This is a wonderful carrot salad that goes great with any meat or poultry dish. Rainbow carrots look especially pretty. For easy hosting, roast the carrots and make the vinaigrette up to three days ahead and chill them separately. Combine, toss, and top just before serving.
Ingredients
- carrots, peeled and bias-sliced: 2 pound
- olive oil: 3 Tbsp (divided)
- garlic: 3 clove (sliced)
- lemon juice: 2 Tbsp
- honey: 2 tsp
- salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- arugula: 2 cups
- cranberries: 0.33333 cup (dried)
- dry roasted sunflower seeds: 2 Tbsp
- shaved Parmesan cheese:
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
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Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
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Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.
