bowl either ;) This is good-looking salad. Now I’m hungry!

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Heidi @ Food Doodles January 27, 2012 at 9:08 am

Wow, I love how colorful this is! And the avocado sounds delicious in it :D

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Noelle (@singerinkitchen) January 27, 2012 at 9:18 am

What a beautiful salad. I will definitely be making this! Thanks!

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Lindsay @ Rosemarried January 27, 2012 at 9:46 am

This looks absolutely gorgeous.

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nicole {sweet peony} January 27, 2012 at 9:47 am

so colorful! i’m not a fan of cooked carrots, but this looks so pretty & yummy that i want to try it :) happy friday!

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Dana January 27, 2012 at 10:17 am

Much healthier, and prettier, than a plate full of skittles!

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Megan January 27, 2012 at 11:33 am

I always choose eating rainbows over just about anything. If only glitter grew on trees…

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modernworkinggirl January 27, 2012 at 11:48 am

beauuuutiful photos.

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Amanda January 27, 2012 at 12:08 pm

Beautiful pictures! And that salad sounds really good!

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Lisa @ The Cooking Bride January 27, 2012 at 12:15 pm

This is beautiful! If I could find such beautifully colored carrots in my area I would eat them more often.

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yummy supper January 27, 2012 at 1:44 pm

Adrianna, love the rainbow of carrots. So pretty! I’ve had a cuminy carrot dish that I really liked, but your addition of avocado (always good) and goat cheese ( cannot go wrong) sounds like my kind of thing. I love salads that are packed with goodies. Who needs much lettuce!
I’m gonna think about that Super Bowl thing. hmmmmm…..
xo
Erin

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Nik January 27, 2012 at 2:06 pm

Two things: a) you crack me up. b) this rainbow looks and sounds delicious.

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Kelsey @aslolife January 27, 2012 at 5:39 pm

Love the colors, this looks gorgeous!

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Ella January 27, 2012 at 5:56 pm

“Have I ever told you how I sorta think lettuce blows?”

Yes! Down with lettuce. But this looks yummy!

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Dana B @ thebakingbooth January 28, 2012 at 12:18 am

I have never seen heirloom carrots; didn’t even know they existed! This salad reminded me of a tapopo salad when I first saw it tho I don’t know why. Maybe because it’s colorful ’cause it sure doesn’t look like a volcano :) healthy superbowl food. hmmm. fruit pizza? It at least has healthy items on it.

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Nicole Franzen January 28, 2012 at 6:15 am

Something healthy! I was beginning to think you were super woman being able to eat all those rich foods and stay slim! :)

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Tiffany January 28, 2012 at 8:29 am

Roasted carrots + cumin is one of those perfect go-to flavor combinations. Bright and happy in the middle of winter. :)

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Tracy January 28, 2012 at 11:56 am

Last year for the Superbowl I made sure I had lots of beer (ok wine) on hand, ordered a pizza and then me and my dog curled up on the couch and watched Lifetime. Sigh…I love Superbowl Sunday. And I love carrots! Might have to make this soon. :)

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France January 28, 2012 at 4:00 pm

You had me at Citrus Cumin Dressing! I could put that on anything but roasted carrots sounds like such a nice idea. Mostly because it’s a nice change from the boring old traditional salads. I’ll have to try this trick of roasting them first.

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Tasha @Tashasdish January 28, 2012 at 9:39 pm

I always wondered what kind of wonderful things one could do with those heirloom carrots at the farmer’s market. Looks great, I’m making a special trip to the winter market so I can make this!

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Jeralyn January 29, 2012 at 9:37 am

This looks so healthy and delicious! Can’t wait to try for a change to my usual salad.

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Anna @ the shady pine January 29, 2012 at 2:16 pm

Carrots and cumin; a marriage of flavours that works perfectly in my opinion.

I love the colour and ingredients in this salad and the dressing sounds a perfect compliment.

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Rachel January 29, 2012 at 7:12 pm

hahahaha – I love that you used skittles to describe this salad – very clever! This looks delicious and I am finally tired of eating green salads (After eating them for lunch more days than not for many months).

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Dana January 29, 2012 at 8:46 pm

This looks amazing! Love the rainbow on a plate!

http://woodstockwardrobe.com/

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Young Wifey February 1, 2012 at 10:09 am

Beautiful & delicious! I just bought my rainbow carrot seeds. You’re so lucky to get them at the store. Once in a great while I can find yellow carrots, but then that’s as exotic as it gets. Going to pin this for later! <3

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Christina Lockwood February 1, 2012 at 7:15 pm

DElicious!!! Thank you! Rainbow carrots are a favorite at our house right now and this salad tops the charts!

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joelle (on a pink typewriter) February 2, 2012 at 10:45 am

Love, love, LOVE this idea – totally saving this recipe. Thanks in advance for my lunch next week.

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detroittokyo February 21, 2012 at 11:57 am

Gorgeous!

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